Forms of contamination
Which food item has been associated with Salmonella Typhi?
Beverages
Where should food handlers wash their hands after prepping food?
Whichever sink is designating for handwashing. Not in the prep sink/3 compartment sink.
What should a server do after clearing a table?
Wash their hands
What conditions promote the growth of bacteria?
Food held between 70 and 125 degrees F
What are some examples of physical contamination?
bones in fish, aluminum foil in pasta sauce, jewelry
Parasites are commonly associated with what food?
Wild game
What symptom requires a food handler to be excluded from the operation?
jaundice, fever, vomiting, or when customers served a high risk populations.
What temperatures do infrared thermometers measure?
surface
What symptoms can indicate a customer is having an allergic reaction?
Shortness of breath, wheezing
How should chemicals be stored?
away from prep areas
What can prevent cross contamination?
Buy food that does not require prepping
Wash hands with soap and warm water before and after handling food
Use separate cutting boards and utensils for raw meats and ready-to-eat foods
What should a food handler do to make gloves easier to put on and when are single use gloves not required?
Select the correct glove size and when washing produce
Ready to eat TCS food prepped in house must be date marked if it is held for more than how many hours?
24 hours
Name some high risk populations. What type of eggs must be used when preparing raw or uncooked dishes to high risk populations?
Elders, preschool ages
They should be served pasteurized eggs.
What is a hand antiseptic used for?
lower the number of pathogens on the skin
When can raw, unpackaged meat be offered for self-service?
at Mongolian barbecues
What should a food handler do with an infected hand if they want to work safely?
cover the wound with an impermeable cover and wear a single use glove
What information must be included on the label of food packaged on-site for retail sale?
ingredient list, sell by or use by date
What do the letters in ALERT stand for in the FDA's food defense initiative?
A – Assure: Make sure products and ingredients come from safe, secure sources.
L – Look: Monitor the security of your facility (watch for unusual or suspicious activity).
E – Employees: Know who’s in your facility.
R – Reports: Keep information accessible about your security practices and food defense incidents.
T – Threat: Identify and know what to do if you notice a threat or suspicious activity.
What should be posted on a dishwasher and what should the temperature be for manual dishwashing?
the correct settings and 110 degrees F
What should be done with food that has been handled by a food handler who has been removed from the operation due to illness?
Throw the food out
What should staff do when receiving food and supplies, and what must a food handler do when handling ready-to-eat food?
visual inspect all food items and wear single-use gloves
How long can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
Which organization includes inspecting food as one of its primary responsibilities?
US Department of Agriculture
What must staff members do when transferring chemicals to a new container and which organization oversees MSDS?
Label the container and OSHA