foodborne illness
What are three types of hazards that make food unsafe?
Chemical, physical, biological
pathogens transfer from one surface to another
cross contamination occurs
allowing foods to stay at a temp good for growth of pathogens
time temp abuse
what type of hazard is this considered...a food handler sprays a cleaner into the fryer and continues to fry the food
chemical
how can the transfer of pathogens from hands to food be prevented?
practicing good personal hygiene
hand washing sinks should be used for
hand washing only
when a food handler uses the same cutting board to prepare raw meat and then immediately to chop produce this is an example of
cross contamination
After a chef cuts up melon, they put it directly into the freezer....what is this an example of
controlling time and temp
list the correct order for handwashing
1.wet hands
2. apply soap
3. scrub hands
4. rinse hands
5. single us paper towel
a food handler just finished busing tables, what must he do before handling food????
wash his hands
food handler has a wound on his finger, what must be placed over the wound?
bandage and glove
Hands should be dried with ......
single use paper towel
what jewelry are food handlers allowed to wear while working ?
plain band ring
when should hand antiseptic be used
after washing hands
food handler just finished prepping raw meat and is about to start a new task, what does the food handler need to do with his gloves
change them
what food needs time a tempature control to keep safe
fried chicken
where does a food handler check the temp of food
thickest part
pathogens grow well between what temps
41-135
to keep food safe, a hair restraint must be worn when
prepping food
which symptoms must be reported to your manager
diarrhea, vomiting, jaundice, sore throat with fever
cold food must be kept at
41 or lower
what is he minimal temp a hot TCS food be held at
135
ready to eat food that will be held for longer than 24 hours must be labeled with the date the food.....
must be thrown out
cooked poultry must reach what minimum temp for at least 15 seconds.......
165
what is one way to thaw TCS foods
as part of the cooking process