SNHD Food Handler Test

Reject food with the following characteristics:

Reject food with the following characteristics:

-Cans that are swollen, expanded or dented
-Cardboard boxes with watermarks with evidence of thawing frozen food
-Frozen foods with water crystals showing evidence of thawing and refreezing food
-Any spoil food ( moldy cheese, bread or sour milk
- Any expired food products and products without labels
-.Food or Packaging with signs of pests, holes and rust

FOOD-BORNE ILLNESS RISK FACTORS

1. Poor Personal Hygiene
• Improper hand washing
• Bare hand contact with ready-to-eat (RTE) food
• Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice

2.Food From Unsafe Sources
• Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food

3.Improper Cooking Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)

4.Improper Holding, Time and Temperature
• Improper hot and cold holding of TCS foods
• Improper use of time as a control • Improper cooling
of TCS foods

5.Food Contamination
• Use of contaminated/improperly constructed
equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals

FOOD HAZARDS

1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi

2.Chemical
• Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control

3. Physical
• Foreign objects that can cause injury
• Glass, metal, or bone

What is the leading cause of food borne illness?

Poor hand washing and poor personal hygiene

True/ False
Handwashing is a critical part of personal hygiene.

True

Does it matter where you wash your hands before work to prevent foodborn illness?

Yes! wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can.

How long should you wash your hands for?

15 seconds

Wash hands with warm water with the min. of ______F)

100°F

When should you wash your hands?

-After touching your face, hair, or skin
-After using the restroom
-After handling raw animal products
-After taking out the trash or cleaning
-After handling ANYTHING dirty

What is the best way to stop spreading germs?

Hand washing

Use a __________ __________to prevent contamination from germs that have the potential to cause foodborne illness

physical barrier

True or False
Ready-to-eat foods cannot be handled with bare hands?

True
Ready-to-eat foods cannot be handled with bare hands. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. These germs cannot be fully removed by proper handwashing alone.

Ready-to-eat foods include....

cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.

Tell your employer if you have been diagnosed with .....

Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus or if you have any of the following symptoms:VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, INFECTED CUTS JAUNDICE OR WOUNDS on hands and arms

Diseases that can be transmitted by contaminated food are?

Salmonella,
Shigella
E. coli O157:H7
Hepatitis A
Norovirus

If you have the following you should not work with food while sick...

VOMITING
DIARRHEA
SORE THROAT WITH A FEVER
JAUNDICE
INFECTED CUTS OR WOUNDS on hands and arms

Cold foods cold below ____°F Frozen foods should be frozen solid

41°F

(TCS)

Time and Temperature Control for Safety

(PHF)

potentially hazardous foods

True/False
You should always check food before you accept it from the supplier.

True

Dish washer machines must have water at ____°F

180 °F

Surface temperature of food contact surfaces in a high temperature machine must reach at least ____°F

160°F

These two items must be available to employees

sanitizers with towels as well as hand wash stations

True/False
You are required to have your food handler card while working with food.

True

These 2 food types can be stored at 45 °F instead of 41 °F

Eggs, shell fish like oysters mussels and claims

Food must be stored on shelves at least __'' off the floor

6"

TCS foods are ?

are foods that have a specific shelf life and must be kept under refrigeration for safety

(Food kept at room temperature are not considered TCS Foods )

What temperatures are in the danger zone?

41-135

Keep the temperature danger zone in mind when... foods

Cooking
Cooling
Thawing
Chilling

Most common TCS include...

Raw animal products
-Beef, Pork, Fish, Sea Food and Poultry

Dairy Products
-Milk, Sour Cream, Ice Cream and some Cheeses

Garlic in oil

Some cut foods
- Melons, Tomatoes and leafy greens

Cooked rice, potatoes, beans, grains, vegetables

True or False
Cooking TCS foods to their required temperatures is the only way to reduce the amount of germs to safe levels.

True

These foods should be cooked at what degree?

-Poultry: chicken, duck, turkey
-Stuffed Foods

165 F

These foods should be cooked at what degree?

-Tenderized/injected and ground meats
- Raw shell eggs for hot holding

155 F

These foods should be cooked at what degree?

-Whole muscle meat*
-Fish and seafood
-Raw shell eggs for immediate service

145 F

These foods should be cooked at what degree?

-Fruits, vegetables, and grains cooked for hot holding
-Reheat of manufactured TCS foods within two hours
-Hot holding

135 F

Minimum cooking temperatures are held for ___ seconds.

15 seconds.

A two-stage cooling process is required for hot TCS foods:

135°F to 70°F in two hours and 70°F to 41°F in next four hours (not to exceed six hours total).

Best ways to cool foods:

-place uncovered foods in shallow pan
-using an ice water bath
-using ice paddles
-placing food container in blast chiller

When reheating food; food must be reheated through danger zone within __ hrs.

2 hrs

41-165 F

Best ways to reheat foods:

-stove
-oven
-microwave

True/ False
Placing frozen foods in room temperature degrees is a safe way to thaw food.

False

it is unsafe because the outside of the food risks entering in the temperature danger zone while waiting on the inside to thaw

best ways to thaw frozen foods

-In refrigerator
-submerged under cold running water
-in microwave if cooking IMMEDIATELY
-As part of the cooking process

Cross-contamination occurs when:

Cross contamination occurs when germs are moved from one food or surface to another.

Avoid other cross contamination by:

• Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and sanitizing equipment in between uses.
• Separating dirty equipment from food or clean equipment.
• Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task.
• Not storing anything in ice that will be consumed.

Foodborne illness has resulted from:

• Adding contaminated ingredients to food. • Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized.
• Allowing raw food to touch or drip on ready-to-eat food.
• Hands that touch contaminated food then ready-to-eat food.

Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every ___ hours.

four hours

What types of sanitizers are approved

Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers. Follow manufacturer recommendations for proper concentration and contact time. Test the sanitizer with paper test strips to check the concentration. Keep a cloth stored in a sanitizer bucket anytime there is food service or preparation.

THREE-COMPARTMENT SINK — Always use a properly set up three compartment kitchen sink for proper manual ware washing and follow the five steps:

pre-wash (scrape), wash, rinse, sanitize, and air dry.

What are the 3 types of food hazards?

biological , physical, chemical

biological:(germs: bacteria and virus that can be on food that can make people sick). On meats or unwashed produce. Also can be spread by unwashed hands or dirty surfaces

physical: any object that shouldn't be in the food. They can natural occurring such as bone or eggshells. Or they can be hair, Jewelry or parts of equipment, screws or pieces of glass.

Chemical: are products you use in the kitchen which can splash or drip or somehow contaminate into food

The first basin for prewashing and washing dishes with soapy water at least _____ F

110F

3 compartment sink

wash, rinse, sanitize

Wash- scrub with soapy water debris off dishes
Rinse- rinse of soap and chemicals of dishes so sanitizing will be more effective
Sanitize- if using quat will need to check instructions

When sanitizing dishes how much chlorine do you use? And how long?

50-110PPM for 30 seconds

True/False
Dry off dishes after sanitizing them.

False:
Let dishes air dry, using equipment can contaminate dishes

What is the proper sequence for manual washing?

1. Prewash
2.Wash
3.Rinse
4. Santizie
5. Air Dry

Read the manual or data plate on machine for proper operation.Surface temperature of food contact surfaces in a high temperature machine must reach at least _____°F.

160°F.

What does QUATS stand for? What is it used for.

Chlorine and Quaternary Ammonia. Are types of approved sanitizers.

Store utensils in the following manner:
• With handles pointing in the same direction
• On a smooth, easily cleanable food contact surface
• In water that is ____°F or below, ____°F or above
• Under running water

• In water that is 41°F or below, 135°F or above

Examples of pests include...

cockroaches, flies, and rodents.

What are IPM strategies?

Integrated Pest Management (IPM) is a series of prevention methods used to keep pests away and to control infestation:
• Deny access, food, and shelter.
• Work with a licensed pest control operator.
• Seal all gaps and openings in floors, walls, and ceiling. • Keep doors, screens, and windows closed to keep pests out.
• Keep air curtains operational.

Signs of a pest infestation include:

• Seeing pests in various sizes and stages of development.
• Pest activity noted on a report from a licensed pest control operator.
• Finding rodent droppings on floors or equipment or cockroach feces (small black specks) on walls and floors.
• Bite marks on food containers.

True/False
A single rodent in a facility requires immediate pest control consultant.

True

Do not use pesticides labeled as "household use only." Only a licensed pest control operator can apply restricted-use pesticides.

Smoking areas must be compliant with the ___________ ____________ ___________ ______ Act.

Nevada Clean Indoor Air Act.

__________ _________ ______________and preparation are key components of preventing foodborne illness.

Proper food storage

Employee Health Policy

Procedures to identify and restrict/exclude employees who may transmit foodborne pathogens in food. It also provides hygienic interventions that prevent the transmission of foodborne viruses and bacteria in food establishments.

Imminent Health Hazard

A significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or closing of operation such as loss of water, sewage backup and pest infestation.

Foodborne Illness

Adverse health effects resulting from the ingestion of contaminated or adulterated food or water.