Premier Food Safety California Food Handler Card Training Already Passed

Premier Food Safety California Food Handler Card Training Already Passed Biological Hazards? Pathogens: Viruses, parasites, fungi, poisons, and bacteria (i.e. Staphylococcus aureus). how many people get sick a year from improper food handeling more than 75 mill you can see when people have a bad immune system false bactiria doubles how often every 20 minutes Chemical Hazards? Food service chemicals that are use incorrectly: Cleaners, sanitizers, polishes, toxic metals, etc... Physical Hazards? Foreign Objects (e.i. Hair, dirt, bandages, broken glass, etc) Potential hazards to food safety are divided into three categories. Biological, Chemical, Physical. Potential Hazards Pathogens, Chemicals, or Objects is it a state requirement to wear gloves for food preparation? no but hands need to cleaned in the proper way if i am sick can i still work? depends. if vomiting, dirrahea, jondance, yes they need to be sent home. fifo first in first out, which ever comes in first is used first and that is how you should store it all the following are examples of dry goods except -fresh or frozen ground beef -cereal -dry pasta -soup crackers fresh or frozen ground beef can i put hot food directly into the refrigerator or freezer? no, the hot food needs to cool down to proper temperatures before storing what is one piece of equipment every food establishment needs, to ensure that food is cooked safely? bi-metallic stemmed thermometer when should thermometers be calibrated? when taking measurements between extreme temperature ranges there are specific methods to measuring the temp readings of packaged and unpackaged food true all the following are improper methods or serving food except -holding plates from the bottom -holding plates from the sides with thumbs on the plate surface -holding cups from the top of the glass -eating food while serving holding plates from the bottom