Southern Nevada Food Handlers Safety Card with Complete Solutions

Southern Nevada Food Handlers Safety Card with Complete Solutions Southern Nevada Food Handlers Safety Card with Complete Solutions Southern Nevada Food Handlers Safety Card with Complete Solutions Southern Nevada Food Handlers Safety Card with Complete Solutions How do you prevent foodborne illness? - ANSWER-Control of the five risk factors What are the five risk factors of foodborne illness? - ANSWER-Poor personal hygiene, Food from unsafe sources, Improper cooking temperatures/methods, Improper holding, time, and temperature, and Food contamination What are the three types of food hazards? - ANSWER-biological, chemical, physical What is "poor personal hygiene"? - ANSWER-Improper hand washing, Bare hand contact with ready-to-eat (RTE) foods, Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is "food from unsafe sources"? - ANSWER-Food from an unapproved source and/or prepared in unpermitted locations, Receiving adulterated food What is "improper cooking temperatures/methods"? - ANSWER-Cooking, Reheating, Freezing (kill step to eliminate parasites in fish) What is "improper holding, time and temperature"? - ANSWER-Improper hot and cold holding of TCS foods, Improper use of time as a control, Improper cooling of TCS foods What is "food contamination"? - ANSWER-Use of contaminated/improperly constructed equipment, Poor employee practices ,Improper food storage/preparation, Exposure to