SNHD FOOD HANDLER TEST| 66 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FACTORS 1. Poor Personal Hygiene • Improper hand washing • Bare hand contact with ready-to-eat (RTE) food • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 2.Food From Unsafe Sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food 3.Improper Cooking Temperatures/Methods • Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) 4.Improper Holding, Time and Temperature • Improper hot and cold holding of TCS foods • Improper use of time as a control • Improper cooling of TCS foods 5.Food Contamination • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals FOOD HAZARDS 1.Biological • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi 2.Chemical • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control 3. Physical • Foreign objects that can cause injury • Glass, metal, or bone What is the leading cause of food borne illness? Poor hand washing and poor personal hygiene True/ False Handwashing is a critical part of personal hygiene. True Does it matter where you wash your hands before work to prevent foodborn illness? Yes! wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can. How long should you wash your hands for? 15 seconds Wash hands with warm water with the min. of ______F) 100°F When should you wash your hands? -After touching your face, hair, or skin -After using the restroom -After handling raw animal products -After taking out the trash or cleaning -After handling ANYTHING dirty What is the best way to stop spreading germs? Hand washing Use a __________ __________to prevent contamination from germs that have the potential to cause foodborne illness physical barrier True or False Ready-to-eat foods cannot be handled with bare hands? True Ready-to-eat foods cannot be handled with bare hands. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. These germs cannot be fully removed by proper handwashing alone. Ready-to-eat foods include.... cooked food, raw fruits and vegetables, baked goods, snack foods, and ice. Tell your employer if you have been diagnosed with ..... Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus or if you have any of the following symptoms:VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, INFECTED CUTS JAUNDICE OR WOUNDS on hands and arms Diseases that can be transmitted by contaminated food are? Salmonella, Shigella E. coli O157:H7 Hepatitis A Norovirus If you have the following you should not work with food while sick... VOMITING DIARRHEA SORE THROAT WITH A FEVER JAUNDICE INFECTED CUTS OR WOUNDS on hands and arms Cold foods cold below ____°F Frozen foods should be frozen solid 41°F (TCS) Time and Temperature Control for Safety (PHF) potentially hazardous foods True/False You should always check food before you accept it from the supplier. True Dish washer machines must have water at ____°F 180 °F Surface temperature of food contact surfaces in a high temperature machine must reach at least ____°F 160°F These two items must be available to employees sanitizers with towels as well as hand wash stations True/False You are required to have your food handler card while working with food. True These 2 food types can be stored at 45 °F instead of 41 °F Eggs, shell fish like oysters mussels and claims Food must be stored on shelves at least __'' off the floor 6" TCS foods are ? are foods that have a specific shelf life and must be kept under refrigeration for safety (Food kept at room temperature are not considered TCS Foods ) What temperatures are in the danger zone? 41-135 Keep the temperature danger zone in mind when... foods Cooking Cooling Thawing Chilling Most common TCS include... Raw animal products -Beef, Pork, Fish, Sea Food and Poultry Dairy Products -Milk, Sour Cream, Ice Cream and some Cheeses Garlic in oil Some cut foods - Melons, Tomatoes and leafy greens Cooked rice, potatoes, beans, grains, vegetables True or False Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels. True These foods should be cooked at what degree? -Poultry: chicken, duck, turkey -Stuffed Foods 165 F These foods should be cooked at what degree? -Tenderized/injected and ground meats - Raw shell eggs for hot holding 155 F These foods should be cooked at what degree? -Whole muscle meat* -Fish and seafood -Raw shell eggs for immediate service 145 F These foods should be cooked at what degree? -Fruits, vegetables, and grains cooked for hot holding -Reheat of manufactured TCS foods within two hours -Hot holding 135 F Minimum cooking temperatures are held for ___ seconds. 15 seconds. A two-stage cooling process is required for hot TCS foods: 135°F to 70°F in two hours and 70°F to 41°F in next four hours (not to exceed six hours total). Best ways to cool foods: -place uncovered foods in shallow pan -using an ice water bath -using ice paddles -placing food container in blast chiller When reheating food; food must be reheated through danger zone within __ hrs. 2 hrs 41-165 F Best ways to reheat foods: -stove -oven -microwave True/ False Placing frozen foods in room temperature degrees is a safe way to thaw food. False it is unsafe because the outside of the food risks entering in the temperature danger zone while waiting on the inside to thaw best ways to thaw frozen foods -In refrigerator -submerged under cold running water -in microwave if cooking IMMEDIATELY -As part of the cooking process Cross-contamination occurs when: Cross contamination occurs when germs are moved from one food or surface to another. Avoid other cross contamination by: • Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and sanitizing equipment in between uses. • Separating dirty equipment from food or clean equipment. • Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task. • Not storing anything in ice that will be consumed. Foodborne illness has resulted from: • Adding contaminated ingredients to food. • Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized. • Allowing raw food to touch or drip on ready-to-eat food. • Hands that touch contaminated food then ready-to-eat food. Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every ___ hours. four hours What types of sanitizers are approved Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers. Follow manufacturer recommendations for proper concentration and contact time. Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or preparation. THREE-COMPARTMENT SINK — Always use a properly set up three compartment kitchen sink for proper manual ware washing and follow the five steps: pre-wash (scrape), wash, rinse, sanitize, and air dry. What are the 3 types of food hazards? biological , physical, chemical biological:(germs: bacteria and virus that can be on food that can make people sick). On meats or unwashed produce. Also can be spread by unwashed hands or dirty surfaces physical: any object that shouldn't be in the food. They can natural occurring such as bone or eggshells. Or they can be hair, Jewelry or parts of equipment, screws or pieces of glass. Chemical: are products you use in the kitchen which can splash or drip or somehow contaminate into food The first basin for prewashing and washing dishes with soapy water at least _____ F 110F 3 compartment sink wash, rinse, sanitize Wash- scrub with soapy water debris off dishes Rinse- rinse of soap and chemicals of dishes so sanitizing will be more effective Sanitize- if using quat will need to check instructions