Food Handler Chapter 4

Storing utensils and chemicals

100

Should you ever store chemicals and cleaning equipment near foods

No

200

If you move some chemicals to a new container what should you do?

Label it with the name

300

How far should you store utensils off the ground?

6 inches (15 centimeters)

Allergens

100

What are 3 of the big 9 allergens?

 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame

200

What should you do if you get a customer with an allergen?

Check the recipese don't contain the allergen and make sure the allergen isn't present.

300

How should you deliver allergen special food to a customer?

Hand-deliverer it away from other foods.

Cross-contamination

100

When should you clean and sanitize work surfaces

 Between each product and when you are finished

200

What foods should RTE foods never touch in the preparation process?

Raw foods (seafood, beef, pork, poultry ect.)

300

What happens if cross-contamination occurs?

Ask your manager what to do and set it aside that way no one else can use it.

Storing foods

100

How should you store RTE foods and Raw foods

Store them seperatly

200

How should you store RTE foods and Raw foods if separate storage isn't possible

• Ready-to-eat food

• Seafood

• Whole cuts of beef and pork

• Ground meat and ground fish

• Whole and ground poultry 

300

Do you need to keep food items away from the wall?

yes