Food Handler Certification - Ontario Questions And Answers With Verified Study Solutions Rated A+

3 Types of chemical food poisoning - Metal (dissolved metal in food), Intentional additives (products to add color, thicken, firm or preserve food) and Incidental additives (poisonous chemical such as insecticides, rodenticides or cleaning chemicals) Benefits of following safe food handling practices - Customers went places with safe food, no need to spend money on lawsuits, lower insurance costs, happier customers and not wasting money by throwing food away . Common symptoms of food borne illness - Stomach cramps, nausea, diarrhea, vomiting, fever and headache. Dangers and types of physical hazards in food - Dirt, hair, nails, bits of metal. These. can cause from small cuts to chocking Documentation you need to create for HACCP - Documentation refers to policies, procedures and others for all steps. Federal legislation - Take care of foods and drugs, alteration, colouring and bacterial standars Foodborne illnesses pathogenic can causes - Hepatitis A, avian flu, rotavirus, toxins, salmonella, E. Colli and botulinum How carries can transfer microorganisms to food? - Basically through hands and crosscontamination (pass from one type of food to another) How do you recalibrate your probe thermometer? - 1- Mix a 50/50 of crushed ice and water in a container. The temperature should be always 0°C 2- Set the probe thermometer in the mixture and be sure it isn`t touching sides or bottom and wait until the needle stops moving. If it`s not 0°C must be adjusted. 3- Adjust and keep the thermometer int the mixture to make sure it`s accurate.How the layout of a food premise can facilitate cleaning and sanitizing - With a hand washing sink easy to get to, fridge close to food preparation, separate dishwashing areas for food preparation, allow people to move easily from place to place. How to clean and sanitize different areas and equipment - Clean: remove any obvious pieces of dirty. Use cleaning chemical and friction to remove the rest. Rinse with hot water to remove cleaning chemicals. Sanitizing: Always clean before sanitizing. Use hot water (at least 77 °C) for 45 seconds. Use test strips to make sure everything is sanitized. How to cool food safely by minimizing time in the danger zone? - The food must be placed on ice or refrigerated before it drops below 60°C. Within 2 hours must drop to 40°C and in the next 4 hours to 4°C Put in shallow pans help to drop the temperature faster. How to identify CCPs (critical control points) and how to set limits for them - You can identify watching carefully all the food processing steps and identify where food could be at risk. Setting limits is to define what act should be done to avoid the hazard How to keep microorganisms from being transferred into food that is being prepared, served, stored os displayed. - Avoid cross-contamination from food to food, equipment to food and people to food; do not storage ready-to-eat food with raw meat, poultry etc; do not store food uncovered; do not mixture old food with new food; Any food that has been served and not eaten must be thrown out. How to prevent cross-contamination - Keep foods separated as they are prepared, storage and always clean the equipment after use. How to properly monitor freezer and refrigerator temperatures - The thermometer should be in the warmest part of the equipment (near the door and near the top), monitor several times a day and once a week the probe thermometer should be used to make sure the temperature. How to properly wash your hands before handling food - 1- Wet hands with warm water 2- Liquid soap 3- Lather well for 20 seconds. Clean wrists, palm, back of hand and between fingers 4- Rinse with warm water5- Dry with paper or air dryer 6- Use a paper to turn off the water How to safely hold food at hot temperature? - Food held in a buffet kept at least 60°C How to safely hold food in cold? - Must be held at 4°C or lower. Use metal container because conducts colds better than plastic How to safely hold food in room temperature? - Not for more than 2 hours. Should be marked the time they were placed at room temperature and never mix old food with new. Mechanized dish washing method - High-temperature machines -> cycle must reach at least 82 °C Low-temperature machines -> cycle must use chemicals to remove any leftover and clean the dishes. Once the equipment have been cleaned, keeped at least 15cm off the floor and never use towel to dry them. Use air dry instead. Microorganisms that can be good for us - Yeast (used to make bread and produce alcohol), Bacteria (used to help us digest food) and Mould (used to ripens and flavours cheese such as blue cheese) Municipal legislation - Take care of licensing, garbage control, sewage disposal, building standard and zoning Provincial legislation - Take care of condition and safety under which food in held, prepared and server to the public Responsibilities of food premise owners and operators - Keep the food safe such as cleaning, wearing cleaning outer garments and safe environment Safe methods to thawing foods - In the refrigerator at 4°C (it takes 10h/kg), in a sink with cold running water, as part of a continuous cooking process or in the microwave.Safe temperature for fish - 70°C for at least 15 seconds Safe temperature for food mixtures with poultry, meat, eggs, etc - 74 °C for at least 15 seconds Safe temperature for ground meat - 71°C for at least 15 seconds Safe temperature for Pork - 71°C for at least 15 seconds