The three types of hazards that make food unsafe.
biological, physical, chemical
Pathogens favorite temp. danger zone is:
between 41 degrees and 135 degrees
before use, a thermometer must be
The transfer of pathogens from one surface to another
Cross-Contamination
Surfaces that touch food must be
cleaned and sanitized
Bacteria, viruses, parasites and fungi that can't be seen, tasted, or smelled can cause illness are known as.
pathogens.
Foodhandlers must tell their managers when they have which symptoms?
Diarrhea
where should a food handler check the temp. of food?
the thickest part of food
If a food handler can't find the ice scoop he/she should...
Ask the person who used it last
cleaning and sanitizing food-contact surfaces helps to reduce.
pathogens on the surfaces to safe levels.
washing dishes in hot water and then putting them away with the clean dishes is an example of.
poor cleaning and sanitizing.
Hand antiseptic should be used
after hand washing
At what temp. should cold food be held?
41 degrees or lower
Where should you wash everything but your hands
3 compartment sink
sanitizer and whole melons stored in the walk-in refrigerator
Not be stored together in the walk-in refrigerator
washing hands and changing gloves after preparing hamburgers, and before chopping lettuce is:
Practicing good personal hygiene
the only jewelry that food handlers can wear while working
plain metal ring
What is the temperature danger zone?
41-135 degrees
What should be done if you suspect that juice from raw ground beef has dripped into a pan of whole strawberries.
Set the pan aside and ask the manager what to do
what a dishwasher should use to make sure a sanitizer will work well
a test kit to make sure the sanitizer is the right strength
a food handler who was called away while preparing a bowl of fruit in the cooler is:
controlling time and temperature
a food handler does not have time to get a clean apron before the shift starts. the food handler should...
What is ask the manager for a clean apron
If "FISH" in the freezer says use by today what should you do?
Do not use and tell manager
What are the 8 most common food allergens that make up 90% of all food allergies.
Eggs, peanuts, tree nuts, fish, shellfish, wheat, diary and soy.
what are signs of cockroaches
Droppings that look like grains of black pepper