Podcast
Questions and Answers
What should a food handler do if they begin vomiting at work?
What should a food handler do if they begin vomiting at work?
Tell the manager
What are bacteria, viruses, and fungi that can cause illness collectively known as?
What are bacteria, viruses, and fungi that can cause illness collectively known as?
Pathogens
What is a foodborne illness?
What is a foodborne illness?
Is transmitted to people through food
What does a food handler demonstrate by sneezing and returning to work without washing hands?
What does a food handler demonstrate by sneezing and returning to work without washing hands?
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What must a food handler do after throwing out garbage?
What must a food handler do after throwing out garbage?
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Where may a food handler chew gum?
Where may a food handler chew gum?
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What should a food handler do before touching cooked chicken, lettuce, or a bun?
What should a food handler do before touching cooked chicken, lettuce, or a bun?
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Why do some operations require food handlers to wear brightly colored bandages?
Why do some operations require food handlers to wear brightly colored bandages?
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At which event must special care be taken when prepping food for guests?
At which event must special care be taken when prepping food for guests?
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What is the temperature danger zone?
What is the temperature danger zone?
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What is the biggest safety risk when a food handler wears dirty clothes to work?
What is the biggest safety risk when a food handler wears dirty clothes to work?
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Which is a physical hazard?
Which is a physical hazard?
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Removing an apron before using the restroom is an example of what?
Removing an apron before using the restroom is an example of what?
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What should a server do if a customer allergic to milk orders apple pie?
What should a server do if a customer allergic to milk orders apple pie?
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What could dicing onions on the same cutting board used for slicing raw beef cause?
What could dicing onions on the same cutting board used for slicing raw beef cause?
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While working, food handlers should drink beverages from what?
While working, food handlers should drink beverages from what?
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Which item does NOT have a food contact surface?
Which item does NOT have a food contact surface?
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What did the food handler do wrong if they scrubbed their hands for 6 seconds?
What did the food handler do wrong if they scrubbed their hands for 6 seconds?
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Which are three of the most common food allergens?
Which are three of the most common food allergens?
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When starting a new task, what is the correct way to use gloves?
When starting a new task, what is the correct way to use gloves?
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When do sanitizers work best?
When do sanitizers work best?
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What symptom must be reported to a manager?
What symptom must be reported to a manager?
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Where should a clean towel used by a cook to wipe up spills be stored when not in use?
Where should a clean towel used by a cook to wipe up spills be stored when not in use?
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What label must ready-to-eat TCS food include if it will be held for longer than 24 hours?
What label must ready-to-eat TCS food include if it will be held for longer than 24 hours?
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When should the temperature of food be checked during receiving?
When should the temperature of food be checked during receiving?
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What item must be applied over a bandage on a food handler's finger?
What item must be applied over a bandage on a food handler's finger?
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What should a food handler do with a scratched and chipped cutting board?
What should a food handler do with a scratched and chipped cutting board?
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What jewelry can food handlers wear while working?
What jewelry can food handlers wear while working?
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Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if held for longer than how many hours?
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if held for longer than how many hours?
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How can food handlers reduce bacteria to safe levels when prepping vegetables for hot-holding?
How can food handlers reduce bacteria to safe levels when prepping vegetables for hot-holding?
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Which storage practice could cause cross-contamination?
Which storage practice could cause cross-contamination?
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Food should be stored at least which distance from the floor?
Food should be stored at least which distance from the floor?
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Should food handlers wash their hands with gloves on?
Should food handlers wash their hands with gloves on?
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During hand washing, food handlers should scrub their hands and arms and thoroughly clean underneath what?
During hand washing, food handlers should scrub their hands and arms and thoroughly clean underneath what?
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How can an operation prevent cross-contamination in self-service areas?
How can an operation prevent cross-contamination in self-service areas?
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Why are pests a food safety hazard?
Why are pests a food safety hazard?
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What must a food handler do to a thermometer before using it?
What must a food handler do to a thermometer before using it?
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What does a sanitizer test kit measure?
What does a sanitizer test kit measure?
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What type of contamination may occur if cleaning solution is sprayed on the prep table next to fresh vegetables?
What type of contamination may occur if cleaning solution is sprayed on the prep table next to fresh vegetables?
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What is the proper method for transporting food for off-site service?
What is the proper method for transporting food for off-site service?
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What is the main cause of food contamination?
What is the main cause of food contamination?
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What is the correct way to handle a bucket of dirty mop water?
What is the correct way to handle a bucket of dirty mop water?
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What must a food handler do if they are suffering from a sore throat and fever?
What must a food handler do if they are suffering from a sore throat and fever?
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Which is a TCS food?
Which is a TCS food?
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Which item must be cleaned and sanitized?
Which item must be cleaned and sanitized?
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Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the three-compartment sink?
Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the three-compartment sink?
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Which food is at a temperature that allows bacteria to grow well?
Which food is at a temperature that allows bacteria to grow well?
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Which food item is ideal for bacterial growth?
Which food item is ideal for bacterial growth?
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Pathogens grow well between which temperatures?
Pathogens grow well between which temperatures?
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When washing tableware in a three-compartment sink, what should be the minimum water temperature?
When washing tableware in a three-compartment sink, what should be the minimum water temperature?
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Study Notes
Food Handler Responsibilities
- Vomiting food handlers must report to a manager immediately.
- Foodborne illnesses spread through contaminated food, often caused by pathogens like bacteria, viruses, and fungi.
- A food handler returning to work after sneezing without handwashing exhibits poor personal hygiene.
- Proper disposal of garbage requires closing the dumpster lid to prevent contamination.
- Food handlers must wash hands and change gloves after handling raw food before touching ready-to-eat items.
Personal Hygiene Guidelines
- Chewing gum is only allowed outside of food preparation areas.
- Brightly colored bandages are required for food handlers to easily spot if they fall into food.
- Wearing dirty clothes poses a significant safety risk as they may carry pathogens.
Food Safety Practices
- The temperature danger zone for bacterial growth is between 41°F and 135°F.
- Cross-contamination can occur when using the same cutting board for raw meat and other foods.
- Food handlers should use a closed-top container for beverages at work to prevent spills and contamination.
Allergen Management
- Common food allergens include eggs, peanuts, and shellfish. Proper handling is essential to avoid allergic reactions.
- If a customer informs a server about an allergy, they must ensure a safe meal is prepared on sanitized equipment.
Food Storage and Labeling
- TCS (Time/Temperature Control for Safety) foods must be marked for use by dates if held longer than 24 hours.
- Food must be stored at least 6 inches off the floor to avoid contamination.
- First check the temperature of food upon delivery to ensure safety.
Handwashing Protocol
- Hands should be scrubbed for at least 20 seconds during washing, ensuring to clean beneath fingernails.
- Gloves must be changed when switching tasks and should not be worn while washing hands.
- After handling food, workers must wash hands again to prevent bacterial transfer.
Sanitization and Cleaning Practices
- Effective sanitization requires soaking items for the appropriate duration.
- A thermometer used in cooking must be cleaned and sanitized before each use.
- The mop bucket is not considered a food contact surface and must be kept separate from food prep areas.
- Store cleaning towels in sanitizer solution when not in use to keep them sanitary.
Hazard Awareness
- Pests are a major concern in food safety as they can transmit pathogens.
- Chemical contamination can result from improperly storing cleaning solutions near food prep areas.
- Ensure food delivery containers are insulated and food-grade for safe transportation of food.
Cross-Contamination Prevention
- Avoid stacking raw meats over prepared vegetables in refrigerators to prevent cross-contamination.
- Restaurant staff should handle dirty mop water properly, pouring it into designated sinks and not through regular waste drains.
Temperature Control for Safety
- Bacterial growth flourishes between 41°F and 135°F; therefore, food must be cooked to safe internal temperatures.
- The minimum water temperature for washing tableware in a three-compartment sink is 110°F.
Emergency Response
- Food handlers exhibiting symptoms such as sore throats and fever must inform their manager to ensure safety.
- In the event of accidents or contamination, food handlers must prioritize cleanliness and safety by reporting issues promptly.
Food Handling Compliance
- Always conform to guidelines regarding personal hygiene, food storage, preparation, and handling practices to ensure food safety.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on food safety and sanitation with these flashcards. Each card challenges you to identify correct practices and definitions related to food handling and hygiene. Perfect for food handlers and sanitation workers!
