Temperatures
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135ºF
Wild Game
When should a food handler with a sore throat and fever be excluded from the operation?
What is the first step in developing a HACCP plan?
conduct a hazard analysis
Single use gloves are not required when...
washing produce
What temperature must cooked vegetables reach to be safely hot held for service?
135ºF
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
When should a food handler change gloves?
as soon as they become dirty or torn
Why are people who take certain medications at risk for foodborne illness?
their immune systems are compromised
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
What temperature must STUFFED lobster be cooked to?
165ºF
What should be done with food that has been handled by a food handler who has been removed from the operation due to illness?
throw it out
What is the purpose of hand antiseptic?
to lower the number of pathogens on the skin
What if any jewelry can be worn while preparing food?
A plain band (ring)
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
What is the minimum internal cooking temperature for a veal chop?
145ºF
What are the most common symptoms of a Foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
When should hands be re-washed?
When hair is touched, when clothes are touched, after putting someting in the trash, after using the restroom, after touching the face, when swtiching between products such as meats and vegetables, handling chemicals, handling dirty dishes, sneezing, coughing, using a tissue, handling money
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
maximum registering thermometer
What is the rule for cuts or wounds?
Must be covered with a bandage and a glove
What temperature should water be for manual dishwashing?
at least 110ºF
What is the most important way to prevent foodborne illness?
Control time and temperature
What are the handwashing steps?
1. Wet hands
2. Apply soap
3. Scrub hands, fingers, wrists vigorously for 20 seconds
4. Rinse hands and arms
5. Dry hands
What are the rules for fingernails?
Short, clean and unpainted
When does cross contamination occur?
Pathogens transfer from one surface or food to another