Food Handler Card Questions and Answers correct

Food Handler Card Questions and Answers correct 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: 1. refrigerator 2. under cold running water 3. microwave Food poultry, ground meats, eggs not consumed right away, non-ground meats, seafood, eggs consumed right away Poultry- 165. chicken, turkey, stuffed meat Ground meats- 155. hamburger, meatloaf Eggs not- 155. custard, scrambled Non- ground meat- 145. steak, roast Seafood-145. fish, shrimp eggs right away- 145. eggs over easy, scrambled microwave temp must be cooked to 165 calibrated stem thermometer cooling foods not left at room temp once below 135 put on ice or refrigerator Cooling down foods fast 1. split food put in refrigerator 2. meat cut up uncovered in refrigerator 3. soups, beans in ice bath 4. ice wand in hot food. combine ice bath for greater cooling 5. cold salad first cool hot ingred in fridge reheating food *reheat food do it quickly (within one hour) to 165 thermometers read 32 clean and sanitize between foods do not place dirty ther in food causes bacteria importance of time 4 hr longest want to hold potentially hazardous food in temp danger zone *4 hr additive FIFO First in First out food approved sources meat, dairy, poultry, must come from places inspected by USDA *Shellfish tags must be kept on file for 90 days after product is sold or consumed food left at table can not serve after been of guest table: chips, rolls, opened package, leftovers cross contamination bacteria or viruses transferred from place to place Ways to avoid : 1. separate meats from others and put at bottom shelf to avoid juice dripping 2. store eggs in original cartoon 3. wash hands and surfaces 4. use clean cutting board 5. marinate food in refrigerator 6. use clean plate 7. refrigerate leftovers before 2 hr *never store meat,poultry, eggs, above readt to eat food sanitizing chlorine sanitizing solution should be between 50 to 100 parts per million change every 2 to 3 hr manual dishwashing steps scrape, wash, rinse, sanitize, air dry