question

Food Handler

answer

an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handler.

question

You are not a food handler unless:

answer

1. Possesses a valid Food Handler Training Card, 2. is working in an establishment under the supervision of a certified food safety manager and has taken and passed an exam approved by the County of San Diego, or 3. is an owner or employee who has successfully passed an approved and accredited food safety certification examination.

question

CDC Food Safety Risks

answer

1. Poor personal hygiene 2. Improper food holding temperatures 3. Improper cooking temperatures 4. Contaminated equipment 5. Foods from unsafe sources

question

Types of Germs/Pathogens

answer

These germs include viruses, protozoa, parasites, and bacteria

question

Hepatitis A

answer

- Virus - Not washing hands after using the restroom

question

Germs/Pathogens

answer

Germs are very small living organisms (viruses and bacteria). If eaten, germs can make you sick. You need a microscope to see these tiny organisms and they are almost everywhere.

question

Toxins

answer

Toxins are poisons produced by bacteria. Toxins are not living organisms and are hard to destroy. It's important to destroy bacteria before they make toxins.

question

Chemicals

answer

Chemicals are substances that can be dangerous if eaten. They can get into food by accident. Some chemicals often found in kitchens are cleansers,bleaches, sanitizing agents, and insecticides.

question

Danger Zone

answer

(41°F or below), and hot food hot (135°F or higher).

question

Bacteria produce

answer

Toxins

question

#1 Cause of Spread of Germs

answer

FOOD HANDLERS

question

Ways Food Handlers Can Spread Disease

answer

Not washing hands Skin lesions Nasal discharge or respiratory illness (sneezes/coughs) Working with food or utensils while ill with diarrhea, and/ or fever, vomiting, and stomach cramps Poor personal hygiene

question

No Jewelry Except:

answer

Plain wedding band

question

Washing Hands

answer

Warm Water Soap Dispenser (not bar) 10-15 seconds Rinse in warm running water Dry with a single-use towel or air dry

question

Water Temp for hand washing should be:

answer

100 F

question

Hand Sanitizers should only be used

answer

After hand washing

question

Gloves

answer

Wash hands before putting on gloves Change often

question

PIC should ______ if sick

answer

Report to Department of Environmental Health, exclude a food handler is they have illness

question

Cooked, ready to eat foods should be stored ____ raw foods

answer

Above

question

Never add ______ to fresh fruits and vegetables, meat, fish, poultry

answer

Sulfites

question

Raw foods prepared separate from

answer

Cooked foods

question

Store Chemicals

answer

In original containers Dry, locked, cabinets Properly stored and labeled with name of contents and hazards

question

Don't store toothpicks or inedible garnishes

answer

On shelves above food storage or preparation areas

question

Protective Shields Over

answer

Food storage, produce display, and preparation areas

question

Hot Holding

answer

135 F or higher

question

Cold Holding

answer

41 F or less Except salad bars and buffets

question

Salad Bars and Buffets

answer

41-45 F for not more than 12 hours in one day. After 12 hours - DISPOSE

question

Raw eggs in shell and unopened containers of pasteurized milk

answer

41-45 F

question

Place thermometer in

answer

WARMEST part of the refrigerator Usually near the door on the top shelf

question

Refrigeration

answer

STOPS growth of germs

question

Cooking to right temperature

answer

KILLS germs in food

question

Cold and hot food holing checked every

answer

2 hours and logged

question

Record temp of reheated potentially hazardous foods to make sure it reaches internal temp of

answer

165 or above

question

Calibrate thermometer

answer

Once a week

question

Ice Point Method

answer

(30 seconds until temp indicator stops moving, should read 32 F/0 C)

question

Boiling Point method

answer

212 F or 100 C

question

What kind of thermometers to check internal temp of cooked food?

answer

PROBE or Digital

question

Thermometer BEST for internal temp of hamburgers?

answer

Thermocouple

question

Fruit and Veggie Internal Temp

answer

135 F

question

Shell Eggs, Fish, Single pieces of Meat

answer

145 F for 15 seconds

question

Comminuted Meat, injected meats, raw eggs for later servies

answer

155 F for 15 sec

question

Poultry, stuffed items

answer

165 F for 15 sec

question

Roasts (beef, pork and ham)

answer

130 F or as specified in the CA Retail Food Code

question

Internal Temp is not the

answer

Oven temp It is internal temp of food after cooked

question

After Heating, Cooking, or hot holding foods must be rapidly cooled from

answer

135 to 70 F within 2 hours Then: 70-41 within 4 hours

question

Large portions of food should be

answer

DIVIDED into smaller containers to ensure rapid cooling

question

Rapid Cooling Methods

answer

1. Placing the food in shallow pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment. 4. Using containers that facilitate heat transfer. 5. Adding ice as an ingredient. 6. Using ice paddles. 7. Inserting containers in an ice bath and stirring frequently.

question

Food Containers used for COOLING should:

answer

Be kept loosely covered or uncovered if protected from overhead contamination and stirred if necessary

question

4 approved methods of THAWING

answer

1. In the refrigerator 2. Completely submerged under running water at a water temperature of 70°F or below for not more than 2 hours (must be able to flush food particles away) 3. In the microwave 4. While cooking

question

Reheating Food

answer

Use cooking equipment or microwave to an internal temperature of 165 F WITHIN 2 HOURS

question

NEVER reheat food from

answer

IN THE STEAM TABLE

question

If food is reheated in microwave

answer

Reheat all parts of the food to an internal temperature of 165 F and rotate or stir the food, keep it covered, and allow it to stay covered for TWO minutes after reheating

question

Commercially processed ready to eat PHF (canned vegetable, etc.)

answer

Reheated to an internal temp of 135 or above WITHIN TWO HOURS

question

Consumer Advisory NOT required for

answer

Sashimi, seared Ahi Tuna, and steak tartare because it is common knowledge that these items are served raw. A consumer advisory is not required when a customer specifically orders food raw or undercooked (i.e., rare steak or soft boiled eggs).

question

Consumer Advisory REQUIRED for

answer

If a food facility serves raw or undercooked beef, pork, poultry, fish, eggs, or foods containing raw or undercooked eggs (i.e., Cesar Salad Dressing or Hollandaise Sauce), an advisory either orally (at the time of ordering) or in writing (on the menu) has to be given to the customer stating that the food is raw or undercooked

question

Food must be from an

answer

Approved Source Acceptable to Department of Health Permitted, licensed or registered (USDA, FDA, or State of CA)

question

Food cannot be prepared in a

answer

PRIVATE HOME

question

Cheese must be

answer

purchased from a licensed distributor. The label must have the manufacturer name, address, processing plant number, ingredients and expiration date.

question

Packaged Foods must be

answer

Labeled

question

Tags for Shellfish

answer

must be kept with the container they are stored in until it is empty. The tags also have to be kept on file at the facility for at least 90 days.

question

Between months of April and October

answer

Raw Gulf Coast Oysters can't be served or sold without a copy of a certificate that says they are treated.

question

Between the months of November 1 to March 31

answer

If raw Gulf Coast Oysters are served or sold, warning signs have to be posted for untreated Gulf Coast Oysters

question

Hot water in Sink

answer

110 F

question

Sanitize

answer

- Contact for 30 seconds in 180 F water - Contact for 30 seconds with a warm water solution of 100 ppm chlorine - Contact for 60 seconds with a warm solution of 220 ppm quaternary ammonium - Contact for 60 seconds with a warm water solution of 25 ppm Iodone

question

Meat Grinders

answer

Take apart, clean, and sanitize MEAT GRINDERS at least every 4 HOURS and between processing different types of food - Clean daily if in refrigerated room

question

DELI SLICERS

answer

Clean every 4 hours or in between raw foods

question

Fly can carry

answer

6 million germs Vomit on food to make it soft and then suck it up

Food Handler’s Study Guide – Flashcards

Unlock all answers in this set

Haven't found what you were looking for?

Search for samples, answers to your questions and flashcards