food
What is the order of food in a fridge
ready-to-eat food, seafood, beef pork, ground meet, whole and ground chicken
Ways to cool food
Ice-water baths Adding ice or cold water as an ingredient ice paddle Blast chiller
difference between cleaning and sanitizing
cleaning removes dirt and debris and sanitizing reduces pathogens to safe levels
Safe ways to thaw food
Refrigerator cooking process microwave
What is the temperature danger zone
41 to 135
how do you wash your hands
One run water over them 2 apply soap and scrub for 10 to 15 seconds 3 rinse for five seconds 4 use a disposable towel or hand drying device
What food is linked with salmonella typhi
ready to eat food and beverages
What temperature must food be cooled to and how long the answer has two parts
135-75 in 2 hours 70-41 in 4 hours
What are the symptoms someone needs to be excluded from the workplace
Vomiting
• Diarrhea• Jaundice (yellow skin or eyes)
What food is associated with nontyphoidal salmonella
Poultry and eggs
• Meat
• Milk and dairy products
• Produce, such
What is the minimum internal temperature for these items seafood pork chicken ground beef?
chicken 165 seafood 145 ground beef and pork 160 whole beef 145
when should a food handler be restricted from food
sore throat and fever or having an uncovered wound
What food and liquid is associated with shigella
TCS food and water
What temperatures must these items be received at Shucked shellfish Live shellfish (oysters, mussels, clams, and scallops Cold TCS food Hot TCS food Shell eggs Milk
Shucked shellfish Receive at 45°F (7°C) or lower.
Milk Receive at 45°F (7°C) or lower.
Hot TCS foodReceive at 135°F (57°C) or higher.
Shell eggs Receive at an air temperature of 45°F (7°C) or lower.
Cold TCS food Receive at 41°F (5°C) or lower unless otherwise specified.
what should you do after you excluded the employee with these diseases
Hepatitis A Salmonella Typhi
• Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli
report to the regulatory authority