SNHD FOOD HANDLER

Running water for hand washing should be at a temperature of at least a. 75°F b. 100°F c. 110°F d. 135°F b When can a foodhandler use hand antiseptic? a. Instead of washing hands b. Before washing hands c. While wearing gloves d. After washing hands d What should a food worker do if they come to work with a cut on their hand? a. Cover your finger with a Band-Aid b. Cover your finger with a Band-Aid and the hand with a single- use glove c. Cover the hand with only a gl...

Name the five foodborne illness risk factors poor personal hygiene, food from unsafe sources, improper cooking temperature/methods, improper holding time and temperature, and food contamination Name the three types of food hazards biological, chemical, and physical Biological food hazard microorganisms that can cause foodborne illness (bacteria, virsues, parasites, and fungi) Chemical food hazard chemicals not meant to be consumed which means to keep sanitizers, cleaning...

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 foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the person in charge (PIC)? The PIC...

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 FOODBORNE ILNESS RISK FACTORS 2.Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food FOODBORNE ILNESS RISK FACTO...

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 single-used gloves at all times A) Restrict until Regulartory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can ...

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 "potentially hazardous foods" Meat/fish/poultry, shellfish, dairy, high-protein foods, cut melons, cut tomatoes, cooked vegetables, creams or custards, potato dishes, raw sprouts, minced garlic in oil ...

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. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments B. unopened prepackaged food Before putting a large pork roast in the refrigerator, y...

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...

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 Hazards: Biological microorganisms such as bacteria, fungi, viruses, or parasites order of washing your hands wet, soap, rub, dry, turn off water with paper towel when handling food use barr...

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 below. 41 °F Which disease is transmitted by food? Hepatitis A Customer's can order rare steak if: There is a consumer advisory notice on the menu Foods held at hot temperatures ...