Food Handler
Wash your hands
What is the minimum internal temperature for cooking poultry, such as chicken or turkey?
Poultry should be cooked to a minimum internal temperature of 165°F (74°C) to ensure it is safe to eat and free from harmful bacteria like Salmonella.
Why is it important to clean surfaces before sanitizing them in a food preparation area?
Cleaning surfaces removes dirt, food particles, and grease, which can harbor bacteria. Sanitizing is most effective after cleaning because it kills remaining harmful microorganisms on surfaces.
What are the most common causes of foodborne illness?
The most common causes of foodborne illness are harmful bacteria (like Salmonella, E. coli, and Listeria), viruses (such as Norovirus), and parasites, often due to improper handling, cooking, or storage of food.
Why is it important to wash fruits and vegetables before preparing them?
Washing fruits and vegetables removes dirt, pesticides, and harmful bacteria that could cause foodborne illness, ensuring the produce is safe to eat.
How often should food handlers wash their hands?
Food handlers should wash their hands frequently, especially after handling raw food, using the restroom, touching garbage, eating, or coughing/sneezing. It's crucial to wash hands before and after food preparation.
At what temperature should ground beef be cooked to ensure safety?
Ground beef should be cooked to an internal temperature of 160°F (71°C) to kill any harmful bacteria, including E. coli.
What is the difference between cleaning and sanitizing?
Cleaning involves removing visible dirt, grease, and food particles, while sanitizing kills harmful microorganisms that may be present on surfaces to reduce the risk of foodborne illness.
How can food handlers prevent cross-contamination in the kitchen?
Food handlers can prevent cross-contamination by keeping raw foods separate from ready-to-eat foods, using different cutting boards and utensils for raw meat and produce, and thoroughly washing hands, utensils, and surfaces between tasks.
To prevent cross-contamination, use separate cutting boards and utensils for raw meat and ready-to-eat foods, wash hands frequently, and sanitize surfaces after each use.
To prevent cross-contamination, use separate cutting boards and utensils for raw meat and ready-to-eat foods, wash hands frequently, and sanitize surfaces after each use.
What is the proper temperature range for keeping hot food safe?
Hot food should be kept at a temperature of 140°F (60°C) or higher to prevent the growth of harmful bacteria. Using a food thermometer is the best way to ensure food stays within a safe temperature range.
What is the recommended cooking temperature for seafood?
Seafood, such as fish and shellfish, should be cooked to an internal temperature of 145°F (63°C) to ensure it is fully cooked and safe for consumption.
How often should food preparation surfaces be cleaned and sanitized?
Food preparation surfaces should be cleaned and sanitized before and after each use, especially after handling raw meats, poultry, seafood, or eggs, to prevent cross-contamination.
What is the best way to prevent foodborne illness when handling raw meat?
The best way to prevent foodborne illness when handling raw meat is to wash hands and utensils thoroughly after contact with raw meat, store meat at the correct temperature, and cook it to the proper internal temperature.
How can food handlers ensure that meat is cooked to the correct temperature?
Food handlers should use a food thermometer to check the internal temperature of meat, ensuring it reaches the safe cooking temperature specific to the type of meat being prepared.
Why should food handlers avoid cross-contamination?
Cross-contamination happens when harmful microorganisms from raw foods, like meat, spread to ready-to-eat foods. This can cause foodborne illnesses. To avoid it, food handlers should separate raw meats from other foods and use different utensils and cutting boards for different types of food.
What is the proper cooking temperature for pork to ensure it is safe to eat?
Pork should be cooked to an internal temperature of 145°F (63°C), followed by a three-minute rest time to allow the temperature to stabilize.
What is the proper procedure for sanitizing cutting boards?
After cleaning a cutting board with soap and water, apply an approved food-safe sanitizer and let it sit for the recommended time (usually a few minutes). Rinse with clean water if necessary, and allow it to air dry.
Why is it important to refrigerate perishable foods within 2 hours?
Perishable foods should be refrigerated within 2 hours to prevent bacteria from multiplying rapidly at room temperature. If the temperature is above 90°F (32°C), this time is reduced to 1 hour.
What is the proper way to thaw frozen food safely?
The safest way to thaw frozen food is in the refrigerator, under cold running water, or in the microwave. Avoid thawing at room temperature, as it allows bacteria to multiply quickly.
What should food handlers do if they have a wound or illness?
Food handlers should report any illness or wound to their supervisor and, if necessary, stay home or avoid handling food to prevent the spread of contaminants. Wounds should be properly bandaged, and gloves should be worn if the food handler must continue working.
How should you check the temperature of cooked food to ensure it has reached a safe level?
Use a food thermometer to check the internal temperature of cooked food. Insert the thermometer into the thickest part of the food, avoiding bone, fat, or gristle, for an accurate reading.
What is the correct concentration of bleach for sanitizing food contact surfaces?
A typical concentration for sanitizing food contact surfaces with bleach is 1 tablespoon of unscented liquid bleach per gallon of water (about 100-200 ppm). Always follow manufacturer instructions for proper use and safety.
How can food handlers prevent foodborne illness from viruses like Norovirus?
Food handlers can prevent foodborne illness from Norovirus by practicing good hand hygiene, especially after using the restroom, and by avoiding food preparation when sick. Properly cleaning and sanitizing surfaces also helps minimize the risk of contamination.
How should ready-to-eat foods be handled during food prep?
Ready-to-eat foods should be handled with clean hands and utensils to avoid contamination. They should be kept separate from raw foods, and their storage and preparation areas should be thoroughly sanitized.