General Food Safety
The food handler must obtain a valid food handlers card within ___ days of starting employment. The card is valid for ___ years
30 days, 3 years
You should always wash your hands with _____ and ______ before handling your food.
soap and water
If you notice your food or produce is contaminated, you should _____ and _____
Discard and notify your manager (Mr. C)
What tool can be used to check food temperatures?
A metal thermometer
Pesticides on our produce would be an example of _____ contamination
Chemical
The employee should not work in food service for ___ hours after symptoms of diarrhea or vomiting have gone.
24
True or False: Food that has been dropped on the ground is safe to eat if you pick it up within 5 seconds
False
What is the minimum amount of time that you should wash your hands?
20 Seconds
Contaminated food might not always _____, ______ or ______ different from non contaminated food
Look, smell or taste
Define Temperature Control
Killing germs with cooking or stopping their growth by keeping food hot or cold
Define physical contamination and give an example
Foreign objects accidentally introduced into food
Ex: Hair found in your soup
What are the symptoms of jaundice?
Yellowing of the skin and eyes
At what temperature should your refrigerator be set to?
40 degrees Fahrenheit
Define a double hand wash and provide an example of when to do this
Lather with soap and wash for at least 20 seconds, rinse, repeat a second time, dry hands with paper towel.
Ex: After using the toilet and again when entering the work area
Foodborne Illness is defined as _______
an illness resulting from eating contaminated food
What is the danger zone temperature range?
Between 41 and 135 degrees Fahrenheit
Microscopic organisms that contaminate your food if it is not properly stored away.
The proper way to wash dishes/utensils/equipment is to...
Wash, rinse, sanitize, then air dry
Which food is most associated with foodborne illness? A) Raw Poultry B) Raw Eggs C) Raw Vegetables D) Raw Beef
C
Food service gloves are capable of spreading _____ and are not a ________________
"Germs" "Substitute for hand washing"
Foodborne Illness is caused by _______
organisms (germs), chemicals, or toxins
How long does a food have to be in the danger zone for it to be unsafe to eat?
4 hours
Define cross contamination and give an example
Microorganisms transferred from one food or surface to another.
Ex: Cutting vegetables on the same cutting board as raw meat
Should you wash raw meat and poultry before preparing it? Why?
No. Washing increases the danger of cross-contamination by spreading bacteria present on the surface of meat and poultry to nearby ready-to-eat foods, kitchen utensils and counter surfaces. Cooking meat and poultry to the recommended internal will make them safe to eat.
In most food industries, wearing any jewelry is prohibited per food safety standards because...
Items of jewelry such as rings, bracelets, and watches may act as a hiding place for foodborne illness causing organisms (germs). An additional hazard associated with jewelry is the possibility that pieces of the item or the whole item itself may fall into the food being prepared.
Is it better to dry hands with a towel or let air dry? Why?
Evidence indicates that wiping or drying hands with a clean towel or piece of cloth can remove more germs not eliminated through handwashing. Air drying does not have this benefit.
What are the "Big 5" foodborne pathogens?
E. coli, Hepatitis A, Norovirus, Salmonella, Shigella
Poultry should be cooked at
165 degrees Fahrenheit
Name 3 ways to prevent cross contamination:
1) Washing, rinsing & sanitizing utensils
2) Washing, rinsing & sanitizing work surfaces
3) Washing, rinsing & sanitizing equipment in between uses
Since only the inside of melons (such as watermelon) is eaten, does their outer rind need to be washed?
Bacteria present in soil can contaminate the outside of melons. When melons are cut, these bacteria are transferred to the part we eat.