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BUNDLE::::::FOOD HANDLERS(ALL STATES)EXAMS
BUNDLE::::::FOOD HANDLERS(ALL STATES)EXAMS
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
Which bacteria is associated wit...
Preview 2 out of 14 pages
Add to cartA serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
Which bacteria is associated wit...
Potentially Hazardous foods 
any food that supports the rapid growth of microorganisms 
 
 
 
Three thermometers used for measuring food temperature 
Bi-metallic stem (0-220), thermocouple, thermistor(digital) 
 
 
 
Raw Shell Eggs Temperature 
45 F 
 
 
 
Smoked Fish Temperature 
38 F or below beca...
Preview 2 out of 5 pages
Add to cartPotentially Hazardous foods 
any food that supports the rapid growth of microorganisms 
 
 
 
Three thermometers used for measuring food temperature 
Bi-metallic stem (0-220), thermocouple, thermistor(digital) 
 
 
 
Raw Shell Eggs Temperature 
45 F 
 
 
 
Smoked Fish Temperature 
38 F or below beca...
What are three hazards people can get sick from? 
-physical 
-biological 
-chemical 
 
 
 
What are foodborne illnesses? 
Sicknesses caused from not washing your hands or not cooking to the proper temperature. 
 
 
 
What are potentially hazardous foods? 
Foods that are more likely than others to su...
Preview 2 out of 5 pages
Add to cartWhat are three hazards people can get sick from? 
-physical 
-biological 
-chemical 
 
 
 
What are foodborne illnesses? 
Sicknesses caused from not washing your hands or not cooking to the proper temperature. 
 
 
 
What are potentially hazardous foods? 
Foods that are more likely than others to su...
An outbreak of Salmonella is commonly associated with ______. 
Undercooked poultry 
 
 
 
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, ...
Preview 2 out of 9 pages
Add to cartAn outbreak of Salmonella is commonly associated with ______. 
Undercooked poultry 
 
 
 
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, ...
How long can foods safely remain in the Danger Zone during preparation? 
4 hours 
 
 
 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? 
Reheat to 165F or hotter within 2 hours 
 
 
 
A h...
Preview 2 out of 8 pages
Add to cartHow long can foods safely remain in the Danger Zone during preparation? 
4 hours 
 
 
 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? 
Reheat to 165F or hotter within 2 hours 
 
 
 
A h...
FOOD SAFETY 
 
Why is food safety so important 
according to the centers for disease control (CDC) about one out of 6 people get sick each year from contaminated foods and beverages 
 
 
 
FOOD SAFETY 
 
Food service establishements work hard to 
- Prevent food borne illnesses and as a result the CD...
Preview 3 out of 17 pages
Add to cartFOOD SAFETY 
 
Why is food safety so important 
according to the centers for disease control (CDC) about one out of 6 people get sick each year from contaminated foods and beverages 
 
 
 
FOOD SAFETY 
 
Food service establishements work hard to 
- Prevent food borne illnesses and as a result the CD...
Statistics of food related illnesses 
48,000,000 people become ill 
128,000 hospitalized 
3000 or more die 
 
 
 
What are the 3 food hazards? 
Physical, chemical, biological 
 
 
 
name the Big 5 
bacteria: 
Shigella, E. coli, Salmonella 
 
viruses: Hepatitis A, Norovirus 
 
 
 
Name some "potenti...
Preview 1 out of 3 pages
Add to cartStatistics of food related illnesses 
48,000,000 people become ill 
128,000 hospitalized 
3000 or more die 
 
 
 
What are the 3 food hazards? 
Physical, chemical, biological 
 
 
 
name the Big 5 
bacteria: 
Shigella, E. coli, Salmonella 
 
viruses: Hepatitis A, Norovirus 
 
 
 
Name some "potenti...
According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? 
Over 76 million people 
 
 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? 
Over ...
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Add to cartAccording to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? 
Over 76 million people 
 
 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? 
Over ...
Foodborne Illness 
Illness carried or transmitted to people by food. 
 
 
 
Foodborne Illness Outbreak 
An incident in which two or more people experience the same illness after eating the same food. 
 
 
 
Warranty of Sale 
Rules stating how food must be handled in an establishment. 
 
 
 
Reasonab...
Preview 2 out of 13 pages
Add to cartFoodborne Illness 
Illness carried or transmitted to people by food. 
 
 
 
Foodborne Illness Outbreak 
An incident in which two or more people experience the same illness after eating the same food. 
 
 
 
Warranty of Sale 
Rules stating how food must be handled in an establishment. 
 
 
 
Reasonab...
Food 
A raw, cooked, or processed edible substance, ice, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum. 
 
 
 
In the United States, the Centers for Disease Control estimates that about ___million Americans per year become ill f...
Preview 1 out of 4 pages
Add to cartFood 
A raw, cooked, or processed edible substance, ice, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum. 
 
 
 
In the United States, the Centers for Disease Control estimates that about ___million Americans per year become ill f...
A food handler was assigned to clean the slicer that was to too difficult to move the slicer was unplugged then the removable parts were taking off the slicer and clean and sanitized in a three-compartment sink. food bits on the slicer were removed after the machine was wiped down the detergent and ...
Preview 2 out of 10 pages
Add to cartA food handler was assigned to clean the slicer that was to too difficult to move the slicer was unplugged then the removable parts were taking off the slicer and clean and sanitized in a three-compartment sink. food bits on the slicer were removed after the machine was wiped down the detergent and ...
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