cleaning
what's the correct way to wash your hands
wet your hands-arms, apply soap, scrub hands and then rinse and dry.
What item must be applied over a bandage on a food handlers fingers
single use gloves
what symptoms must be reported to a manager
jaundice
which items must be cleaned and sanitized.
butcher knife.
What's the temperature that pathogens grow well
41f-135f
What should hands be dried with?
a single use paper towel
A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables which type of hazard us this
Chemical Hazard
A foodborne illness is a disease that is transmitted
transmitted from food to people
A food handler has finished grilling a chicken breast for a sandwich. what should the food handler do before touching the chicken, lettuce, tomato and bun.
Wash there hands and put on fresh gloves.
4 hours!!!
how long should the entire handwashing process take
20 seconds
cross contamination could be caused by carrying
carrying drinking glasses by the rims
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. which food in the sandwich is considered a common food allergen
The whole wheat bread
what should be done with dishware before washing it in a dish washer.
scrape it and rinse it.
food should be stored how far from the floor
6 inches
which items are cleaned by hand in a three-compartment sink
pans
12 hours
eating soup that has been time-temperature abused can result in
foodborne illness
only when gloves aren't available
A food handler must check the temperature of hot-held food at least how many hours
4 hours
when must food contact surfaces be cleaned and sanitized
before beginning each shift
A bar glass breaks when a food handler is using it to scoop ice, A piece of glass is later found in a customers beverage. What type of contamination is this
Physical contamination
A cook places shrimp on a salad and finds out the costumers is allergic to shrimp what should the food handler do with the salad
Set it aside so it cant be eaten and tell your manager
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
back in the bucket
The water in the wash sink of a three compartment sink must be at least what temperature
115F