Food Handler Review Flashcards

Questions and Answers

Food handlers can easily contaminate food when they?

Wash their hands frequently

Have been diagnosed with a foodborne illness (correct)

Use gloves while handling food

Follow good hygiene practices

When must a food handler wash their hands twice?

After using the restroom or toilet room, smoking, touching their face (coughing/sneezing) or handling raw meat.

What is the required cooking temperature for ground red meat?

155 Degrees

What symptoms would require you to stay home from work according to the health department?

Vomiting, diarrhea, jaundice, or sore throat accompanied by fever. Signup and view all the answers

Is the bread too hot for germs to survive after the chef touches raw sausage and then touches toasted bread?

False Signup and view all the answers

When storing raw meat in a refrigerator, where is it most important to store it?

Below 'ready-to-eat' foods, usually on the bottom shelf. Signup and view all the answers

What precaution must you take with a beverage container in the kitchen?

A cup with a tight lid and straw. Signup and view all the answers

What is the best way to keep hands free from contamination when handling raw meat?

Use tongs for raw meat. Signup and view all the answers

Drying your hands with a shared cloth towel can cause the spread of disease.

True Signup and view all the answers

Drying your hands with a single-use towel is the recommended way after washing.

True Signup and view all the answers

What should you do before working with food if you have an open wound on your hand?

Wash hands, put on a clean bandage, and cover with a glove. Signup and view all the answers

Dishes and utensils must be?

Washed and rinsed before being sanitized. Signup and view all the answers

Study Notes

Food Handler Contamination Risks

Food handlers can contaminate food by working while diagnosed with a foodborne illness.

Hand Washing Requirements

Hands must be washed twice after using the restroom, smoking, touching the face, or handling raw meat.

Cooking Temperatures

Ground red meat, such as beef, must be cooked to an internal temperature of 155 degrees Fahrenheit.

Symptoms for Work Exclusion

Vomiting, diarrhea, jaundice, and a sore throat with fever require staying home from work; coughing and sneezing alone do not.

Contamination of Food

If a chef touches raw sausage and then toasted bread, the bread becomes contaminated, regardless of temperature.

Proper Meat Storage

Raw meat should be stored below ready-to-eat foods in the refrigerator, typically on the bottom shelf, to prevent cross-contamination.

Beverage Container Precautions

Use a beverage container with a tight lid and a straw when drinking in the kitchen to avoid contamination.

Handling Raw Meat Safely

Tongs should be used when handling raw meat to minimize hand contamination.

Hand Drying Practices

Using a shared cloth towel for drying hands can facilitate the spread of disease.

Recommended Hand Drying Method

Single-use paper towels are the recommended method for drying hands after washing.

Dealing with Open Wounds

Prior to working with food, wash hands, cover an open wound with a clean bandage, and wear gloves.

Sanitation of Dishes and Utensils

Dishes and utensils must be washed, rinsed, and then sanitized to ensure proper cleanliness.

Description

Test your knowledge on food safety with these flashcards designed for food handlers. This quiz covers essential practices and guidelines to prevent food contamination, including proper handwashing techniques and cooking temperatures. Perfect for anyone preparing for food safety certification.