Food Handler
Wash your hands
True or False active managerial control focuses on managing the risk factors for foodborne illness.
True
What does cleaning remove
food and dirt from a surface
What is the correct temperature for holding hot TCS food and cold TCS food
Hot: 135 degrees or higher
Cold: 41 degrees or lower
What does the FDA do
inspects all food but meat, poultry, and eggs
How long should you wash your hands
At least 20 seconds
In a power outage what food is most important to control
TCS food
What's the first step in washing dishes
Scraping them
Where should garbage be stored
Garbage should be stored away from food prep, storage, and serving areas
Who regulates meat, poultry, and eggs
USDA
What should food handlers with a beard do
Wear beard restraints
What is food safety management system
a group of practices and procedures intended to prevent foodborne illness.
What type of cleaning chemical should be used on mineral deposits that can't be cleaned
delimers
What must you label food for staff at an offsite location with
Date, Time, Reheating and Service Instructions
What is PHS, and what do they do
Public Health Services- conduct research into foodborne illness outbreaks
When should you change your gloves
Handling raw meat, interruptions, after 4 hours of service, when they become torn
Does using food additives need a special process
yes
What should the temperature of a final sanitizing rinse be
180 degrees
When can you never hold food without temperature control
When you serve high risk populations
What is a priority item
Priority is the most critical in an inspection, like handwashing
Do staff have to report if they live with someone that has, norovirus, hepatitis, shigella spp., e-coli, salmonella typhi
yes
What is a HACCP plan
Hazard Analysis Critical Control Point-based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow.
What should the three parts be in a three-compartment sink
First detergent and water
Second clean water
Third sanitizer
How often must you clean continuously used utensils
Every four hours
How much time do you have to correct violations of priority items
72 hours