Soapy Secrets:
The Hand Washing Hustle"
The Hand Washing Hustle"
How long should a food handler wash 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
The four keys to food safety
Clean, Seperate, Cook, Chill
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
Three categories of food safety hazards
Biological, Physical, 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
Which pathogen is primarily found in the hair, nose, and throat of humans?
Staphylococcus Aureus
What should a food service worker who is experiencing vomiting and diarrhea do?
Inform the manager
A foodhandler spils sanitizer into the fryer and then lets it soak into the grease. What type of hazard is this?
Chemical
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?
cover the wound with a bandage and a glove or finger cot
What should a foodservice operator do to prevent the spread of hepitits A
Exclude staff with jaundice
Bacteria, viruses, parasites, or fungi are examples of what hazard
Biological
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 proper attire for a food handler to wear in the kitchen?
Clean chef coat/apron, hair restraint, closed toed shoes, and clean pants
List the BIG 9 most common food allergies
Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy and Sesame.