Handle with Care
Name 4 times when food handlers should wash hands (not counting start of shift)
Bathroom,
handling raw meat,
touching hair/face/body,
coughing/sneezing
Handling money
using electronic devices
taking out garbage
handling chemicals
et al
What type of food management system is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow?
HAACP
What is the correct holding temp for cut leafy greens?
41 f or lower
What is a pathogen?
Harmful or illness-causing microorganism
What is the max internal temp for holding cold TCS food?
Maximum of 41 F
Wet hands and arms with running water
Apply soap and lather
Scrub hands and arms vigorously
Rinse hands and arms with warm running water
Dry hands and arms with paper towels
Name two programs that should be a part of a food safety management system.
Personal Hygiene
Food safety training
Supplier selection and specification
Quality control and assurance
Cleaning and sanitation
Standard operating
Facility design and equipment maintenance
Pest control
What is the temp danger zone?
41 F to 135 F
What two factors can you control to reduce bacteria growth?
Time and temperature
Name two ways to avoid bare-hand contact with RTE foods.
Use deli sheets
Use tools such as tongs or spatulas
What should a food handler do before putting on gloves?
Wash hands
List two of the five common risk factors for foodborne illness.
Purchasing food unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
What are three items that must not be used to mispresent the appearance of food.
Food additives
Colored overwraps
Lights
True or false: Cooking destroys viruses.
False, normal cooking temps do not destroy viruses
What part of dishes and utensils must servers avoid touching?
The food-contact surfaces
What is the correct way to care for an infected wound on a food handler's finger?
Cover wounds with an impermeable cover (bandage)
Place a single-use glove over the cover
Given the first three steps of the implementation of managerial control, identify the last three.
1. Identify risks
2. Monitor
3. Corrective Action
4. Management oversight
5. Training
6. Re-evaluation
List the minimum internal cooking temp for poultry, ground pork, and pork chops.
Poultry: 165 F for 15 sec
Ground pork: 155 F for 15 sec
Pork chops: 145 F for 15 sec
Salmonella typhi is most often linked with which types of food?
Ready-to-eat food and beverages
What are the only types of food that may be re-served to another customer?
Unopened, prepackaged food in good condition
How should a manager respond to a food handler who has vomiting, jaundice, and diarrhea for less than 7 days?
Exclude them from the operation
Name two FDA public health interventions
Demonstration of knowledge
Staff health control
Controlling hands as a vehicle of contamination
Time and temp parameters for controlling pathogens
Consumer advisories
What is the minimum internal temp that TCS food must reach when it is being reheated for hot-holding?
165 F for 15 sec
What are the actions you can take to prevent the spread of viruses?
Quickly remove and clean up vomit in the operation.
Purchase shellfish from approved, reputable sources.
Practice good, personal hygiene.
Exclude food handlers diagnosed with specific viruses.
List all of the conditions that must be met to hold hot TCS food without temperature control.
Hold food at 135 F or higher before removing it
Label the food with the time you must throw it out
Sell, serve, or throw out within four hours