Rub-a-Dub-Dub
Where should cleaning tools and chemicals be stored in an operation?
In a designated area away from food.
Once soap has been applied, how long should hands and arms be scrubbed?
10 to 15 seconds
Name the six conditions that favor the growth of bacteria
FAT TOM
What is the correct internal temp for holding hot TCS foods
135* or higher
Name the two requirements for a supplier to be considered an approved food supplier.
They must be inspected and can show an inspection report
They must be in compliance with applicable local, state, and federal law
What is the difference between cleaning and sanitizing?
Cleaning: Removes food and other dirt from a surface
Sanitizing: Reduces pathogens on a surface to safe levels
Name a hand care practice, in addition to handwashing, that can prevent the spread of pathogens.
Keeping fingernails trimmed and short and clean
Not wearing nail polish or false fingernails
covering infected wounds or boils on the hand, finger, or wrist with an impermeable cover and then placing a single use glove to cover.
Wearing single use disposable gloves
A person infected with this virus may not show symptoms for weeks but can very infectious?
Hepatitis A
What are the two biggest hazards to food when serving it off-site?
Time- temperature abuse
Contamination
How long can chicken salad, prepped in house and helps at 41* or lower, be stored?
max of 7 days
What is the main purpose of a vacuum breaker?
To prevent backsiphonage
Name two instances when food handlers must change their gloves.
dirty or torn
changing task
After and interruption such as taking a phone call
After handling raw meat seafood or poultry and before handling ready-to eat food
After four hours of continuous use
What is one practice that can prevent the spread of viruses?
Practice good personal hygiene
Avoid bare- hand contact with RTE foods
quick clean-up of vomit
Excluding infected food handlers
Purchase shellfish from approved suppliers
Name two ways to prevent customers from contaminating self-service areas.
Install sneeze guards
label food items
do not let guest refill dirty plates or utensils
keep raw unpackaged meat, poultry, and seafood separate from ready to eat food
stock food displays with the correct utensils for dispensing food
never use ice used to keep food or beverages cold as an ingredient
what are the temperature requirements for receiving fresh meat and shell egg?
Fresh meat 41 or below
shell 45 or below
What five factors influence the effectiveness of a sanitizer?
Sanitizer concentration
water temp
contact time
Water hardness
Water PH
Name two symptoms that require a food handler to be excluded from the operation.
Sore throat with fever in an operation that primarily serves a high risk pop.
Diarrhea
Vomiting
Jaundice
Big 6
Flies can transfer this bacteria from feces to food.
Shigella
Name two alternatives for avoiding bare-hand contact with ready-to-eat food.
wearing single use gloves
using spatulas, tongs, deli sheets, or other utensils
A food handler is prepping a pot of chili on May 1st using sausage and ground beef. The sausage has a use-buy date of May 10. The ground beef has a use-by date of May 6th. What should the use-by date of the chili be
May 6th
What are the five necessary items in a handwashing station?
hot and cold water
soap
A way to dry hands
Garbage container
sign to remind staff to wash hands
Name two components of correct work attire
clean hair restraint
clean clothing
correct apron use
no Jewelry on hands or arms, except a plain metal band
Which two types of food are most commonly linked with Norovirus?
Ready to eat foods and shell fish from contaminated water?
What requirements must be met to hold cold ready-to-eat TCS food without temperature control for up to six hours?
hold the food at 41* or lower before removing it from refrigeration
label the food with the time you removed it from refrigeration and the time it must be thrown out
the discard time on the label must be six hours from the time the food was removed from refrigeration.
the food never exceeds 70*
sell serve or throw out food after 6 hours
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
Strawberries
Salmon
Ground beef
Duck