Providing Safe Food
Forms of Contamination
The Safe Food Handler
The Flow of Food
Purchasing, Receiving , Storage
100

Serves water, bread, and butter to guests

What is a Bus Person

100
What does FATTOM stand for
What is FOOD, ACID, TIME, TEMPERATURE, OXYGEN, and MOISTURE
100

When washing your hands how long should you scrub your hands and arms with soap?

What is 10 to 15 seconds

100
41 degrees Fahrenheit to 135 degrees Fahrenheit
What is the temperature danger zone
100
Ready to eat foods ( or RTE's ) should be stored here on a stack rack
What is at the top
200
Raw Chicken Breast is left out at room temperature on a prep table. What is the Risk that could cause a foodborne illness.
What is Time-Temperature abuse
200

Name the 3 types of hazards

What are Biological, Chemical and Physical

200
What should a food handler do after washing their hands in the rest room and returning to the kitchen or work area.
What is wash their hands
200
The transfer of pathogens from one surface to another
What is cross-contamination
200
How many inches from the floor should food be stored
What is at least 6 inches
300
Poor personal Hygiene is one of the 5 most common cause of this
What is foodborne illness
300

This illnesses main symptom is the yellowing of the skin and eyes

What is Jaundice

300

What is the only piece of jewelry that can be worn by a food handler?

What is a plain band ring

300

What is the minimum internal temperature for green beans that are hot held for service?

What is 135 degrees F (57.2 C)

300
What is the correct temperature for receiving cold TCS food
What is 41 deg F ( 7 deg C ) or Lower
400

What are three groups of people who are more susceptible to foodborne illnesses

What is children, the elderly, and people who are already ill.

400

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice are the most common forms of 

What is a foodborne illness

400

A single use paper towel is the only towel that you should use to do this

What is dry your hands after washing them

400

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables, What 3 things must be done to the cutting board.

It must be washed, rinsed and sanitized

400
How long can a food that was prepped in-house be stored
What is 7 days
500
This is the Government Agency that writes the food codes
What is the FDA
500
Enterohemorrhagic and shiga toxin- producing E. coli are commonly lined to what type of food
What is ground beef
500

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea

What is tell the cook to stay home and see a doctor

500

This type of thermometer is used to read surface temperatures

What is an infrared thermometer

500
Raw chicken should be stored here on a stack rack or shelf
What is at the bottom or below all other products
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