Food Handler Training Overview

Questions and Answers

What temperature should hot foods be received at to ensure safety?

150°F

160°F

135°F (correct)

120°F

What should you do if canned foods are found to be dented upon receiving?

Reject them as unsafe (correct)

Accept them and check for expiration dates

Use them after removing dents

Store them in a cold place

Which of the following is an acceptable practice when receiving TCS food?

Accepting live shellstock at a temperature of 50°F

Accepting frozen foods with ice crystals

Receiving foods at temperatures below 41°F

Checking the overall wholesomeness of the food (correct)

What is the consequence of accepting food from an unapproved source?

It may pose a hazard due to contamination Signup and view all the answers

What is the acceptable receiving temperature for eggs?

45°F Signup and view all the answers

What is the primary focus of the Southern Nevada Health District's food regulations?

Controlling foodborne illness risk factors Signup and view all the answers

Who is responsible for ensuring food safety practices are followed in a restaurant?

The Person in Charge of the restaurant Signup and view all the answers

What should be done if a food establishment faces a risk to food safety?

Self-close and contact the Health District Signup and view all the answers

What role does continuous training play in food safety?

It helps prevent foodborne illness Signup and view all the answers

Which of the following is NOT listed as a risk factor for foodborne illness control?

Inadequate employee wages Signup and view all the answers

What is the maximum temperature for cold foods to be considered safe?

41°F or below Signup and view all the answers

What should NOT be present for food to be deemed acceptable?

A bad odor Signup and view all the answers

How long must shellfish tags be kept on file?

90 days Signup and view all the answers

What action should be taken if food does not meet safety standards?

Reject it Signup and view all the answers

What document is required for fish that is served undercooked or raw?

Supplier's explanation Signup and view all the answers

What should be checked on food packages before accepting them?

Expiration and cleanliness of the package Signup and view all the answers

What is a sign of contamination in food products?

Sticky texture Signup and view all the answers

What should be done if food is slimy or off-color?

Reject it Signup and view all the answers

What is the maximum number of days TCS foods can be stored after being prepared?

7 days Signup and view all the answers

Which of the following practices helps to maintain food safety when storing prepared foods?

Labeling and dating foods before storage Signup and view all the answers

Where should raw animal products be stored in relation to ready-to-eat foods?

Below ready-to-eat foods Signup and view all the answers

What is necessary to ensure the proper storage of prepared foods?

Cover and date all prepared foods Signup and view all the answers

What is an example of an approved source for food supplies?

A recognized food manufacturer Signup and view all the answers

Which equipment item is NOT considered essential in a food establishment?

Decorative lights Signup and view all the answers

What is an important practice for food handlers to prevent contamination?

Enforcing good employee hygiene practices Signup and view all the answers

What does TCS stand for in the context of food safety?

Time-Temperature Control for Safety Signup and view all the answers

What is the maximum time that food can be held using time as a public health control?

Four hours Signup and view all the answers

Which of the following items is classified as shellstock?

In-shell clams Signup and view all the answers

What does the term 'utensils' refer to in a food safety context?

Multi-use food contact implements Signup and view all the answers

What is the significance of measuring temperature in food safety?

To ensure proper cooking and holding temperatures Signup and view all the answers

What does the presence of symptoms indicate in a food safety context?

A person may have a disorder or disease Signup and view all the answers

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.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

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.