temperature
pathogens grow well between which temperatures?
41-135
what jewelry can food handlers wear while working
you can wear a plain wedding band
a food born illness is a disease that?
is transmitted through food to people
how can an operation prevent cross-contamination in self-service areas?
only allow costumers to use a plate 1 time
after using a thermometer to check the temperature of cooking poultry, the food handler must clean and sanitize the thermometer and place it where?
in its case
the water in the sink of a three compartment sink must be at least what temperature?
110
a food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. this is an example of
eliminating potential hazards
surface that touch food are called?
food contact surfaces
what item must be applied over a bandage on a food handlers fingers?
a single use glove
what should hands be dried with?
single use paper towels
at which temperature can cooked chicken breast be hot held
135+
food handlers may wear nail polish if the polish is
allowed by your local health registry authority and gloves are worn
when must food contact surfaces be cleaned and sanitized?
before and after you use it and beginning of each shift
cross-contamination could be caused by?
carrying glasses by their rims
which items must be cleaned and sanitized?
butcher knife
eating soup that has been time-temperature abused can result in?
pathogens to grow, food poising, food born illness
a food handler is carrying utensils by holding the part that touches food. is this the correct way to carry them?
No, utensils should never be carried by the parts that touch food
a cook places shrimp on a salad and finds out the customer is allergic to shrimp. what should the food handler do with the salad?
put it to the side so it cant be eaten and tell the manager
a food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. which type of hazard may cause this?
chemical contamination
when using the FIFO method correctly, the food stored in the front should be the food that is?
new in the back and old in the front form when it was received
a correct way to thaw food is by placing it?
place in cooler at 41 F or below
a food handler must check the temperature of hot held food at least every how many hours.
4 hours
the cutting board is scratched and chipped. what should the food handler do?
set it aside and tell the manager
a food handler, in a hurry to refill a customers drink, cannot find the ice scoops, to prevent cross-contamination, what should the food handler do?
find the ice scoops
a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not using the towel, where should it be stored?
put back into the bucket it came from