Chapter 1-3
A ________ _______ is transmitted to people through food.
What is a foodborne illness?
What diseases aren't spread through food?
HIV/Aids, Hepatitis B and C, and Tuberculosis.
When should you reject shell eggs?
What is a crisis?
problem/issue/or situation
What is a PCO?
Pest Control Operator
How can food handlers contaminate food?
(Hint:5 ways)
Not washing hands, sneezing or vomiting onto food or food-contact surfaces, allowing done food to touch raw/undone food or surfaces, storing food or cleaning products incorrectly, failing to see signs of pest
When washing your hands how long should you scrub your hands?
20 seconds
Ready-to-eat TCS food must be date marked if held for longer than ______.
24 hours
True Or False:
Cold food cant go over 70 degrees F.
True
How can a manager deny food and shelter to pests?
Make sure operations are clean and have no dark places to hide.(don't offer no food or shelter)
Common symptoms of foodborne illness include:
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
After how many hours should you change your gloves?
4 hours after continuous use
True Or False:
Fish is stored in the fridge over poultry.
True
You can hold food without temperature control for up to _ hours.
6
Define FDA
Food and Drug Administration.
What is the temperature danger zone?
41*F- 135*F
How can you reduce the risk of cross-contamination?
- Use separate equipment for raw and ready-to-eat foods.
-clean and sanitize before and after tasks.
-prep raw and ready-to-eat food at different times.
How must you reheat food?
comercially processed and packaged RTE food to an internal temp of 135F.
Reheat TCS food to an internal temperature of 165 for 15 seconds.
HACCP systems are designed to ________ & ________ hazards.
Identify & Reduce
Define USDA
U.S. department of agriculture.
Name The Big Nine Food Allergens.
Milk, soy, eggs, wheat, fish, crustacean shellfish, peanuts, treenuts, and sesame.
How long must shellstock identification tags be kept for?
90 days.
What temperature does the water have to be when thawing TCS food.
70 degrees F or lower.
Interior finishes should be?
smooth, nonabsorbent, durable, and easy to clean
What is the role of USDA?
Regulates and inspects meat, poultry, and eggs