Personal Hygiene
Hands should be dried with a
single use paper towel
What are the three types of hazards that make food unsafe?
Biological, physical and chemical
Cold food must be kept at _____ F and hot food must be kept at ______ F
41 F and 135 F
What are the 3 most common food allergens?
Eggs, peanuts and shellfish
Surfaces that touch food must be
cleaned and sanitized
A food handler should wash hands before
starting work for the day
Some bacteria, viruses and parasites and fungi that can't be seen, tasted or smelled can cause an illness. These are known as
Pathogens
Before use, a thermometer must be
washed, rinsed and sanitized
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
in a sanitizer solution
Droppings that look like grains of black pepper are signs of
cockroaches
During the handwashing process, hands and arms should be scrubbed for ____ seconds
10-15 seconds
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of
Controlling time and temperature
A food handler puts a thermometer into a pot of soup that is being hot-held. The reading is 139 F. Can the food handler serve the soup and why?
Yes, the temperature is in the correct range.
A customer orders a slice of apple pie for dessert but doesn't know it is served with a scoop of vanilla ice cream. The customer is allergic to dairy products and tell this to the server. What should the server do?
Prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it
Cleaning and sanitizing food contact surfaces helps reduce
pathogens on the surface to safe levels
A food handler does not have time to get a clean apron before the shift starts what should the food handler do?
Tell the manager
What is the temperature danger zone?
41 F- 135 F
RTE food that was prepped by a food handler must have a label that indicates the name of the _____ and the _____.
Food and used-by-date
Label it, set it aside and tell the manager
What should a dish washer do to make sure a sanitizer will work well
Use a test kit and make sure the sanitizer is the right strength
What is the correct order for handwashing?
Wet hands and arms, apply soap scrub hands, rinse hands and arms and dry
When pathogens are transferred from one surface to another
Cross Contamination
In the cooler, an item is labeled "Fish: Use by today" What should the food handler do?
Do not use the fish and tell the manager
A food handler, in a hurry to refill a customers drink can not find the ice scoop. What should the food handler do?
Find the ice scoop and use it to scoop the ice.
How many hours should the food handler change their gloves?