Podcast
Questions and Answers
What temperature should hot foods be received at to ensure safety?
What temperature should hot foods be received at to ensure safety?
What should you do if canned foods are found to be dented upon receiving?
What should you do if canned foods are found to be dented upon receiving?
Which of the following is an acceptable practice when receiving TCS food?
Which of the following is an acceptable practice when receiving TCS food?
What is the consequence of accepting food from an unapproved source?
What is the consequence of accepting food from an unapproved source?
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What is the acceptable receiving temperature for eggs?
What is the acceptable receiving temperature for eggs?
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What is the primary focus of the Southern Nevada Health District's food regulations?
What is the primary focus of the Southern Nevada Health District's food regulations?
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Who is responsible for ensuring food safety practices are followed in a restaurant?
Who is responsible for ensuring food safety practices are followed in a restaurant?
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What should be done if a food establishment faces a risk to food safety?
What should be done if a food establishment faces a risk to food safety?
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What role does continuous training play in food safety?
What role does continuous training play in food safety?
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Which of the following is NOT listed as a risk factor for foodborne illness control?
Which of the following is NOT listed as a risk factor for foodborne illness control?
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What is the maximum temperature for cold foods to be considered safe?
What is the maximum temperature for cold foods to be considered safe?
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What should NOT be present for food to be deemed acceptable?
What should NOT be present for food to be deemed acceptable?
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How long must shellfish tags be kept on file?
How long must shellfish tags be kept on file?
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What action should be taken if food does not meet safety standards?
What action should be taken if food does not meet safety standards?
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What document is required for fish that is served undercooked or raw?
What document is required for fish that is served undercooked or raw?
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What should be checked on food packages before accepting them?
What should be checked on food packages before accepting them?
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What is a sign of contamination in food products?
What is a sign of contamination in food products?
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What should be done if food is slimy or off-color?
What should be done if food is slimy or off-color?
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What is the maximum number of days TCS foods can be stored after being prepared?
What is the maximum number of days TCS foods can be stored after being prepared?
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Which of the following practices helps to maintain food safety when storing prepared foods?
Which of the following practices helps to maintain food safety when storing prepared foods?
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Where should raw animal products be stored in relation to ready-to-eat foods?
Where should raw animal products be stored in relation to ready-to-eat foods?
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What is necessary to ensure the proper storage of prepared foods?
What is necessary to ensure the proper storage of prepared foods?
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What is an example of an approved source for food supplies?
What is an example of an approved source for food supplies?
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Which equipment item is NOT considered essential in a food establishment?
Which equipment item is NOT considered essential in a food establishment?
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What is an important practice for food handlers to prevent contamination?
What is an important practice for food handlers to prevent contamination?
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What does TCS stand for in the context of food safety?
What does TCS stand for in the context of food safety?
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What is the maximum time that food can be held using time as a public health control?
What is the maximum time that food can be held using time as a public health control?
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Which of the following items is classified as shellstock?
Which of the following items is classified as shellstock?
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What does the term 'utensils' refer to in a food safety context?
What does the term 'utensils' refer to in a food safety context?
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What is the significance of measuring temperature in food safety?
What is the significance of measuring temperature in food safety?
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What does the presence of symptoms indicate in a food safety context?
What does the presence of symptoms indicate in a food safety context?
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Study Notes
Introduction to Food Handler Training
- Southern Nevada Health District provides guidelines for food safety to control foodborne illness risk factors in food establishments.
- Knowledge of risk factors is crucial for the Person in Charge to train food handlers and ensure safety practices.
- Continuous training is emphasized to prevent foodborne illness and manage risks such as water loss or pest infestations.
Personal Hygiene
- Food handlers must be symptom-free for at least 24 hours without the use of medication before returning to work if they exhibit symptoms of infections like jaundice, norovirus, or cuts.
Approved Sources
- An approved source is a supplier inspected and compliant with health regulations.
- TCS (Time/Temperature Control for Safety) foods require strict temperature checks: hot foods must be above 135°F, cold foods below 41°F.
- Reject any food deliveries that show signs of spoilage, damage, or non-compliance with temperature standards.
Food Safety Practices
- Inspect foods upon delivery for overall wholesomeness, expiration dates, and signs of pest contamination.
- Maintain shellfish tags for 90 days for traceability.
- Ensure that all prepared foods are properly labeled and dated, especially TCS foods which should be used within seven days.
Food Storage Guidelines
- Store raw animal products below ready-to-eat foods to prevent cross-contamination.
- Use clean and sanitized equipment/utensils to ensure food safety.
- Maintain storage standards such as keeping foods covered and at proper temperatures.
Key Definitions
- Approved Source/Supplier: A provider of food conforming to health standards.
- Shellstock: Raw, in-shell molluscan shellstock like clams and oysters requiring special handling.
- Time as a Public Health Control: A method to manage food safety where certain foods must be served or discarded after four hours.
- Utensils: Multi-use or single-use items that come into contact with food, requiring proper cleaning and storage.
Conclusion
- Adhering to food safety protocols is crucial in preventing foodborne illnesses and ensuring public health in food service operations.
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Description
This quiz covers essential food safety guidelines as set by the Southern Nevada Health District. Topics include personal hygiene practices, approved food sources, and temperature control measures for safe food handling. Understanding these principles is vital for preventing foodborne illnesses in food establishments.
