Contamination
Receiving
Pathogens
Food Handler
Thermometers & Thermocouples
100
Can shavings, wood shavings, fingernails, staples, bandages, glass, jewelry, and dirt.
What is types of physical contaminants?
100
Helps determine the highest temperature reached in a delivery.
What is a Time-Temperature Indicator (TTI)?
100
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice.
What is symptoms of foodborne illness?
100
Keep fingernails clean and short, do not wear false fingernails, do not wear nail polish, cover cuts and wounds.
What is the guidelines for hand care?
100
Immersion probes, surface probes, penetration probes, and air probes.
What is types of thermocouples?
200
Purchase chemicals from approved, use as directed, and store chemicals away from food.
What is ways to prevent chemical contamination?
200
Reject the food that was received.
What do you do when the food as ice crystals, water stains, or fluids at the bottom or on the food?
200
Time-Temperature abuse, Cross-Contamination, poor personal hygiene, and poor cleaning and sanitizing.
What is ways pathogens grow or are transferred?
200
A plain ring band
What is the only type of jewelry a food handler can wear.
200
Takes the internal temperature of thin foods.
What is a penetration probe?
300
Use separate equipment. Having good personal hygiene.
What is ways to prevent cross-contamination?
300
45 degrees Fahrenheit or lower
What is the receiving temperature for shucked shellfish, milk, and shell eggs?
300
Requires a host to live.
What is a parasite?
300
Restrict the food handler from working around food, if he/she does not serve a high-risk population.
What is the food handler restricted to do if he/she has sore throat?
300
From the dimple to the point
What is sensing area of a bimetallic stemmed thermometer?
400
Vomiting and diarrhea.
What is symptoms of a chemical contamination?
400
1. Identify the recalled item. 2. Remove the item from storage. 3. Label the item. 4. Give notice to the vendor
What are the steps to a food recall?
400
Salmonella Typhi, Nontyphoidal Salmonella (NTS), Shigella spp., E. coli, Norovirsus, and Hepatitis A.
What is the major pathogens (the big 6) that cause foodborne illness?
400
Change before starting a new task, when it rips, when handling TCS foods, and after an interruption.
What is the reasons to change a food handler's gloves.
400
Infrared (Laser) thermometer and a surface probe.
What is thermometers that check the temperature of surfaces?
500
Terrorists, vendors, competitors, disgruntled former or current staff.
What is the ones who would deliberately contaminate food?
500
After operation hours a delivery service is given a key to drop off products for the operation. The products are then placed into its correct storage area.
What is a key drop delivery?
500
A pH level of 4-7.
What is the acidity level pathogens grow best in?
500
Scratching the scalp, running fingers through hair, wiping or touching nose, rubbing an ear, touching a pimple or infected wound, wearing a dirty uniform, coughing or sneezing into hand, and spitting in the operation.
What is actions that can contaminate food?
500
Makes the reading of a thermometer accurate.
What is a calibration nut?
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