Food Handlers Questions and Answers Already Passed

Food Handlers Questions and Answers Already Passed Foodborne illness results in ______________ hospitalizations and ______________ deaths annually. 128,000; 3,000 Contaminated food often ______________, _______________, _______________, the same as any other food. Looks, tastes, smells The three hazards that cause foodborne illness are: _________________, ___________________, __________________. Biological, chemical, physical Highly Susceptible Populations include: __________________, __________________, and _________________. Younger than 5, older than 65, immune compromised The 8 most common Food Allergens are: Milk, soy, eggs, wheat, peanuts, nuts, fish, shellfish PIC stands for Person In Charge List 5 Biological Contaminants: Bacteria, Viruses, Live Parasites, Fungi, Molds List 5 possible sources of Chemical Contaminants: Cleaning and sanitizing chemicals; pesticides; personal care products; paints; certain types of metal when improperly used List 5 types of Physical Contaminants: Bones; fruit pits; dead bugs; artificial nails; bandages Food Handlers must not work with food when they are sick with the following symptoms: _________________, ____________________, ___________________, and ___________________ with __________________ ____________________. Diarrhea, vomiting, jaundice, fever, sore throat Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These include: Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin Producing E. Coli; Hepatitis A; Norovirus Good personal hygiene practices save lives! The most important hygiene practice is: Handwashing Proper Hand washing is a 6 Step Process. What are the 6 steps? Get hands wet; apply soap; scrub hands 10-15 sec; back of hands and between fingers; rinse hand; disposable towel or air dryer What are six important hygiene practices that all employees must follow? Arrive to work with clean appearance and in clean clothes; hair must be effectively restrained; long beards must be restrained; fingernails must be trimmed; gloves must be worn; over nail polish or artificial nails; no watches, rings, bracelets or other jewelry What is the one acceptable piece of jewelry that a food worker can wear under a glove when preparing food? Plain band style rings may be worn under a glove Ready-to-eat foods are foods served without additional washing or cooking to remove germs. List some examples of ready-to-eat foods: sliced fruits and vegetables; salads; sandwiches; baked goods; tortillas; ice in drinks or food Food handlers can prevent bare hand contact with ready-to-eat foods by using: Utensils; deli paper; single-use gloves The temperature range in which bacteria can grow rapidly is between ___________ ° F and ___________ ° F. We call that temperature range the Danger Zone. 41 F; 135 F Time and Temperature for Safety Foods (TCS) left out at room temperature for more than four hours, must be: __________________. Discarded he only way to be sure that you've cooked something to the right temperature is with a: _________________ _____________________. Probe, thermometer When you are working with food it's key to _________________ quickly in _______________ batches Work, Small Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix ___________________ with __________________. Cold foods, cooked foods Cold, cooked food that needs to be reheated for hot holding must be heated to ________°F for 15 seconds within _______ hours, before being put onto the steam table to be held at _________°F. 165 F; 2; 135 F Unsafe thawing can let ______________ grow in the outer layers of the food, while the inside stays frozen. Bacteria The three types of thawing methods are In cold water; In refrigerator; as part of the cooking process; As part of the cooking process The three types of cooling methods are: Shallow pan; reducing the size; time and temperature Fill in the missing times and temperatures for proper cooking:Meat(Pork or Beef roast) 145 F, 3 min Fill in the missing times and temperatures for proper cooking:Raw eggs cooked for immediate service OR Fish 145 F, 15 sec Fill in the missing times and temperatures for proper cooking:Ground meats OR Flaked meats 155 F, 15 sec Fill in the missing times and temperatures for proper cooking:Poultry (Chicken, Turkey) OR Ground poultry 165 F, 15 sec Cross contamination is the spread of contaminants from one ________________ or ________________ to another. Food, surface Prevent cross-contamination by using one _______________ _______________ for fresh produce and a separate one for raw meat, poultry and seafood. Cutting board To minimize contamination from accidental drips or other contact, store meat with a _______________ cooking temperature (like chicken) below meat with a _______________ cooking temperature (like fish). Higher, lower Both of these steps are important to keeping kitchens clean and safe, but the differences are important; _______________ uses soap and water to remove dirt and food from surfaces, while ________________ uses chemical or heat to kill germs. Washing, sanitizing When cleaning and sanitizing dishware in a 3-compartment sink, you must first ______________, then _______________, and then _______________. Wash, rinse, sanitize Store soaps, sanitizers, cleaners, and pesticides separate from _______________ and ________________ areas. Food, food prep If you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperatures for sanitization, so _______________ gauges and _______________ levels must be monitored. Temperature, sanitizer Just like ________ drying is not acceptable for hand washing, it is also not used for dishwashing. Towel Pesticides are harmful substances that must only be handled by _________ __________, and only when food is carefully protected. Licensed, applicators ___________ is the most effective way of keeping your kitchen pest-free. Prevention Foods obtained from _________________ _________________ are never appropriate to serve to customers. Unsafe sources Time and Temperature for Safety (TCS) foods should be kept cold during their journey to your establishment and arrive at or below _________°F. 41 F Packaged and canned foods that are opened, rusty, or severely damaged are not in _______________ condition and _______________ be returned or thrown away. Good; must