SNHD FOOD HANDLER

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kep...

Authority a peace officers right to influence others that is granted by law canons General statements of the standards of professional conduct expected of peace officers commitment an outward manifestation of an internal agreement/willingness to embrace the leadership values and agency goals compliance acceptance of a person's authority. It yields to an outward change in behavior, without an accompanying alteration of attitude disciplinary rules rules establishe...

A carrier is someone who transmits a pathogen to others without ever getting sick themselves. What symptom indicates a possible risk of contamination if the person is working around food? Sore throat with fever What is the minimum length of time that hands and arms should be scrubbed while handwashing? 10-15 seconds What is the final step in the handwashing process? Drying hands and arms using a single-use paper towel or hand dryer What must food handlers do befor...

Critical Violations must be corrected within two weeks false Who does the food managers certificate belong to? the one who completed the test Where must the food managers certificate be posted? visible to all patrons What is the purpose of the Food Managers Course? to help the operator improve sanitary practices A restaurant can deny access to an inspector if it is during a busy dinner period. False Only one shift at the food establishment must be covered ...

What are TCS foods? Temperature Control for Safety. Meat, poultry, dairy, seafood, sprouts, cut melons, cut tomatoes, soy products What are the biological hazards associated with foodborne illness Bacteria, viruses, parasites, and fungi What are examples of chemical hazards Pesticides, cleaning chemicals, toxic metals What are examples of physical hazards? Hair, dirt, metal shavings, bandages, bones, false nails. Anything you can see that does not belong in the food ...

Two-stage Cooling Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours). Methods for Cooling Food - Ice water bath - Ice Paddle - Blast Chiller or Tumbler Chiller - Adding ice or cold water as an ingredient Ice Water Bath Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water. Ice Pa...

The preservation technique that attempts to remove moisture is: Dehydration Before you prepare a new raw animal food on a cutting board, you must clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to visit and inspect the wareh...

10-1 Reception poor 10-2 Reception good 10-4 Copy 10-5 Relay message 10-6 Busy 10-7 Out of service 10-8 In service 10-9 Repeat message 10-10 Out of service, subject to call 10-14 Prisoner escort 10-15 Prisoner in custody 10-17 Paperwork 10-19 Return to station 10-20 Location 10-21 Telephon 10-22 Cancel 10-23 Stand-by 10-28 Registration/records check 10-2...

Cold holding keeping cold food at 41 degrees Fahrenheit or lower until serving When to change gloves -As soon as they become dirty or torn -Before beginning a different task -After an interruption, such as taking a phone call -After handling raw meat, seafood, or poultry and before handling ready-to-eat food The amount of time you can work on a task continuously before it is time to wash hands, changing gloves and sanitizing area 4 hours At what temperature do you hold...

Food hazards Items or substances in food that can cause food to become dangerous 1. Physical 2. Chemical 3. Biological Foodborne illness A disease carried to people through food -In US causes: 48,000,000 sicknesses & 3,000 deaths Outbreak A foodbourne illness that infects 2 or more people Pathogen "Germs" Ready to eat food Food that can be eaten as it is, without any further prep -be especially careful with contamination because any pathogen will not be ki...

PERSONAL HYGINE - What is the correct order of steps for handwashing? Wet hands in warm watter, apply soap, scrub hands, rinse, use a paper towel (note test has air dry) PERSONAL HYGINE - When are food workers required to change gloves? When the gloves are torn CLEANING & SANITIZING - A food worker inspects the floor for signs of a pest infestation. What sign is most likely to indicate a pest infestation? Small, pepper-like droppings ILLNESS & HIGHLY SUSCEPTIBLE POPULATIO...