Clean Hands
Before touching "ready to eat" food with your hands, you must...........
Wash your hands with SOAP and WARM WATER.
If there is any doubt about food safety of a product, you should......................
Discard the food.
What should you know about germs that are already in the food?
Germ growth if controlled with food temperatures
The most important reason to properly wash and sanitize a cutting board is to ...................
Prevent contamination from one food to another.
The preparation cook tells the manager that he has diarrhea, the manager should put the cook ...........
On sick leave.
Using a Hand Sanitizer only helps with food safety after you............
Wash Your Hands.
The Manager is responsible for training you about food safety in your job duties, these duties include preventing food borne illness by..................
Storing food in a manner to prevent contamination.
The Temperature of the refrigerator units, salad bars and other cold items must be kept at ...........or colder
41 degrees F
Think about the Food Handler's Pretest; What is a way to likely cause a food borne illness?
Cleaning dirty dishes and then immediately preparing a salad.
When you have a fever and runny nose...........
Talk with your manager about your symptoms.
If a Food Handler decided to wear disposable gloves what should the Food Handler do first?
Hands must be PROPERLY WASHED BEFORE putting on new gloves.
When must you call your manager about your health?
If you have a dark tea colored urine and yellowing skin.
The required MINIMUM cooking temperature for Ground Beef/Hamburger is 155 F. Why must that meat be cooked to this temperature?
This temperature kills germs that may be in the meat.
You finish cutting raw meat on a cutting board, the cooked potatoes for the salad need to be cut. Before cutting the potatoes, you should ...................
Wash, rinse and sanitize the cutting board and knife.
Food Borne illness can have various symptoms including ..................
Diarrhea and Vomiting
Name three main causes of a Food Borne Illness? Be very specific to Food Handler's practice test.
1. Poor Handwashing
2. Food Contamination
3. Lack of Food Temperature Consistency
Food Handlers can contaminate food when they...........
Have infected wounds or injuries.
Food temperature in hot holding units must be kept at ............ or hotter.
135 degrees F
The Chef is handling raw sausage and then touching cooked pancakes. What do you think?
Raw sausage from his hands can contaminate the pancakes.
The manager's most important food safety responsibility is training you to........................
Report to the manager when you are sick!