Food Handlers

in the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling food from 135 to 70 degrees F)?

which is true about salmonella bacteria? they are not common cause of illness they are naturally found in animals they are a common cause of food allergies they can be detected on food by their odor

what are the three types of food hazards from which you must protect customers? dirt, foodborne illness, and hot temperature physical, chemical, biological calories, fat content, and sodium spiciness, acidity, and dairy

when drying sanitized items allow them to air dry use clean, dry paper towels use only disposable paper towels put them under the bathroom dryer

If you cut or burn yourself while working, what should you do? stop what you are doing immediately and treat and bandage your injury finish your current task then treat and bandage your injury serve the food you were preparing when you hurt yourself go home, and do not return to work until the injury has healed

which of the following is true for food handlers? you only need to wash your hands after touching your face if you have a cold jewelry such as rings, bracelets, and watches should not be worn while preparing food false fingernails do not pose a threat to food safety smoking while cooking is ok as long as you are wearing gloves

the minimum cooking temperarure for whole fish is 145 degrees f 155 165 75

which of the following statements is NOT true? cooks and other kitchen staff are the only ones who need to be concerned with food safety if you wear fingernails polish or artificial nails, you must wear gloves when working with exposed food. Using deli tissue is an acceptable means of serving ready-to-eat items Always wash your hands after touching your clothes of apron

Which of the following behaviors is likely to spread foodborne illness? Double handwashing Wearing gloves when handling ready-to-eat food Sneezing in the food preparation area Filling a glass with ice using the ice scoop

you can still go to work, although you should not work with food or in food preparation areas, if you have one of the following illnesses? Hepatitis A Shigellosis Typhoid fever The common cold

The garbage dumpster must: Be covered when it's not in immediate use Be left open for ease of dumping garbage Be cleaned and sanitized daily Be emptied only when it is completely full

What should you do if you need to sneeze or cough? Cover your nose and mouth with your hands, then wipe them dry before work Immediately go home, as these symptoms indicate you are ill with a foodborne disease Don't worry about it, sneezing and coughing are not likely yo contaminate food Sneeze or cough into the crook of your elbow or your shoulder, then wash your hands

Food Handlers can work with food when they have which of the following symptoms? Diarrhea Vomiting Sore throat with fever Headache

Which three things do most bacteria that cause foodborne illness need in order to grow and reproduce? Food, oxygen, and sunshine Moisture, air, and darkness Food, moisture, and a warm environment Air, space, and a cool environment

The minimum temperature for cooking hamburgers and other ground meat is 135 145 155 165

When holding food in the buffet table, you should avoid: Checking the internal temperature of food regularly Holding cold food at or below 41 degrees F Holding hot food at or above 135 degrees F Mixing freshly prepared food with food already being held

Potentially hazardous food in the Temperature Danger Zone for 4 hours or longer: Must be rapidly heated to 175 degrees Fahrenheit before it can be served Must be cooled quickly if it will be reheated Cannot be served to customers but can be served to employees Cannot be stored or reheated and must be discarded

The cold holding temperature for potentially hazardous foods must be 0 degrees F or lower 32 41 165

Shigella transmission can usually prevented by Proper handwashing, especially after using the restroom Cooking a meat thoroughly Cleaning a wound immediately Using bare hands to prepare ready-to-eat foods

Which of the following is NOT true concerning jewelry? Bracelets provide a harbor of gems, and may cause contamination Rings with stones may tear gloves, creating potential for contamination You may wear a plain ring such as a wedding band Watches may be worn as long as they do not have leather straps

To avoid cross contamination: Store raw meat above ready-to-eat food Sanitize equipment once each day Store cleaning cloths on the countertop Wash hands frequently

If you have to sneeze or cough and cannot leave the food prep area, you should turn away from the food and: Sneeze or cough into your gloved hand, then wash your gloves before continuing Sneeze or cough into your elbow and return to your food preparation tasks Sneeze or cough into the crook of your elbow or your shoulder and wash your hands before returning to your food preparation tasks Direct your sneeze or cough to the floor

Which of the following helps prevent the spread of viruses in a foodservice establishment

Which of the following is true about personal hygiene practices? Food handlers should never ear, drink, chew gum while working with food Smoking while cooking will not contaminate food Picking your nose while cooking is OK as long as you dont have a cold No one at work will notice if you dont shower for a few days

cross contamination can result from Placing cooked meat on a plate that was used to hold raw meat Making hamburger patties, washing your hands, and then making salad Cooking pancaked and eggs on the same grill Placing raw vegetables on a plate next to sliced fruit

You must stay at home if you have one of the following symptoms Sleepiness and body aches Runny nose and a cough Stomach cramping and diarrhea Itchy skin and a rash

which of the following is an appropriate food storage method? Stacking sealed plastic containers of food on the floor Placing containers of food on shelves at least 6 inches above the floor Using the top shelves in the storage room for food, and the bottom shelves for chemicals Pushing older food to the back of the shelf in order to fit newer food at the front of the shelf

Food handlers can contaminate ready-to-eat food by:

Which of the following is NOT true about single use gloves/

to keep stored food safe, you should

Which of the following NOT common symptom of foodborne illness?

which of the following is an example sanitizing?

The minimum cooking temperature for eggs that will be served immediately is

Touching Ready-to-eat foods with your bare hands:

When using the ice-point method for calibrating thermometers, you'll need to place the thermometer in the ice water and adjust the thermometer until it reads:

when dealing with waste, which of follwong is NOT true?

Cross contamination is likely to occur in which of the following situations?

If you are given the assignment to cut raw poultry for your entire shift, when should you sanitize the counter top, cutting board, knife, and any other equipment you are using?

minimum cooking temp for steak

which of the following is not true abut wearing jewelry when preparing or handling food?

which of the following is true about thermometers used in cooking?

which of the following is true about sanitizing with hot water in a three-compartment sink?

in the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling food from 135 to 41 degrees F)?

leftovers should be used within this many days after preparation

if they will be hot-held, foods previously prepared and refrigerated should be reheated to

The first stage in the two-stage cooling method is cooling food from 135 to 70 degrees Fahrenheit

in most cases, symptoms of foodborne illnesses develop around 30 min after eating contaminated food a few days after eating a few weeks after eating too much food

which of the follwoing is NOT true about a dishwashing machine

in the two stage cooling method, what is the max amount of time allowed for stage two (cooling food from 70 to 41 degrees f)?