SNHD FOOD HANDLER

Which of the following statements is true? After touching raw ground beef, it is important to: A.) Wipe your hands on a sanitizer wipe cloth B.) Use hand sanitizer C.) Wash your hands D.) Dip your hands in a bucket of sanitizer C.) Wash your hands When must you double hand wash? A.) After sneezing or coughing B.) After touching raw meat C.) After eating D.) A and C D.) A and C What is proper hand washing? A.) Using soap, running water and scrubbing 15-20 seconds B.) Usi...

When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. Who is responsible for making sure that food is prepared and ser...

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, sev...

Who must receive training? Food Handlers No person shall be engaged in food handling unless ... 1. A valid food handler training card 2. Working in an establishment under the supervision of a certified Food Safety Manager and has taken and passed an in-house exam approved by the County of San Diego 3. Is an owner or employee who has successfully passed an approved accredited food safety certification examination Why do I, as a food handler, require special training? Because if...

Approved Source/Supplier 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 protect public health. Calibrate To adjust, by comparison with a known standard, the accuracy of a measuring instrument such as a thermometer. Consumer Advisory A written statement that infor...

foodborne illness foods containing harmful chemicals or germs causing people to get sick biological contamination hazards bacteria, viruses, parasites chemical contamination hazards pesticides, cleaning agents physical contamination hazards dirt, glass, hair, etc. foodborne illness symptoms are usually seen within hours of consumption or up to several weeks later most common method of disease transmission not washing hands / workers who do not observe goo...

what does Poor Personal Hygiene includes ? • 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 Food From Unsafe Sources include : • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food what are Improper Cooking Temperatures/Methods • Cooking • R...

You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kep...

5 steps to proper handwashing 1. Wet hands 2. Apply soap 3. Rub vigorously for 15 seconds 4. Rinse 5. Dry When to wash hands (6): 1. Entering the kitchen 2. After touching face, hair, skin 3. After using the restroom 4. After handling raw animal products 5. After taking out the trash/cleaning 6. After handling anything dirty RTE Ready to eat *Never to be handled w/bare hands 5 foodborne illnesses: Send Sick Employees Home Now 1. Salmonella 2. Shigella 3. E C...

Which of the following best indicates the presence of mice? Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. 41 °F Which disease is transmitted by food? Hepatitis A Customer's can order rare steak if: There is a consumer advisory notice on the menu Foods held at hot temperatures ...