Contaminants
What are the three types of hazards that make food unsafe?
Chemical, physical and biological
What is time temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
Which is the correct order for handwashing?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms and dry
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
Change them
Which symptoms must be reported to a manager?
Diarrhea, vomiting, jaundice, sore throat with fever
When does cross contamination occur?
When pathogens are transferred from one surface to another
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
Controlling time and temperature
Hands should be scrubbed with soap for how many seconds during handwashing?
10-15 seconds
A food handler has an infected wound on a finger. What must be placed over the wound?
Bandage and a glove
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
165 F
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. What type of hazard is this?
Chemical
Pathogens grow well between which temperatures?
41 and 135 F
A food handler has just finished busing a table. What must the food handler do before handling food?
Wash hands
What jewelry can a food handler wear while working?
Plain band
What is the required minimal temperature for solid cuts of meat such as beef?
145 F
A food handler transfers pathogens from hands to the food. How could it have been prevented?
Practicing good personal hygiene
Which food item needs time and temperature control to keep it safe?
Rice
When should hand antiseptics be used?
After handwashing
To keep food safe, a hair restraint must be worn when______.
Preparing or prepping food
Which is the correct order from bottom to top for refrigerator storage?
Poultry, ground beef, seafood, vegetables, ready to eat foods.
A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of________.
Cross contamination
Where should a food handler check the temperature of the food?
Thickest part
Handwashing sinks should be used for________.
Handwashing only
What is the discard date? A food handler is making shrimp fried rice on August 1. The rice has a discard date of August 4. The shrimp have a use by date of August 8, the bean sprouts have an expiration date of August 19.
August 4
Which food borne illness grows well in refrigerated temperatures?
Listeria