Handwashing
How long should hands and arms be scrubbed during handwashing?
10-15 seconds
Where should employee coats and backpacks be stored?
In a closet away from food prep areas.
The gradual thawing of frozen food to prep it before deep-frying.
Slacking
Cooler and freezer thermometers should be accurate to within
± 3˚F (or 1.5˚C)
List the three categories of contaminants.
Biological
Chemical
Physical
Why should food handlers not wear false eyelashes?
They can become a physical contaminant.
What is the best way to ensure proper personal hygiene in employees?
Set up a staff dress code, put it in writing, and enforce it.
Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?
To prevent time-temp abuse.
A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?
The product has undergone thawing and refreezing.
A customer calls to report that they contact a foodborne illness after they ate at your establishment. What information should you get from the customer?
General contact information and a description of what food and drink the customer consumed.
True or False:
You can use hand antiseptics in place of handwashing.
False
Food handlers cannot wear any rings when prepping food except for
a plain band
How many days can properly prepared and stored TCS food be kept?
7
What should be the minimum internal cooking temperature of a chopped salmon burger?
155˚F
Name the four types of pathogens that can contaminate food and cause foodborne illness.
Bacteria, viruses, parasites, and Fungi.
Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedures immediately.
True or False:
Aprons are worn to provide a place to keep your hands clean while in the kitchen.
False
Eggs that are cracked open and combined in a common container are called
pooled eggs
Cold TCS food should be received at or under
41˚F
Name two of the Big Six pathogens.
* Shigella spp.
* Salmonella Typhi*
* Nontyphoidal Salmonella (NTS)}
* Shiga toxin E-Coli
* Hepatitis A
* Norovirus
Provide five examples of activities after which food handlers must wash their hands.
* Using the restroom
* Touching the body or clothing
* Coughing, sneezing, blowing their nose, or using a handkerchief or tissue.
* Eating, drinking, smoking, or chewing gum or tobacco.
* Handling soiled items
* Taking out garbage
* Handling service or aquatic animals
* Handling chemical that might affect food safety.
* Changing tasks (before starting a new task)
* Leaving and returning to the kitchen/prep area
* Handling money
* Using electronic devices
* Touching anything else that may contaminate hands, such as dirty equipment, work surfaces, or cloths.
Provide two examples of approved ways to speed up cooling food.
* Cut large food items into smaller
* Divide large containers of food into smaller ones
* Use an ice water bath
* Stir food with ice paddles
*Use a blast or tumble chiller
How quickly must food be cooled from 135˚F to 70˚F?
2 hours.
List the three most high-risk populations
The elderly
Preschool-aged children
People compromised immune systems