Why should food temperatures be taken in 2 different locations?
Because the temperature may vary in the food.
100
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served.
100
When can chemicals be stored in a food container?
Never. They can be put into a different container only if labeled.
100
What should a food handler do to make gloves easier to put on?
Choose the correct size gloves.
100
Where should hands be washed?
In sinks designated for that purpose.
200
What do time temperature indicators indicate?
Time temperature abuse.
200
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Place thermometer stem into an opened container.
200
How long can ready-to-eat TCS food be stored?
7 days - the day it is made is day 1.
200
Do you need to wear gloves to wash fruits and vegetables?
No.
200
What is the purpose of hand antiseptic?
To lower the number of pathogens on the skin.
300
What temperatures do infrared thermometers measure?
Surface temperatures.
300
Under what circumstance would you reject chicken?
If it is above 41 degrees. (Off odor, flesh not firm to touch, dark color)
300
In what type of container would you store acidic food such as tomato sauce?
Plastic.
300
When do you not need to wash your hands before putting on gloves?
When you are doing the same task.
300
When should food handlers take off their aprons?
Any time when they are not in the prep area.
400
How can a bimetallic stemmed thermometer be calibrated?
Put into ice water - 32 degrees.
Put into boiling water - 212 degrees.
400
If shellfish are received at 45 degrees, what needs to happen?
It needs to be cooled to 41 degrees or lower within 4 hours.
400
A food handler is prepping a seafood dish on April 4th. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the dish?
April 8
400
When should a food handler with sore throat and fever be excluded from the operation?
When working with high risk populations.
400
When can a food handler with vomiting or diarhea come back to work?
After symptoms have been gone for 24 hours OR with written release.
500
When can glass thermometers be used?
When they are enclosed in a shatterproof casing.
500
When receiving milk , what temperature does it need to be?
45 degrees or lower.
500
How high must food be stored off the ground?
6 inches
500
What must a food handler with an infected hand wound do to work safely with food?
Cover the wound with an impermeable cover and wear a single-use glove.
500
When can a food handler with jaundice come back to work?
Written doctor release AND approval from regulatory authority.