Food Handler
Wash your hands
Should A management system be proactive or reactive?
Proactive.
What order should these 3 steps be in when cleaning dishes? Sanitize, Wash, And Rinse.
Wash, Rinse, Sanitize
What food Item must reach a temperature of 145 for at least 4 minutes to be considered cooked?
Roasts
Should items from suppliers that have leaks be accepted?
No.
What is a carrier? (In terms of contamination)
A carrier is someone who has a pathogen but shows no signs of being sick. But they are still contagious.
What is a Variance?
A document that allows an establishment to operate differently than what guidelines say to do.
What is the point of "sanitizing"?
To reduce pathogens to a safe level on surfaces.
How long must steaks be at 145 degrees (F) to be considered cooked?
15 seconds
What type of suppliers should an establishment buy from? (2 words)
Approved, Reputable
How long should the SCRUBING step take when washing hands?
10 to 15 seconds, the whole process should take about 20 seconds.
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is the point of "cleaning"?
To remove food and dirt from a surface
What temperature must shelled eggs reach to become cooked?
155 degrees (F)
What should be done with a recalled food item?
It should be removed from the inventory and placed in a secure and separate location. It should then be labeled appropriately.
When should an apron be removed during service?
When leaving the prep area.
What should be done in response to a power outage?
Write down the time of the outage and keep all fridge and freezer doors closed.
How long should Iodine be in contact with a surface to be considered an effective sanitizer?
At least 30 seconds.
What item must reach a temperature of at least 175 degrees before being served?
Tea
What is a key drop delivery?
A key drop delivery is a delivery that is received after hours. The supplier lets themselves in with a key.
What is the one type of jewelry a food handler may wear while prepping food?
A single, plain band ring.
What is an Imminent Health Hazard?
A Significant threat or danger to health that needs immediate correction.
What temperature should the final rinse of a high-temperature sanitizing dishwasher reach to be effective?
At least 180 degrees (F).
Put the following items in order from the lowest temperature required to the highest temperature required. Seafood, Vegetables, Poultry, and Ground Meat
Vegetables, Seafood, Ground meat, and Poultry
What conditions should shellfish have to be accepted by an establishment?
Mild ocean smell, closed shells, Alive