SNHD FOOD HANDLER

Is cooked rice a potentially hazardous food? Yes What groups are considered at risk? preschool, already ill, elderly, pregnant women is a food-borne disease potentially life threatening Yes how can botulism poisoning be prevented *. Do not use home-canned foods. . Proper cooling of potentially hazardous food, such as baked potatoes. . Not consuming food from damaged or bulging hermetically sealed cans Not consuming food from damaged or bulging hermetically sealed ca...

Approved sources _______________________are places to buy food from that are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they ate or drank. Pathogens Bacteria, viruses, an...

10-1 Reception poor 10-2 Reception good 10-3 Does not exist 10-5 Repeat message 10-6 Busy 10-7 End of watch / out of service 10-8 Start of watch / in service 10-9 Repeat message 10-10 Fight in progress 10-11 Dispatching/ Speaking too fast 10-12 Visitor(s) present 10-13 Weather conditions 10-14 Escort/convoy 10-15 Prisoner in custody 10-16 Pick up prisoner 10-17 Paperwork ...

Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they ate or drank. Pathogens ...

Bacteria that cause foodborne illness come from sources like soil, animals, raw meat, and people. Potentially Hazardous Foods include Meat, fish, chicken, seafood, eggs, dairy products, cooked rice, beans, pasta, potatoes, cooked vegetables, tofu, sprouts, cut melons, cut tomatoes and cut leafy greens, garlic or herbs bottled in oil Food workers may NOT work when they have diarrhea, vomiting, or jaundice, diagnosed infections (Salmonella, Shigella, E coli, or hepatitis A), Infec...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food Pathogen organism living on or within another living organism and receiving food and protection from it Parasite Germ essential to countless life proces...

165°F • Reheat of TCS foods made in house for hot holding within two hours • Poultry: chicken, duck, turkey • Stuffed Foods 155°F • Tenderized/injected and ground meats • Raw shell eggs for hot holding 145°F • Whole muscle meat (Roasts can be cooked to 130°F for 112 minutes or per roast cook chart.) • Fish and seafood • Raw shell eggs for immediate service 135°F • Fruits, vegetables, and grains cooked for hot holding • Reheat of manufacture...

When you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you should call the person in charge at the food service facility After symptoms of diarrhea or vomiting have gone, when can you come work again 24 hours after disappearing symptoms Food handlers must wash their hands when: 1-Before starting work 2-After handling raw food and raw animal product 3- Before putting on food service gloves Why food service gloves are not a substitute for proper hand wa...

What is an approved source? a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food 135 degrees f(Hot foods) DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. Proper Labeling and Invoices Food must be identified as to what it is and where it came from. Shellstock Tags Shellfish tags must be kept on file for 90 days. Frozen Foods Reject fr...

Foodborne Illness any infection or illness that is transferred by the food they eat Bacteria (Microorganism) tiny organisms too small to be seen with the naked eye Potentially Hazardous Foods foods that will support the growth of microorganisms Ready-To-Eat Foods foods that require no further preparation High Risk People young children, elderly, pregnant women, people with low immune systems Contamination the presence of harmful substances or organisms in food ...