Control the Bug
What is a pathogen?
What is a harmful ir illness-causing microorganism?
Name four times when food handlers should wash their hands ( other than at the start of a shift).
What is hands should be washed before putting on gloves when starting a new task, hands should be washed after: using the restroom, touching hair, face, body, clothing, apron, sneezing, coughing, or using a tissue, eating, drinking, taking out garbage, mangling money or electronic devices, etc…?
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 refreshing of the product?
The correct holding temperature for cut leafy greens such as lettuce.
What is 41F (5C) or lower?
The maximum internal temperature for holding cold TCS food.
What is cold TCS food must be held at a maximum of 41F?
The two factors that you can control to reduce the growth of bacteria.
What is Time and Temperature?
Describe the five steps of hand washing.
What is 1)wet hands/arms with running water 2) apply enough soap to build up a good lather 3) scrub hands, arms, and even under fingernails vigorously for 10 to 15 seconds 4) rinse hand/arms thoroughly under warm running water 5) dry hands/arms with single-use paper towel or hand dryer?
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 41F or lower?
The temperature danger zone is?
What is the temperature range from 41F to 135F, in which pathogens grow well?
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?
True or false: Cooking destroys viruses.
What is False; normal cooking temperatures do not destroy viruses?
What must a food handler do before putting on gloves when starting a new task?
What is wash hands?
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?
Name three items that must not be used to misrepresent the appearance of food.
What is food additives or color additives, colored over wraps, and lights?
What are the only types of food that may be re-served to another customer?
What is the food-contact surface, such as the top of a plate or the rim of a glass?
Salmonella Typhi is most often linked with these two types of food.
What is ready-to-eat food and beverages?
The correct way to care for an infected wound on a food handler’s finger.
What is 1) cover wounds on the hand or wrist with an impermeable cover such as a bandage or finger cot 2) place a single-use glove over the cover?
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?
List the minimum internal cooking temperatures for poultry, ground pork, and pork chops.
What is Poultry: 165 for 15 seconds, Ground pork: 155F for 15 seconds, and Pork chops: 145F for 15 seconds?
What are the only types of food that may be re-served to another customer?
What is you must re-serve only unopened, prepackaged food in good condition; these include condiment packets and wrapped crackers; you may re-serve bottles of condiments as well?
Two actions that you can take to prevent the spread of viruses.
What is quickly remove and clean up vomit in the operation, purchase shellfish from approved, reputable suppliers, practice good personal hygiene, and exclude food handlers diagnosed with specific viruses?
How should a manager respond to a food handler who has vomiting, diarrhea, or jaundice for seven days or less?
What is exclude the food handler from operation?
Define FIFO and explain why it is used.
What is FIFO stands for first-in, first-out; food items must be rotated so that those with the earliest use-by or expiration dates are used before items with later dates?
The minimum internal temperature that TCS food must reach when it is being reheated for hot-holding.
What is within two hours, the food must reach a minimum internal temperature of 165F for 15 seconds?
List all of the conditions that must be met to hold hot TCS food without temperature control.
What is hold the food at 135 or higher before removing it from temperature control, label the food with the time you must throw it out -which is four hours after it was removed from temperature control, sell, serve, or throw out the food within four hours?