Hygiene
What is the most important part of good hygiene?
Hand washing.
Raw chicken is left out at room temperature on a prep table. What is the risk that can cause food borne illness?
Time Temperature Abuse
What is the one acceptable piece of jewelry?
Plain band style may be worn under gloves.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor.
Food handlers displaying these symptoms are not permitted to work, what are the symptoms?
Diarrhea, vomiting, jaundice, fever, and sore throat.
What is one way food can become unsafe?
Purchasing food from unsafe sources.
True of False, Food handlers should was hands for 20 seconds or more?
True
What is an example of cross-contamination?
When ready-to-eat food touches contaminated surfaces.
Food handlers can prevent hand contact with ready-to-eat food by?
Utensils, deli paper, single use gloves.
What are the Big 8 Allergens?
Milk, soy, eggs, wheat, seafood, and nuts.