Food Handler Card Questions and Answers Already Passed

Food Handler Card Questions and Answers Already Passed What makes people sick from food Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, viruses- spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness Major food allergies milk, eggs, fish, crustacean/ shellfish, soybeans, tree nuts, wheat, peanuts 4 Rs refer, review, remember, respond ( if a guest has an allergic reaction call 911 and notify management immediately Washing hands hand washing is the most important practice. wash for at least 20 sec 1. wet hands with warm water 2. apply soap 3. rub hands. fingernails, forearms 10-15 sec 4. rinse 5-10 sec 5. dry hands with paper towel 6. turn off faucet with paper towel Ready to eat foods Can not touch with bare hands *Food that does not need anymore washing or cooking ex: fruit, salads, package foods Not substitutes for hand washing gloves, hand sanitizer Do not work if you have: Big Five Illnesses 1. Hepatitis A virus 2. Salmonella 3. Shigella 4. Escherichia coli 5. Norovirus Stay home if you theses symptoms 1. vomiting 2. fever 3. diarrhea 4. jaundice 5. sore throat Danger zone 41-135 degrees temperature can be used to control the rapid growth of harmful bacteria cold holding if the food temperature is maintained below 41 degrees then it must be discarded after 7 days hot holding hot foods must be held at 135 degrees thawing foods *do not thaw at room temp or in warm water acceptable thawing: