Food Handlers License Test

any food that supports the rapid growth of microorganisms

Bi-metallic stem (0-220), thermocouple, thermistor(digital)

45 F

38 F or below because of the bacteria Clostridium botulinum

41 F or below

dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable

Prohibited by law unless special authorization is obtained through the Department of Health

First In First Out- used to implement date products

6 inches off the floor

raw food must be placed under cooked food

Vermin-proof containers

physical, chemical, biological

glass fragments, metal etc.

pesticide, cleaning agents, prescription medicine

bacteria, viruses, parasites and fungi

no change in appearance, taste or smell

Lag, Log, Stationary and Death

Log phase

Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)

cannot reproduce in food, rather they use food to get inside the body

2 viruses that typically contaminate our food supply through fecal contaminated waters or food

food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes

food-borne parasite found in marine fish

associated with raw poultry and raw shell eggs

rapid cooling, rapid heating, and avoid preparing foods

food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.

cook hamburgers and ground meats at 158F

caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment

occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish

occurs from eating certain fish with high levels of histamines due to time and temperature abuse

refrigerate them, place under cold water, or microwave oven

165 F

140 F

140 F

immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces

must be covered only if they completely cooled at a temp of 41 F or below

by rapid reheating of 165 F in a stove or oven

must be provided in all culinary and pot/dish washing sinks

must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers

by installing hose-bib vacuum breaks

by a license plumber and must be monitored for back-drift

wash, rinse, sanitize and air dry

can be done by immersing utensils in water with a temp of 170F for at least 30 seconds

add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils

must be provided if there are 20 seats or more in a dining area

add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring

must be stored with solution strength of 50 PPM

are a critical violation

proper cleaning and sanitizing

Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping

it is a system of food safety, which is mainly concerned with control of harmful microorganisms

citical control point- any point in the food flow where action must be taken to eliminate hazard

it must be discarded

increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods