Food Handler's Quiz

Any illness caused by the consumption of contaminated food.

meat, fish, poultry, eggs, dairy products, sliced melons, cut lettuce and tomatoes, bean sprouts, and garlic-in-oil mixtures.

Food, moisture, temperature, and time

Bacteria, Viruses, Parasites, and chemicals. Bacteria is the most common.

Milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, and soybeans.

Hand-Washing is the most important personal hygiene practice

when you first arrive at work when you return to work after breaks before you touch food, clean utensils or work surfaces after you touch your face, mouth or hair after covering a sneeze or a cough with your hands after you touch raw eggs, meat, fish, or poultry after you touch dirty dishes, garbage, or any other unclean surface after you use the toilet and before you start working with food again after you smoke, drink, eat, or handle money after wiping your hands on your clothes or apron

Foods that do not require further washing or cooking prior to consumption.

Garnishes, Ice, Chips, Salad

When you are sick. Especially with afflictions such as vomiting and jaundice

41 degrees F to 135 degrees f. This is where bacteria grows the fastest.

Potentially hazardous foods must be kept out of the Danger Zone because bacteria will grow on the food, making it so that the consumption of such food could cause foodborne illness.

Chicken:165 Pork: 145 Hamburger: 155 Fish:145

Put the food over ice of in the refrigerator.

run under cool water, or put in the refrigerator

Always reheat to 165 regardless of it's original cooking temperature. Use a microwave, oven, burners, or steamers.

Facilities approved by the USDA

Store six inches above ready-to-eat foods. Store to its cooking temperature.

Do not let raw foods touch ready-to-serve foods. Keep six inches away from raw foods.

Cross-contamination happens when bacteria and viruses are spread or transferred from one place to another, such as when raw or unclean foods get into foods that are ready-to-eat foods.

In washing, food is rinsed and scrubbed with water and soap. In sanitizing, dishes are submerged in water and sanitizer.

50 and 100

Countertops, tables, cutting boards, equipment.

Scrape, wash, rinse, sanitize, air dry

Seal all cracks and crevices, clean up all remainders of food.