Oregon Food Handlers questions and answers rated A+

Oregon Food Handlers questions and answers rated A+Food Handlers should call in sick when ill with diarrhea, vomiting, jaundice, fever with sore throat Double hand washing means Lather hands with soap and water for 20 seconds and scrub, rinse, repeat, dry. Double hand washing must be done After using the toilet and when entering the work area. After blowing nose, sneezing, coughing, touching eyes, nose or mouth. Before starting work. Anytime hands come in contact with body fluids. After using tobacco. After eating or drinking. Smoking, eating and Tobacco are prohibited In food preparation areas including food and storage areas. How many hours after diarrhea and vomiting symptoms can you come back to work? 24 Correct technique for hand washing Use running warm water and soap. Scrub hands and rinse for 20 seconds. Dry hands Food handlers must wash their hands Before starting work. After using the toilet and again when entering the work area. After handling raw food and raw animal products. After handling dirty dishes. After handling the garbage. After cleaning or using chemicals. After blowing noes, sneezing, coughing, touching eyes, nose or mouth. After using tobacco products. After eating or drinking. Before putting on gloves. Five major mistakes that often cause food borne illnesses Inadequate hand washing. Working while I'll. Cross contamination. Inadequate cooking temperatures Inadequate temperature control (foods in danger zone) Food borne illnesses are caused by Organisms(germs), chemicals, or toxins Food danger zone Between 41 degrees F and 135 degrees F Length of time food can not be made safe after being in the danger zone 4 or more hours Methods to prevent cross contamination Store raw meats below and completely separate from ready to eat food in refrig. Store chemicals, cleansers and pesticides completely separate from food, utensils and single serve items. Properly label chemicals, cleansers, and pesticides. Drinking water while working is ok if In a closed beverage cup with a lid and straw. Potentially hazardous foods for food Borne illness are Meat, fish, milk, poultry, re-fried beans, cooked rice, baked potatoes, and cooked vegetables. Utensils, surfaces, and equipment must be Washed, rinsed and sanitized between uses Safe cooking temp of poultry 165 for 15 sec. Safe cooking temp of stuffer or stuffed meats 165 for 15 sec Safe cooking temp of ground or flaked meats 155 for 15 sec Pork, beef steaks, veal 145 for 15 sec Beef or pork roasts 145 for 3 min Fish 145 for 15 sec She'll eggs 145 for 15 sec Foods cooked in microwave 165 let stand 2 minutes Every refrigerator should be operating at 41 degrees or less If the refrigerator thermometer reads over 41 degrees then Food in the refrigerator should be checked. Cooling hot food as fast as possible. Large meat Cut in smaller portions and put in refrigerator uncovered. Cooling soft thick food Use sheet pan to spread thin. Stir as cool then transfer to larger storage. Cooling food must drop to 135 to 70 degrees in 2 hours then 70 to 41 in 4 hours Food must be marked Prep date, use by date, date it was opened. Food can be stored in a refrigerator for 7 days then discarded.