Control the Bug
Name the six conditions that favor the growth of bacteria
Food
Acid
Temperature
Time
Oxygen
Moisture
Where should cleaning tools and chemicals be stored?
In a designated area away from food
What are the four acceptable methods for thawing TCS food?
In the cooler
Submerged under cold running water
In a microwave oven
As part of the cooking process
Once soap has been applied, how long should hands and arms be scrubbed?
10 - 15 Seconds
What is the correct internal temperature for holding hot TCS Food?
135 F or higher
A person infected with this virus may not show symptoms for weeks but can be very infectious.
Hepatitis A
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.
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 F
Name a hand care practice, in addition to handwashing, that can prevent he spread of pathogens.
Keeping fingernails trimmed and filed
Keeping fingernails short and clean
not wearing nail polish or false fingernails
What are the two biggest hazards to food when serving it off site?
Time-temperature abuse
Contamination
What is one practice that can prevent the spread of viruses.
Practicing good hygiene when working with foods
Avoid bare hand contact with RTE Foods
Quick Cleanup of vomit
Exclude sick handlers from working.
What is the main purpose of a vacuum breaker?
To prevent backsiphonage.
What are the time and temperature requirements for reheating beef stew that will be held for service?
It must be reheated to 165 F for 15 seconds within two hours
Name two instances when food handlers must chance their gloves.
As soon as they become dirty or torn.
Before beginning a different task.
After an interruption, like taking a phone call.
After four hours of continuous use.
Name two ways to prevent customers from contaminating self-service areas
Install sneeze guards.
Lable Food Items
Keep raw foods away from RTE foods.
Flies can transfer these bacteria from feces to food.
Shigella
What five factors influence the effectiveness of a sanitizer?
Sanitizer concentration
Water temperature
Sanitizer contact time
Water hardness
Water pH
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service
Beef Roasts 145 F for 4 mins
Stuffed Pork Chops 165 F for 1 second
Shell Eggs for immediate service 145 for 15 seconds
Name two symptoms that require a food handler to be excluded from working.
Sore throat with fever
Diarrhea
Vomiting
Jaundice
Has been diagnosed with a foodborne illness
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
Which two types of food are most commonly linked with Norovirus?
RTE foods
Shellfish from contaminated waters
What are the five necessary items in a handwashing station?
Hot and cold running water
Soap
A way to dry hands
Garbage
Sign to indicate staff members are to wash hands before returning to work
What are the time and temperature requirements for cooling TCS foods
Cool food from 135 F to 70 F within 2 hours and from 70 F to 41 F or lower in the next 4 hours
Name two components of correct work attire.
Clean hair restraint
Clean Clothing
Correct apron use
No jewelry on hands or arms except a plain band ring
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 F or lower before removing it from refrigeration.
Lable the food with the time you removed it.
Make sure the food temperature does not exceed 70 F with it is being served.
Sell, serve, or throw out the food within six hours.