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eFood Handlers: Questions & Answers
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eFood Handlers: Questions & Answers
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eFood Handlers: Questions & AnswersWhen 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.
Who is responsible for making sure that food is prepared and served safely?
✔️the Manager (the PIC)
What is the proper way to use a thermometer? ✔️Stick it in the food deeply
in the center and measure in several places.
After using a meat slicer, what should you do? ✔️Wash, rinse and sanitize it.
What is the best thing you can do as a worker to prevent sickness from
spreading? ✔️work with food but wash hands often and wear gloves
Who is the PIC? ✔️The person in charge who is responsible for knowing all
food code rules. They are a role model for all employees. Knows the
operations of the establishment.
What are potentially hazardous foods? ✔️moist, nutrient rich foods that
support the rapid growth of bactieria
What are the mistakes that cause food borne illness? ✔️1. Inadequate hand
washing
2. Employees working while ill
3. Cross Contamination
4. Inadequate final cooking temperature
5. Inadequate temperature control
Food borne illness will ✔️happen within a few hours or a few weeks
Food borne Infections ✔️Caused by germs that grow on foods or inside our
body; bacteria, viruses, parasites.
*happens within minutes to weeks
YOPI ✔️Young
, Older than 65
Pregnant
Immune Comprimised
What are dangerous foods for YOPIs ✔️uncooked meat, sprouts, eggs,
unpasteurized milk and juice, milk and dairy products, raw oysters
When going into the bathroom, you should ✔️take off your apron
What are contaminants ✔️Organisms known to cause illness, bacteria or
viruses (chemical or physical)
What are physical hazards?
Give examples ✔️Hard or soft objects
jewelry, broken glass, used band aid, hair, staple, fingernail
What are chemical hazards? ✔️Contamination from a poisonous substance
Examples of chemical hazards ✔️cleaning supplies, soap, pesticide, drink
metals
Containers? ✔️DO NOT use containers in a different way than intended.
Don't store food in a galvanized can.
They must be correctly labeled
Where are chemicals to be stored? ✔️Away from utensils and food, food
prep areas
Store below food prep/ sink
Biological Hazards ✔️want to keep foods safe from parasites
cook beef, pork and fish
serve approved sources of food/ water
bacteria can grow in food if not clean
viruses can't be destroyed by freezing
Bacteria can grow if not careful about ✔️time, temperature, and cleanliness
How to handle ready to eat foods ✔️MUST use gloves and utensils
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