Come and get it
This common food allergen is found in tofu
What is soy?
This item is the only jewelry allowed to be worn by a food handler
What is a plain band?
What are two requirements for a supplier to be an approved food supplier?
Inspected and can show inspection report, must comply with applicable local, state, and federal laws.
This practice can prevent the spread of viruses
What is hand-washing?
What is the correct internal temperature for holding hot tcs food?
135 degrees or higher?
What does HACCP stand for?
Hazard Analysis Critical Control Point
Where should cleaning tools and chemicals be stored in an operation?
In a designated area away from food
Meat cooked in a microwave must be heated to this internal temperature before service
165*F
When should hand antiseptics be used? (Hand sanitizer)
After handwashing
What are the four acceptable methods for thawing TCS food?
In a cooler, keeping temp at 41*F or lower, submerged under running, drinkable water at 70 *F, In a microwave oven if it will be cooked immediately after thawing, as part of the cooking process.
A person infected with this virus may not show symptoms for weeks but can be very infectious
Hepatitis A
Chicken salad prepped in-house and held at 41*F or lower can be stored for this long
What is seven days?
What are five common risk factors for foodborne illness that can be addressed by active managerial control?
Purchasing food from approved suppliers, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene
What is the difference between cleaning and sanitizing
Cleaning removes food and dirt from a surface, sanitizing reduces pathogens on a surface to safe levels
What are the time and temperature requirements for reheating beef stew that will be held for service?
165*F for 15 seconds
Food handlers should wash their hands after...
engaging in activities that contaminate hands
What are the temperature requirements for receiving fresh meat and shell eggs?
Fresh meat: internal temp of 41 degrees
shell eggs: air temp of 45 degrees
Flies can transfer this bacteria from feces to food
What is Shigella spp.
What are two ways to prevent customers from contaminating self-service areas?
sneeze guards, don't let guests refill dirty plates, stock food displays with correct utensils for serving, never use ice as an ingredient used to keep food or beverages cold.
Identify risks - find and document the potential foodborne illness risks in the operation
What five factors influence the effectiveness of a sanitizer?
Concentration, Temperature, contact time, water hardness, water pH
What is the minimum internal cooking temperature for ground beef and pork?
155*F
Two symptoms that require a food handler to be excluded from the operation
Sore throat with fever in an operation that primarily serves a high risk population, diarrhea, vomiting, jaundice for seven days or less, currently infected with a foodborne illness
A food handler is prepping a pot of chili on May 1 using sausage and ground beef, The sausage has a use-by date of May 10. The ground beef has a use-by date of May 6. What should the use-by date of the chill be?
May 6
These are the six conditions that favor the growth of bacteria
What is FAT TOM? Food, Acidity, Temperature, Time, Oxygen, Moisture
Name two alternatives for avoiding bare-hand contact with ready to eat food
gloves & tongs/spatulas/deli sheets
Name an activity that requires a variance from the health department
list
What is the main purpose of a vacuum breaker?
To prevent back-siphonage
What are the time and temperature requirements for cooling TCS Food??
Cool food from 135 to 70 degrees within two hours, from 70 to 41 in 4 hours
Name two components of correct work attire
clean hair restraint, clean clothing, correct apron use, no jewelry
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
Strawberries, salmon, ground beef, duck
These types of food are most commonly linked with Norovirus
Ready-to-eat food and shellfish
When using time as a food safety control, what should be done with a TCS food held at room temperature after 4 hours has passed?
Throw it out!
135*F to 41*F
What is the Temperature Danger Zone
WHat are the five necessary items in a handwashing station?
Hot and cold running water, soap, a way to dry hands, garbage container, signage
List the big nine food allergens
milk, soy, eggs, wheat, fish, shellfish, peanuts, treenuts, sesame