What are two examples of things you should tell your manager (teacher) that you are experiencing prior to attempting to prepare food?
What is fever and sore throat, loose bowels, throwing up, or jaundice?
100
What is the process for properly washing your hands?
What is washing under warm water with soap for 20 seconds?
100
People get sick when the food they eat has _________.
What are germs?
100
What are the temperatures that represent the danger zone?
What is 41 degrees fahrenheit to 135 degrees fahrenheit?
100
Store raw meat, fish and poultry on this shelf in the refrigerator.
What is the bottom shelf?
200
Provide one example of a condition or an injury you may have that would make it unsafe to handle food.
What is infected boil, burn, cut or sore on your hand?
200
This should be completed after you go to the restroom, after you eat or drink an open beverage, after you blow your nose, and after smoking or using tobacco products
What is the double hand wash?
200
Germs easily grow in foods like meat, fish, poultry, milk, refried beans, cooked rice, baked potatoes and cooked vegetables. These are called _____ _____ _____.
What are potentially hazardous foods?
200
Foods left in the danger zone for more than this many hours must be discarded.
What is four hours?
200
Use utensils or disposable gloves to work with this type of food.
What is ready to eat food?
300
What is the name of the person who is on hand (according to the Food Handler's Manual) who knows how to keep food safe?
What is person in charge (PIC)?
300
What is the double hand wash?
What is lather hands with soap and warm water for approximately 20 seconds, rinse, and repeat a second time. Dry hands with paper towel or air dryer.
For example, after going to the bathroom, wash your hands once in the restroom and once again before you begin working.
300
Some bacteria make _____ that act like poison. Cooking does not destroy most of these.
What are toxins?
300
After a food is cooked and ready to serve, you will need to keep it warm enough to stop any germs from growing. You must keep hot food at this temperature or hotter.
What is 135 degrees fahrenheit?
300
This is the process that you need to complete with a cutting board every time you finish with a job or between preparing different foods. List all three steps.
What is wash, rinse, and sanitize the cutting board?
400
You must wait this amount of time after vomiting before you can safely return to work and handle food.
What is 24 hours?
400
What are two instances in which you would need to change your gloves?
What is As soon as they become soiled or torn, before beginning a different task, after handling raw meats, fish or poultry?
400
This is when foreign objects are accidentally introduced into food. Food items may arrive already contaminated with dirt and pebbles.
What is physical contamination?
400
Always keep cold food at what temperature or colder?
What is 41 degrees fahrenheit?
400
Keep all chemicals in the bottles or boxes they come in. If you put them in a different container, you must do this.
What is clearly label them?
500
If you feel legitimately sick what should you do?
What is call your boss and not go into work?
500
What is a sickness that people can get if you don't wash your hands properly or keep your nails trimmed and short?
What is food-borne illness or food poisoning?
500
Tiny worms that live in fish and meat are called ______.
What are parasites?
500
No matter how you cook the food, it must reach the correct cooking temperature. Using a metal-stem probe thermometer you must do this to get a true reading.
What is place the thermometer in the thickest part of the meat or in the center?
500
Describe cross contamination.
What is something that happens when germs from raw or unclean food gets into foods that are ready to serve or that will not be cooked before you serve them?