eFoodHandlers Test questions and answers 100% correct

eFoodHandlers Test questions and answers 100% correctSelect which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish 00:07 01:16 what are the responsibilities that are required of the person in charge (PIC)? The PIC must be on the premises during all hours of operation, and must know the Food Code and procedures used in the establishment They should be able to answer all employee questions regarding food and safety, and provide training on how to perform jobs correctly The most important hygiene practice? proper hand washing Using what you learned in the video, write down when food handlers are required to wash their hands during the work day. -before you begin food preparation -when you have been contaminated by exposure to potential germs -using the bathroom -touching your face or nose -Handling raw meat, fish, or poultry -sneezing, coughing, or blowing your nose -handling garbage or dirty dishes -handling animals, money, or using chemicals -after taking a break, eating or smoking -if you aren't sure if a wash is necessary, wash anyway just to be safe can you use the dishwashing sink to wash your hands if you are doing work in the kitchen? no can a food server use hand sanitizer in place of hand washing when no soap is available? no 6 steps of handwashing 1- get hands wet 2- apply soap and scrub 3- scrub hands together for minimum 20 sec 4-scrub backs of hands and between fingers 5- rinse for about 5 sec 6- dry with air dryer, paper, or continuous cloth towel how do you prevent barehand contact? -scoops -deli papers -tongs -single use gloves -utensils Which food type must be kept out of the danger zone meat, fish, poultry cooked vegetables rice, potatoes, pasta Match the meat type to the correct cooking temperature 165F for 1 second= poultry and ground poultry {chicken} 155F for 17 seconds= ground or flaked meats (hamburger, ground pork) 145F for 4 minutes= pork roasts and beef 145F for 15 seconds= fish or foods containing fish, and seafood minimum temp for hot holding 135F 00:02 01:16 maximum temp for cold holding 41F Improper thawing can result in foodborne illness. How does this occur? bacteria can grow as food moves through the danger zone always make sure to move the food through the danger zone as quickly as possible what are 3 acceptable methods for thawing Food? 1- In the refrigerator until thawed 2-Under cold running water 3- As part of the cooking process the safest way to thaw frozen food is in the refrigerator; it will keep food out of the danger zone completely, but it takes the most time improper cooling can result in foodborne illness. How does this occur bacteria can grow as food moves through the danger zone what is the danger zone? between 41F to 135F what are 3 acceptable methods for cooling Food? -a shallow pan in the fridge -size reduction in the fridge -time/temp method (ice bath) first requirement is to cool food to 70 degrees F in 2 hours 2. Then withing the next four hours, food must cool from 70 degrees to 41F. This process cannot exceed a total of 6 hours. When using the time/temp method for cooling, the first requirement is to cool food to 70 degrees F in ___ hours. Then, within the next four hours, food must cool from 70 degrees to __F, not to exceed a total of ___ hours. 2 41 6 Cold, cooked food that needs to be reheated for hot holding must be heated to _____ F for 15 seconds within ___ hours, before being put onto the steam table to be held at ____F. The steam table should already be hot before food is placed inside. 165 2 135 what is one important rule that can help you avoid cross contamination when storing or preparing food? keep vegetables and meats separate what is one important rule that can help you avoid cross contamination when preparing food? always wash your hands after handling raw meat what is one important rule that can help you avoid cross contamination when storing food? keep foods with a higher cooking temp like chicken, below foods with a lower cooking temperature, like beef what is one important rule that you can follow in order to avoid cross contamination when preparing food use separate cutting boards for meats and vegetables what is one important rule that can help you avoid cross contamination when storing food? store raw foods on shelves below ready-to-eat foods Cleaning and sanitizing steps 1-clean surfaces using soap and water to remove dirt and food. Change wash water often to reduce cross contamination 2- rinse using clean water 3-mix chemical sanitizers following the label's directions using test strips and apply sanitizing solution to surface Whether washing by hand or using a mechanical dishwasher, all dishes and food-contact surfaces must be _____ ____ and _____ between uses. washed rinsed sanitized Dishes should be allowed to ___ ____ for 1-2 minutes before removing from racks. Towel drying could contaminate the dishes. air dry Food establishments may only serve food from a source that is ______ by the local health department approved Before accepting food deliveries, food must be _____ by a designated person at the food establishment. inspected Meat, poultry, and dairy served in food establishments must be _____ by the USDA or Department of Agriculture. inspected