PACKAGE DEAL FOR Southern Nevada Food Handlers Safety Card Correct Questions & Answers

How do you prevent foodborne illness? - ANSWER Control of the five risk factors What are the five risk factors of foodborne illness? - ANSWER Poor personal hygiene, Food from unsafe sources, Improper cooking temperatures/methods, Improper holding, time, and temperature, and Food contamination ...

You should let your employer know if you experienced any of these 5 symptoms: - ANSWER 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? - ANSWER 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus Y...

Which of the following best indicates the presence of mice? - ANSWER Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - ANSWER Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature...

What is Poor Personal Hygiene - ANSWER •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 What is Food from unsafe s...

Reject food with the following characteristics: - ANSWER -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour...

What are food borne illnesses? - ANSWER Biological, Chemical, Physical 8 most common food allergens? - ANSWER Milk What is not a highly susceptible populations? - ANSWER Older than 5 Keep customers safe from allergens by: - ANSWER Ordering uncooked foods such as eggs and steak Which ...

What are the risk factors for foodborne illness? - ANSWERPoor personal hygiene Food from unsafe sources Imporper cooking and handling methods Improper holding, time, and temperature Food contamination What are the three types of food hazards? - ANSWERBiological Chemical Physical what is ...

What is an approved source? -ANSWER a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food -ANSWER 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 deg...

TCS - ANSWER Time Temperature Control for Safety PHF - ANSWER Potentially Hazardous Foods

Name the five foodborne illness risk factors - ANSWER 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 - ANSWER biological, chemical, and physical Biological...

food borne illness risks - ANSWER poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination Food Hazards: Physical - ANSWER bone, metal, or glass Food Hazards: Chemical - ANSWER sanitizers, cleaning agents, or pest control ...

Approved Source/Supplier - ANSWER A grower, supplier, manufacturer, processor, or any person or business providing food for sale or consumption that is acceptable to the health authority, based on a determination of conformity with principles, practices, and generally recognized standards that p...