Soapy Secrets:
The Hand Washing Hustle"
The Hand Washing Hustle"
How long should a food handler wash/scrub their hands with soap and warm water?
10-15 seconds
Foodborne pathogens grow well at temperatures
Between 41*F to 135*F
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
Pathogens
What must food handlers do after touching their body or clothing?
Wash Hands
What are the Three types/categories of food safety hazards
Biological, Physical, Chemical
To wash hands correctly, a food handler must first
Wet hands and arms
Where should a food handler check the temperature of food?
In the thickest part.
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Shiga toxin-producing E. Coli
Where should staff members eat, drink, chew gum, etc.
In designated areas
A foodhandler spils sanitizer into the fryer and then lets it soak into the grease. What type of hazard is this?
Chemical
Which piece of jewelry can be worn by a foodhandler
Plain band ring
Food held at 41*F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
2
What is the most common way pathogens are spread in a kitchen?
Through Cross-Contamination
What should a food service worker who is experiencing vomiting and diarrhea do?
Inform the manager
Bacteria, viruses, parasites, or fungi are examples of what hazard
Biological
How should fingernails be kept
short and unpolished
Meats, seafood, eggs, or poultry cooked in the microwave must reach what internal temperature
165* F
What should a food handler do if they cut their finger while prepping food?
wash the cut, cover the wound with a bandage, and a glove or finger cot.
When is it acceptable to use Hand Antiseptic in a kitchen?
After washing hands, as an extra step.
What is the minimum temperature of the first sink ( Washing sink) in a three compartment sink?
110* F
You must wear gloves when handling what type of food?
Ready to Eat Foods
What does TCS stand for
Time and Temperature Control for Safety
What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 degrees or lower
7 days
What is the only acceptable way to dry hands after properly washing them in a handwashing sink?
With a single use paper towel or hand dryer.
List the BIG 9 most common food allergies
Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy and Sesame.