Podcast
Questions and Answers
Which of the following should you let your employer know if you experience? (Select all that apply)
What are the 5 big foodborne illnesses?
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 __ degrees.
Signup and view all the answers
Shellfish tags must be kept on file for __ days.
Signup and view all the answers
What is the 'Hot Holding Zone' temperature?
Signup and view all the answers
What is the 'Danger Zone' temperature range?
Signup and view all the answers
What is the 'Cold Holding Zone' temperature?
Signup and view all the answers
It is important to maintain foods __ degrees or below when thawing.
Signup and view all the answers
To thaw via refrigeration, maintain refrigeration at __ degrees or less.
Signup and view all the answers
What is the process to thaw as a part of cooking?
Signup and view all the answers
What is the process to thaw in a microwave?
Signup and view all the answers
What is the process to thaw via fully submerged under cold running water?
Signup and view all the answers
Cooking temperatures are held for a minimum of how many seconds?
Signup and view all the answers
What cooking temperature is for reheating of TCS foods made in-house for hot holding within 2 hours?
Signup and view all the answers
What cooking temperature is for tenderized/injected and ground meats?
Signup and view all the answers
What cooking temperature is for whole muscle meat, fish, and seafood?
Signup and view all the answers
What cooking temperature is required for fruits, vegetables, and grains cooked for hot holding?
Signup and view all the answers
What is the temperature for cold holding?
Signup and view all the answers
Roasts can be cooked to ___ degrees F for ___ minutes.
Signup and view all the answers
What is the 2-stage cooling process required for TCS foods?
Signup and view all the answers
What instrument do you use to check food temperatures?
Signup and view all the answers
What are the 5 steps for proper calibration of a stem thermometer?
Signup and view all the answers
What are the two types of approved sanitizer?
Signup and view all the answers
What are the 5 steps to proper manual warewashing?
Signup and view all the answers
Surface temperature of food contact surfaces in a high temperature machine must reach at least ___ degrees F.
Signup and view all the answers
What is the procedure for storing utensils?
Signup and view all the answers
What are the key strategies for Integrated Pest Management (IPM)? (Select all that apply)
Signup and view all the answers
What are TCS foods prepared in the facility must be maintained at?
Signup and view all the answers
Study Notes
Symptoms Requiring Employer Notification
- Notify employer if experiencing symptoms: vomiting, diarrhea, sore throat with fever, infected cuts/wounds, or jaundice.
Major Foodborne Illnesses
- Five major foodborne illnesses: Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus.
Work Restrictions Due to Symptoms
- Employees must be symptom-free for 24 hours without medication prior to returning to work.
Acceptable Temperature for Deliveries
- Eggs, milk, and live shellfish must be received at 45°F or below.
Shellfish Tags Retention
- Shellfish tags must be kept on file for a minimum of 90 days.
Temperature Zones
- Hot Holding Zone: Maintain food at 135°F or above to prevent bacterial growth.
- Cold Holding Zone: Store food at 41°F or below to slow down bacterial growth.
- Danger Zone: Temperature range of 41°F to 135°F where bacteria can rapidly grow.
Thawing Temperature Requirements
- Foods should be thawed at 41°F or below to minimize bacterial growth.
- Refrigeration for thawing must also be maintained at 41°F or less.
Thawing Methods
- Thawing during cooking involves taking food directly from frozen to cooking.
- Microwave thawing requires immediate transfer to a conventional cooking process or full cooking within the microwave.
- Thawing under cold running water must ensure:
- Water flows fast enough to remove particles.
- Food is fully submerged.
- Water remains cold, not exceeding 41°F.
Cooking Temperatures
- Cooking temperatures for meat and food:
- 165°F for reheating TCS foods made in-house, poultry, and stuffed foods.
- 155°F for tenderized, injected, and ground meats or raw shell eggs for hot holding.
- 145°F for whole muscle meats, fish, and seafood, or raw shell eggs for immediate service.
- 135°F for fruits, vegetables, grains, and reheating of manufactured TCS foods.
- Cold holding temperature ensures food remains below 41°F and frozen foods stay solid.
Cooking Roasts
- Roasts can be cooked to 130°F for 112 minutes per cooking chart guidance.
Cooling Process for TCS Foods
- TCS foods must be cooled using a two-stage process:
- From 135°F to 70°F in two hours.
- From 70°F to 41°F in the next four hours.
- Total cooling time must not exceed six hours.
Food Temperature Checking
- Use a calibrated, sanitized stem thermometer to check food temperatures.
Thermometer Calibration Steps
- Calibration involves filling a container with ice and water, immersing the thermometer, stirring, and adjusting to 32°F after 30 seconds.
Approved Sanitizers
- Two types of approved sanitizers: Chlorine and Quaternary Ammonia (Quats).
Manual Warewashing Process
- Steps for proper manual warewashing:
- Pre-wash by scraping.
- Wash in hot, soapy water (minimum 110°F).
- Rinse with clean water.
- Sanitize with an approved chemical.
- Air dry.
High-Temperature Machine Requirements
- Food contact surfaces in high-temperature machines must reach at least 160°F.
Utensil Storage Guidelines
- Store utensils with handles pointing in the same direction on clean surfaces in water maintaining temperatures of 41°F or below, or 135°F and above.
Integrated Pest Management (IPM) Techniques
- IPM focuses on denying pests access, food, and shelter:
- Collaborate with licensed pest control operators.
- Seal gaps in structures.
- Keep doors, screens, and windows securely closed.
- Maintain operational air curtains.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on essential food safety practices with this Southern Nevada Food Handler quiz. Covering symptoms that require reporting and major foodborne illnesses, this quiz is crucial for anyone in the food service industry. Ensure you're up to date on health regulations and standards.