Food Handlers License Test update with complete solution

FIFO - ANSWER-First In First Out- used to implement date products All Food must be stored at least - ANSWER-6 inches off the floor To Prevent Cross Contamination - ANSWER-raw food must be placed under cooked food Food for storage must be covered and stored in - ANSWER-Vermin-proof containers The Three Main Food Hazards - ANSWER-physical, chemical, biological Physical Hazards - ANSWER-glass fragments, metal etc. Chemical Hazards - ANSWER-pesticide, cleaning agents, prescription medicine Biological Hazards - ANSWER-bacteria, viruses, parasites and fungi Pathogenic bacteria - ANSWER-no change in appearance, taste or smell 4 phases of bacteria growth - ANSWER-Lag, Log, Stationary and Death the most rapid growth of bacteria - ANSWER-Log phase 6 factors that affect growth of bacteria - ANSWER-Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM) Viruses - ANSWER-cannot reproduce in food, rather they use food to get inside the body Hepatitis A and norovirus - ANSWER-2 viruses that typically contaminate our food supply through fecal contaminated waters or food Trichinella Spiralis - ANSWER-food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes Anisaki Simplex - ANSWER-food-borne parasite found in marine fish Salmonella Enteritidis - ANSWER-associated with raw poultry and raw shell eggs How to avoid Clostridium Perfringes - ANSWER-rapid cooling, rapid heating, and avoid preparing foods Staphylococcal - ANSWER-food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food. How to avoid E-Coli - ANSWER-cook hamburgers and ground meats at 158F Clostridium Botulinum - ANSWER-caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment Ciguatera Intoxication - ANSWER-occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish Scombroid Poisoning - ANSWER-occurs from eating certain fish with high levels of histamines due to time and temperature abuse 3 methods for defrosting frozen foods - ANSWER-refrigerate them, place under cold water, or microwave oven Poultry, stuffed meat and stuffing Temperature - ANSWER-165 F Eggs, Fish, Shellfish, Lamb, and other meats Temperature - ANSWER-140 F All hot foods stored in hot-holding unit must be held at - ANSWER-140 F