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SNHD FOOD HANDLERS EXAMS PACKAGE DEAL|GUARANTEED SUCCESS
SNHD FOOD HANDLERS EXAMS PACKAGE DEAL|GUARANTEED SUCCESS
[Show more]SNHD FOOD HANDLERS EXAMS PACKAGE DEAL|GUARANTEED SUCCESS
[Show more]TCS 
Time Temperature Control for Safety 
 
 
 
PHF 
Potentially Hazardous Foods 
 
 
 
Hot Foods 
Above 135 Degrees F 
 
 
 
Cold Foods 
Below 41 Degrees F 
 
 
 
Danger Zone 
41F - 135F 
 
 
 
Eggs, Milk, and Live shellstock 
45 Degrees 
 
 
 
hot TCS foods:Poultry: chicken, duck, turkey 
A two-st...
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Add to cartTCS 
Time Temperature Control for Safety 
 
 
 
PHF 
Potentially Hazardous Foods 
 
 
 
Hot Foods 
Above 135 Degrees F 
 
 
 
Cold Foods 
Below 41 Degrees F 
 
 
 
Danger Zone 
41F - 135F 
 
 
 
Eggs, Milk, and Live shellstock 
45 Degrees 
 
 
 
hot TCS foods:Poultry: chicken, duck, turkey 
A two-st...
Reject food with the following characteristics: 
-Cans that are swollen, expanded or dented 
-Cardboard boxes with watermarks with evidence of thawing frozen food 
-Frozen foods with water crystals showing evidence of thawing and refreezing food 
-Any spoil food ( moldy cheese, bread or sour milk 
-...
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Add to cartReject food with the following characteristics: 
-Cans that are swollen, expanded or dented 
-Cardboard boxes with watermarks with evidence of thawing frozen food 
-Frozen foods with water crystals showing evidence of thawing and refreezing food 
-Any spoil food ( moldy cheese, bread or sour milk 
-...
What are the risk factors for foodborne illness? 
Poor personal hygiene 
Food from unsafe sources 
Imporper cooking and handling methods 
Improper holding, time, and temperature 
Food contamination 
 
 
 
What are the three types of food hazards? 
Biological 
Chemical 
Physical 
 
 
 
what is the mi...
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Add to cartWhat are the risk factors for foodborne illness? 
Poor personal hygiene 
Food from unsafe sources 
Imporper cooking and handling methods 
Improper holding, time, and temperature 
Food contamination 
 
 
 
What are the three types of food hazards? 
Biological 
Chemical 
Physical 
 
 
 
what is the mi...
Which of the following best indicates the presence of mice? 
Gnaw marks on food containers 
 
 
 
Which step in food preparation reduces the number of germs in food to a safe level? 
Cooking food to the proper temperature 
 
 
 
Food held at cold temperatures must be kept at this temperature or belo...
Preview 1 out of 3 pages
Add to cartWhich of the following best indicates the presence of mice? 
Gnaw marks on food containers 
 
 
 
Which step in food preparation reduces the number of germs in food to a safe level? 
Cooking food to the proper temperature 
 
 
 
Food held at cold temperatures must be kept at this temperature or belo...
5 steps to proper handwashing 
1. Wet hands 
2. Apply soap 
3. Rub vigorously for 15 seconds 
4. Rinse 
5. Dry 
 
 
 
When to wash hands (6): 
1. Entering the kitchen 
2. After touching face, hair, skin 
3. After using the restroom 
4. After handling raw animal products 
5. After taking out the tras...
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Add to cart5 steps to proper handwashing 
1. Wet hands 
2. Apply soap 
3. Rub vigorously for 15 seconds 
4. Rinse 
5. Dry 
 
 
 
When to wash hands (6): 
1. Entering the kitchen 
2. After touching face, hair, skin 
3. After using the restroom 
4. After handling raw animal products 
5. After taking out the tras...
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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 canno...
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Add to cartYou 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 canno...
what does Poor Personal Hygiene includes ? 
• Improper hand washing 
• Bare hand contact with ready-to-eat (RTE) foods 
• Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 
 
 
 
Food From Unsafe ...
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Add to cartwhat does Poor Personal Hygiene includes ? 
• Improper hand washing 
• Bare hand contact with ready-to-eat (RTE) foods 
• Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 
 
 
 
Food From Unsafe ...
foodborne illness 
foods containing harmful chemicals or germs causing people to get sick 
 
 
 
biological contamination hazards 
bacteria, viruses, parasites 
 
 
 
chemical contamination hazards 
pesticides, cleaning agents 
 
 
 
physical contamination hazards 
dirt, glass, hair, etc. 
 
 
 
foo...
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Add to cartfoodborne illness 
foods containing harmful chemicals or germs causing people to get sick 
 
 
 
biological contamination hazards 
bacteria, viruses, parasites 
 
 
 
chemical contamination hazards 
pesticides, cleaning agents 
 
 
 
physical contamination hazards 
dirt, glass, hair, etc. 
 
 
 
foo...
Approved Source/Supplier 
A grower, supplier, manufacturer, processor, or 
any person or business providing food for sale 
or consumption that is acceptable to the health 
authority, based on a determination of conformity 
with principles, practices, and generally recognized standards that protect p...
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Add to cartApproved Source/Supplier 
A grower, supplier, manufacturer, processor, or 
any person or business providing food for sale 
or consumption that is acceptable to the health 
authority, based on a determination of conformity 
with principles, practices, and generally recognized standards that protect p...
Who must receive training? 
Food Handlers 
 
 
 
No person shall be engaged in food handling unless ... 
1. A valid food handler training card 
2. Working in an establishment under the supervision of a certified Food Safety Manager and has taken and passed an in-house exam approved by the County of ...
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Add to cartWho must receive training? 
Food Handlers 
 
 
 
No person shall be engaged in food handling unless ... 
1. A valid food handler training card 
2. Working in an establishment under the supervision of a certified Food Safety Manager and has taken and passed an in-house exam approved by the County of ...
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...
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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...
When the refrigerator stops working, what should you do? 
Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. 
 
 
 
When the refrigerator stops working, what should you do? 
Check the food temperatu...
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Add to cartWhen the refrigerator stops working, what should you do? 
Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. 
 
 
 
When the refrigerator stops working, what should you do? 
Check the food temperatu...
Which of the following statements is true? After touching raw ground beef, it is important to: 
A.) Wipe your hands on a sanitizer wipe cloth 
B.) Use hand sanitizer 
C.) Wash your hands 
D.) Dip your hands in a bucket of sanitizer 
C.) Wash your hands 
 
 
 
When must you double hand wash? 
A.) Aft...
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Add to cartWhich of the following statements is true? After touching raw ground beef, it is important to: 
A.) Wipe your hands on a sanitizer wipe cloth 
B.) Use hand sanitizer 
C.) Wash your hands 
D.) Dip your hands in a bucket of sanitizer 
C.) Wash your hands 
 
 
 
When must you double hand wash? 
A.) Aft...
Which of the following best indicates the presence of mice? 
Gnaw marks on food containers 
 
 
 
Which step in food preparation reduces the number of germs in food to a safe level? 
Cooking food to the proper temperature 
 
 
 
Food held at cold temperatures must be kept at this temperature or belo...
Preview 1 out of 3 pages
Add to cartWhich of the following best indicates the presence of mice? 
Gnaw marks on food containers 
 
 
 
Which step in food preparation reduces the number of germs in food to a safe level? 
Cooking food to the proper temperature 
 
 
 
Food held at cold temperatures must be kept at this temperature or belo...
food borne illness risks 
poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination 
 
 
 
Food Hazards: Physical 
bone, metal, or glass 
 
 
 
Food Hazards: Chemical 
sanitizers, cleaning agents, or pest control 
 
 
 
Food Hazard...
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Add to cartfood borne illness risks 
poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination 
 
 
 
Food Hazards: Physical 
bone, metal, or glass 
 
 
 
Food Hazards: Chemical 
sanitizers, cleaning agents, or pest control 
 
 
 
Food Hazard...
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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...
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Add to cartWhat 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...
Hot food required for service the next day should: 
be cooled rapidly then refrigerated 
 
 
 
Hot food should be held at ___ during service 
a minimum of 135°F 
 
 
 
How often should a food handler change their gloves? 
once they become dirty 
 
 
 
Which food may be re-served to customers? 
A. u...
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Add to cartHot food required for service the next day should: 
be cooled rapidly then refrigerated 
 
 
 
Hot food should be held at ___ during service 
a minimum of 135°F 
 
 
 
How often should a food handler change their gloves? 
once they become dirty 
 
 
 
Which food may be re-served to customers? 
A. u...
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...
A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? 
A) Restrict until Regulatory approval is obtained 
B) Exclude until Regulatory approbal is obtained 
C) Allow the worker to resume her normal duties 
D) Require her to wear s...
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Add to cartA Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? 
A) Restrict until Regulatory approval is obtained 
B) Exclude until Regulatory approbal is obtained 
C) Allow the worker to resume her normal duties 
D) Require her to wear s...
FOODBORNE ILNESS RISK FACTORS 
1.Poor Personal Hygiene 
 
•Improper hand washing 
• Bare hand contact with ready-to-eat (RTE) foods 
• Food handlers working while ill with the following 
symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 
 
 
 
FOO...
Preview 2 out of 9 pages
Add to cartFOODBORNE ILNESS RISK FACTORS 
1.Poor Personal Hygiene 
 
•Improper hand washing 
• Bare hand contact with ready-to-eat (RTE) foods 
• Food handlers working while ill with the following 
symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 
 
 
 
FOO...
Select which of the following statements are true about foodborne illness 
-foodborn illness sends 128,000 people to the hospital each year 
 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
 
-foodborne illnesses account for 3,000 deaths annually. 
 
 
 
Select the foo...
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Add to cartSelect which of the following statements are true about foodborne illness 
-foodborn illness sends 128,000 people to the hospital each year 
 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
 
-foodborne illnesses account for 3,000 deaths annually. 
 
 
 
Select the foo...
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