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
Which organization includes inspecting food as one of its primary responsibilities?
their immune systems are compromisedU.S. Department of Agriculture
why are people who take certain medications at risk for foodborne illness?
their immune systems are compromised
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 is a cross connection?
physical link between safe water and dirty water
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
Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?
30
Which item is a food handler permitted to wear on hands and arms?
Plain metal band ring
what thermometer is best suited to checking a dishwashing machine's final rinse temperature?
maximum registering thermometer
bulk unpackaged food in self-service areas must be labeled when...
the manufacturer claims the food is healthy
what temperature should water be for manual dishwashing?
at least 110ºF
The manager must notify the regulatory authority if an employee comes to work with an illness caused by
Shigella spp.
When should food handlers use antiseptics?
After proper hand washing
what 5 factors influence the effectiveness of a chemical sanitizer?
concentration, temperature, contact time, pH, and water hardness
when can raw, unpackaged meat be offered for self service?
at mongolian barbeques