HANDS
In which sink should hands be washed?
The Hand Sink
Identify 3 Physical Hazards
Hair, Bones, Glass, Fingernails, Shells, Pits, Metal, Jewelry, Dirt, Bugs, Band-Aid, Toothpick
In what part of a protein should the temperature be taken?
The thickest part
What is the range of the Temperature Danger Zone?
41°F - 135°F
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
Hands should be scrubbed with soap for how many seconds during handwashing?
20
What are 3 signs of a pest infestation?
Oily odor and small, pepper-like droppings.
Scratch and claw marks on bags in dry storage.
Small chocolate sprinkle-like droppings.
Identify the 4 safe thawing methods
Refrigerator
Cool running water for 4 hours
Microwave defrost setting
Directly Cooked
The label on prepackaged, ready-to-eat foods like sandwiches and salads, should identify which date?
Expiration Date (Thrown Out)
Identify 3 tools to use when handling ready-to-eat pastries.
Deli Paper
Tongs
Gloves
A food worker washed her hands in the bathroom and is now returning to her work duties. What must she do first before resuming work?
Pests can cause which two types of hazards?
Physical and Biological
What is the minimum safe internal cooking temperature for Chicken?
165°F for 15 seconds
The transfer of allergens to a food that should be allergen-free
A food handler has a wound on their finger. What must the food handler place over the wound in order to work safely?
A bandage and a glove
When should hand sanitizer be used?
After hand washing
What occurs in the Temperature Danger Zone?
Pathogens grow rapidly
When does cross-contamination occur?
When pathogens transfer from one surface or food to another
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To reduce pathogens on the surface to safe levels
The correct way to scoop ice for a customer's beverage is to use
the Ice Scoop
What is the correct order of steps for hand washing?
Wet hands in warm water, apply soap, scrub hands, rinse, and dry with an air dryer or paper towel
Identify 3 Food Allergens
Peanuts, Tree Nuts, Sesame, Fish, Shellfish, Wheat, Milk, Eggs and Soybeans
Where should cleaning supplies and chemicals be stored?
In a designated area away from food.
When are Food Handlers required to wear gloves in NJ?
When handling Ready-To-Eat Foods
At a minimum, hot holding food like soup, must be held at or above what temperature?
135°F