Coconino County Food Handlers Card | Questions with 100% Correct Answers | Verified | Latest Update 2024

Coconino County Food Handlers Card | Questions with 100% Correct Answers | Verified | Latest Update 2024 Is cooked rice a potentially hazardous food? - ✔✔Yes What groups are considered at risk? - ✔✔preschool, already ill, elderly, pregnant women is a food -borne disease potentially life threatening - ✔✔Yes how can botulism poisoning be prevented - ✔✔*. Do not use home -canned foods. . Proper cooling of potentially hazardous food, such as baked potatoes. . Not consuming food from damaged or bulging hermetically sealed cans Not consuming food from damaged or bulging hermetically sealed cans or packages. Food operators cannot serve "home" canned or hermetically packaged food to guests because home processing is inconsistent and may fail to destroy all botulism spores, therefor e increasing the risk of botulism poisoning. Hermetically processed food for guests must be from an approved commercial source, and in good physical condition. Canned or packaged low acid food, such as vegetables and meats, should be boiled prior to consum ption as an extra precaution in case a container has physical damage that is invisible. Other actions that may be taken include immediate chilling (not allowing the food to sit at "room" temperature) of baked potatoes and other cooked vegetables to 45°F within 4 hours to prevent bacteria like botulism from gr What is the primary source of E. coli 0157:H7, and how can this disease -causing organism be destroyed? - ✔✔*Cattle are the primary carriers of this pathogen, therefore, ground beef has been the primary source. This bacteria may be destroyed by cooking hamburger meat to 155 degrees Fahrenheit throughout for 15 seconds occurs primarily from ingestion of undercooked beef patties, unpasteurized milk, unpasteurized apple cider, contaminated alfalfa sprouts and person -to-person transmission. Cases have also been reported from contaminated drinking water sources and from swim ming in a contaminated lake. -Cook all ground meat throughout to 155°F or greater for 15 seconds. -Care must also be taken to prevent cross -contamination during preparation, storage and transportation. -Use only pasteurized dairy products and pasteurized juices. -Wash alfalfa sprouts thoroughly to remove debris and microbes. What is the primary source of Staphylococcal food poisoning, and how can this disease be prevented? - ✔✔*Primary source is humans and prevention includes proper hand washing and proper cooling of potentially hazardous foods. It is this heat -stable toxin that causes the symptoms of the illness. The heat stable toxin, once produced in food, cannot be destroyed by reheating or cooking. -Foods on which this organism commonly grows include: sandwiches, lunchmeat, salami, cooked ham, salad dressings, pastries and custards. -Follow a strict hand -washing regime as described in the Food section of this course. Avoid bare hand contact with ready -to-eat foods, such as lunchmeat, salad dressings, custards and cream -filled pastries. Hold potentially hazardous food at proper cold temperatures of 45°F or less. Properly chill hot food to 45°F within 4 hours (However, the use of leftovers by backcountry operators is not recommended because of the increased risk of Staph Food Poisoning). Also, food servers with lesions on their hands, wrists, upper arms, or face need to be restricted and/or exclude How can the spread of Norovirus and Hepatitis A be prevented? - ✔✔*Proper hand washing -Properly treat raw water sources prior to consumption.