Food Handlers Permit Test Verified Answers

Food Handlers Permit Test Verified Answers Transferring of pathogens from one surface to another ️What is Cross Contamination? By cleaning and sanitizing ️How can you prevent Cross Contamination? Biological, Chemical, and Physical ️What are the three types of hazards that make food unsafe? Leaving food out too long in the danger zone ️What is Time-Temperature abuse? Touching hair/face, handling raw food, equipment, using restroom ️What are four situations where food handlers should wash their hands? A plain band ring ️What is the only jewelry food handlers can wear while working? Water and sanitizer ️When using a three compartment sink to wash dishes, what is the third compartment be filled with? Diarrhea, vomiting, jaundice and a sore throat with a fever. ️List four illness symptoms a sick employee must report to the manager/teacher. Human mucous from sneezing and coughing ️Where does Staphylococcus come from? Raw poultry and eggs ️Where does Salmonella come from? Ground beef ️Where does E. Coli come from? Improperly canned foods/Bulging Cans ️Where does Botulism come from? 41 - 135 degrees Fahrenheit ️What is the temperature Danger Zone? 155 degrees ️What temperature should ground meats reach? 165 degrees ️What temperature should poultry and reheated foods reach? 145 degrees ️What temperature should seafood, beef, veal, lamb and pork reach? Internally, thickest part ️Where should the temperature of foods always be checked? List the four ways to safely thaw frozen foods? ️1) Microwave 2) In sink 3) As part of the cooking process 4) In refrigerator for 2 - 3 days When one food allergen comes in contact with another food. ️What is cross - contact? Milk, soy, eggs, fish, shellfish, tree nuts, peanuts, and wheat ️List the big eight food allergens. Microbes that cause illness (GERMS) ️What are pathogens? 41 degrees or less ️What temperature should the refrigerator be? Temperature Control Safety ️What does TCS stand for? Four hours ️How long can foods be left out for before being thrown out? Dairy, Meat/Fish, Eggs, Shellfish, Cooked starches, and fresh fruit/veggies. ️What six foods are most at risk for time and temperature abuse (TCS)? Wet, apply soap, rinse, dry ️What is the proper order for handwashing? 10-15 seconds ️Time hands should be scrubbed with soap. After washing hands ️When should hand antiseptic be used? Handwashing only ️Handwashing sinks should be used for: After handling raw meats, when changing tasks, torn, dirty ️When do you change gloves?