e Food Handlers 2022/2023 RATED A+

e Food Handlers 2022/2023 RATED A+When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. Who is responsible for making sure that food is prepared and served safely? the Manager (the PIC) 00:00 01:16 What is the proper way to use a thermometer? Stick it in the food deeply in the center and measure in several places. After using a meat slicer, what should you do? Wash, rinse and sanitize it. What is the best thing you can do as a worker to prevent sickness from spreading? work with food but wash hands often and wear gloves Who is the PIC? The person in charge who is responsible for knowing all food code rules. They are a role model for all employees. Knows the operations of the establishment. What are potentially hazardous foods? moist, nutrient rich foods that support the rapid growth of bactieria What are the mistakes that cause food borne illness? 1. Inadequate hand washing 2. Employees working while ill 3. Cross Contamination 4. Inadequate final cooking temperature 5. Inadequate temperature control Food borne illness will happen within a few hours or a few weeks Food borne Infections Caused by germs that grow on foods or inside our body; bacteria, viruses, parasites. *happens within minutes to weeks YOPI Young Older than 65 Pregnant Immune Comprimised What are dangerous foods for YOPIs uncooked meat, sprouts, eggs, unpasteurized milk and juice, milk and dairy products, raw oysters 00:02 01:16 When going into the bathroom, you should take off your apron What are contaminants Organisms known to cause illness, bacteria or viruses (chemical or physical) What are physical hazards? Give examples Hard or soft objects jewelry, broken glass, used band aid, hair, staple, fingernail What are chemical hazards? Contamination from a poisonous substance Examples of chemical hazards cleaning supplies, soap, pesticide, drink metals Containers? DO NOT use containers in a different way than intended. Don't store food in a galvanized can. They must be correctly labeled Where are chemicals to be stored? Away from utensils and food, food prep areas Store below food prep/ sink Biological Hazards want to keep foods safe from parasites cook beef, pork and fish serve approved sources of food/ water bacteria can grow in food if not clean viruses can't be destroyed by freezing Bacteria can grow if not careful about time, temperature, and cleanliness How to handle ready to eat foods MUST use gloves and utensils Ready to eat foods are foods that will not receive additional cooking Potentially hazardous foods can grow rapidly in the danger zone Cross contamination Occurs when infections get in food To prevent cross contamination Wash your hands, wash and sanitize all food contact surfaces, prepare raw meat away from other foods, use a separate cutting board and knife for raw meat, store raw meat separately and BELOW other foods, store meat with a higher cooking temp below a meat with a lower cooking temperature How to store meat Store raw meat separately and BELOW OTHER FOODS! Meat with a higher cooking temperature goes below a meat with a lower cooking temperature Cleaning uses Soap and water to remove dirt and germs Sanitizing uses Chemicals or heat to kill or reduce germs or clean surfaces where food touches. -----sanitizing does not make food safe How to wash dishes by hand Clean and sanitize the sink, scrape leftover food into the garbage, in the first sink hot soapy water and you must have detergent, in the second sink rinse in clean hot water, in the third sink rinse in the sanitizer then you air dry for about 30 minutes Danger zone 41 degrees-135 degrees the range of temperature where bacteria can grow very fast Potentially hazardous foods can be left at room temperature for how long? No more than 2 hours What are the two types of thermometers Metal stem dial and digital Metal stem thermometer Takes temp in several places, may not tough bone, read after 20 seconds Digital thermometer Easy to read, ideal for thinner foods How do you calibrate a thermometer Fill a container with ice water and allow to stand for a minute or two. Insert stem at least 2 inches into the water...check the reading after 1-2 min. If does not read 32 degrees turn the dial to read 32 degrees. Thermometers must be clean sanitary and accurate Cooking does not Kill all bacteria What temperature must foods be kept at 135 degrees or higher Steam tables must Be 135 degrees or hotter before food may be placed there Tips to keep hot foods hot Cover pan, stir food to distribute heat, never mix cooked foods with cold foods For cooking Cook foods to the correct temperature In the microwave Foods must be covered and stirred and allowed to stand for at least two minutes (165 degrees or hotter) Temp poultry cooked to 165 degrees Temp Ham cooked to Fresh-160 Reheat-140 Ground meat temp Chicken/pork: 165 Beef/pork/veal/ham: 160 Fresh beef, veal or lamb temp Well done-170 Medium-160 Rare-145 Fresh pork temp Well done-170 Medium-160 Eggs Until white and yolk are firm Egg dishes temp 160 degrees Leftover casseroles and foods temp 165 Cold foods Put in the refrigerator, must be 40 degrees or colder What are the 3 ways to safely thaw food In the refrigerator- the safest or in the microwave as part of the cooking process or in the sink with cold running water Store food using the ladder method Ready to eat foods Fish shellfish Steak pork and Veal Ground meats Poultry If cross contamination occurs Mark and set aside and tell PIC Food allergies Milk dairy wheat soy and soy products peanuts and other nuts If someone is experiencing an allergic reaction Notify the PIC immediately Must serve Approved sources or food and water Meat poultry and dairy must Be approved by the USDA Shellfish like clams oysters and mussels Must have a tag attached to the container and it must be kept for 90 days Food allergy symptoms Tingling sensation, hives, swelling of mouth and throat, difficulty breathing, loss of consciousness Pests do not belong in food prep Pesticides are a last resort, keep doors closed, cover trash cans, keep holes filled/covered Health hazards Fire flood sewage food borne illness outbreak chemical contamination no hot water or electricity What is the manager's number one food safety responsibility is to Report to the manager when sick What is the precautions for beverages Below foods and in a cup with a tight lid and straw How to wash dishes by hand ...