Handle With Care
Into the Flow
It's Your Serve
Control the Bug
Rub-a-Dub-Dub
100
Name four times when food handlers should wash their hands (other than at the start of a shift)
What is before putting on gloves After using the restroom After touching hair, face, body, clothing or apron After coughing sneezing blowing nose After handling soiled items After handling raw meat, poultry or seafood After taking out garbage After handling service animals After handling chemicals After leaving the kitchen After handling money After using electronic devices After touching anything that could contaminate hands
100
Should a food handler accept a shipment of frozen shrimp that has ice crystals on the packaging? Why or why not?
What is the shrimp should be rejected, because ice crystals may indicate thawing and refreezing of the product
100
What is the maximum internal temperature for holding cold TCS foods?
What is 41' F
100
What is a pathogen?
Harmful or illness causing microorganism
100
All surfaces must be cleaned and rinsed. What additional task must be preformed for food contact surfaces?
What is sanitizing
200
Describe the five steps of hand washing.
1. Wet hands and arms with running water 2. Apply enough soup to build up a good lather 3. Scrub hands and arms vigorously for 10 to 15 seconds 4. Rinse Hands and arms throughly under warm running water 5. Dry hands and arms with single use paper towel or hand dryer
200
True or false: receiving cut tomatoes at room temperature is acceptable. Why or why not?
What is false. Cut tomatoes are considered TCS food and must be received at a temperature of 41'F or lower
200
Name two ways to avoid bare hand contact with ready to eat food?
What is use single use gloves, use deli sheets, use tools such as tongs or spatulas
200
What are the two factors that you can control to reduce the growth of bacteria?
What is time and temperature
200
What organinizations regulate chemical sanitizers
What is state and federal Environmental Protection Agencies
300
What must a food handler do before putting on gloves when starting a new task?
What is wash hands
300
What is the best way to take the receiving temperature of packages of vacuum-packed bacon?
What is insert the thermometer stem or probe between two packages
300
What part of dishes and utensils must servers avoid touching?
What is the food contact surface, such as the top of the plate or rim of the glass.
300
True or false: Cooking destroys viruses.
What is false normal cooking temperatures do not destroy viruses
300
Name two places where hand washing stations should be located in the operation
What is restrooms, or directly next to them, food prep areas, service areas, dishwashing areas
400
What is the correct way to care for an infected wound on a food handlers finger?
What is first cover the wounds on the hand or wrist with an impermeable cover such as a bandage or finer cot, second place a single use glove over the cover
400
What must be done to all ready to eat TCS food that is prepped in-house and held longer than 24 hours?
What is the food must be date marked; the mark must indicate when the food must be sold, eaten, or thrown out.
400
What are the only types of food that may be re-served to another customer?
What is in general, you can only re-serve unopened prepacked food in good condition. This includes condiment packets, bottles of condiments, and wrapped crackers
400
Salmonella Typhi is most often linked with which types of food?
What is ready to eat food and beverages
400
What is the measurement for lighting intensity?
What is lux or foot candles
500
How should a manager respond to a food handler who has vomiting, diarrhea, or jaundice for seven days or less?
What is excuse the food handler from the operation
500
Define FIFO and explain why it is used.
FIFO stands for first-in, first-out; food items must be rotated so that those with the earliest use by or experation dates are used before items with later dates
500
List all the conditions that must be met to hold hot TCS food without temperature control.
1. Hold the food at 135' or higher before removing from temperature control 2. Label the food with the time you must throw it out which is four hours after it is removed from temp control 3. Sell serve or throw out the food within 4 hours
500
What are two actions you can take to prevent the spread of viruses.
1. Quickly remove and clean up vomit in the operation 2. Purchase shellfish from approved, reputable suppliers 3. Practice good personal hygiene 4. Seclude food handlers diagnosed with specific viruses
500
What are the five steps to clean and sanitize items in a three compartment sink.
What is rinse,scrape, or soak items before washing them, wash in first sink, rinse in second sink, sanitize in third sink, air dry items on a clean and sanitized surface
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