Food Handlers License Test verified 2022

Food Handlers License Test verified 2022Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) 01:13 01:16 Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable Vacuum Packaging of any food product in retail food establishment is Prohibited by law unless special authorization is obtained through the Department of Health FIFO First In First Out- used to implement date products All Food must be stored at least 6 inches off the floor To Prevent Cross Contamination raw food must be placed under cooked food Food for storage must be covered and stored in Vermin-proof containers The Three Main Food Hazards physical, chemical, biological 00:02 01:16 Physical Hazards glass fragments, metal etc. Chemical Hazards pesticide, cleaning agents, prescription medicine Biological Hazards bacteria, viruses, parasites and fungi Pathogenic bacteria no change in appearance, taste or smell 4 phases of bacteria growth Lag, Log, Stationary and Death the most rapid growth of bacteria Log phase 6 factors that affect growth of bacteria Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM) Viruses cannot reproduce in food, rather they use food to get inside the body Hepatitis A and norovirus 2 viruses that typically contaminate our food supply through fecal contaminated waters or food Trichinella Spiralis food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes Anisaki Simplex food-borne parasite found in marine fish Salmonella Enteritidis associated with raw poultry and raw shell eggs How to avoid Clostridium Perfringes rapid cooling, rapid heating, and avoid preparing foods Staphylococcal food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food. How to avoid E-Coli cook hamburgers and ground meats at 158F Clostridium Botulinum caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment