Food Handlers License (FoodHandlersLicense)

Lesson 1 Food Handler Which of the following foods should require the MOST careful attention. Meat and poultry What is the problem with a chef cracking raw eggs and then touching cooked pancakes? The raw egg from his hands can contaminate the cooked pancakes. An example of contamination would be when food comes into contact with: All of these are correct. What does TCS stand for? Time/Temperature Control for Safety Which of the following is most likely to contaminate foods? Raw meat nex...

Lesson 1: Food Safety Basics Introduction Hi :) What is the problem with a chef cracking raw eggs and then touching cooked pancakes? The raw egg from his hands can contaminate the cooked pancakes. Which of the following foods should require the MOST careful attention. Meat and poultry An example of contamination would be when food comes into contact with: All of these are correct. What does TCS stand for? Time/Temperature Control for Safety Which of the following is most likely to conta...

What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands between activities. B. The raw egg from his hands can contaminate the cooked pancakes. An example of contamination would be when food comes into contact with: A. Unclean utensils, glassware or di...

An example of contamination would be when food comes into contact with: -Unclean work surfaces -Unclean utensils, glassware or dishware. -Unwashed hands What is the problem with a chef cracking raw eggs and then touching cooked pancakes? The raw egg from his hands can contaminate the cooked pancakes. Which of the following foods should require the MOST careful attention. Bottles of ketchup, Meat and poultry, Whole apples, or Dried beans Meat and poultry Which of the following is most ...

Foodborne Illness any disease caused or transmitted by eating food that is contaminated. Contamination includes bacteria, toxins, viruses, parasites, or any chemicals or non-biological materials that contact food. Contamination is usually caused by poor food handling or food storage practices. Foodborne Illness Outbreak defined as an incident in which two or more persons experience a similar illness resulting from the ingestion of a common food. Time and Temperature Control for Safety ...

Alcoholic Beverage Alcohol, or any beverage containing more than one-half of one percent of alcohol by volume, which is capable of use for beverage purposes, either alone or when diluted Employee anyone who sells, serve, dispenses, or delivers alcoholic beverages for a business that's licensed to sell alcohol this includes anyone who immediately manages, directs, supervises, or controls the sale/service of alcoholic beverages Minor a person under the age of 21 Intoxication not having...

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)? 2 hours 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 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 h...

Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. H...

if a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard mold on cheddar cheese what is the proper holding temperature of hot foods 135 or above Why are elderly people at a higher risk for foodborne illness? they have weakened immune systems how oft...

Personal hygiene: (Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: •It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (ex. Servers) Why might hands be a good source for contamination?: •This is because our hands contain pores, crevices and folds, which can easily trap dirt and are hard to clean What should be do...