SNHD Food Handler Flashcards

What are the 5 main foodborne illness risk factors?

poor personal hygiene, food from unsafe sources, improper cooking temperatures/methods, improper holding, time, and temperature, food contamination

What are the 3 main food hazards?

biological, chemical, physical

What are some examples of a biological food hazard?

microorganisms, bacteria, fungi, viruses, parasites

What are some examples of chemical food hazards?

sanitizers, fertilizers. chemicals

What are some examples of physical food hazards?

bone, metal, glass

Should there be bare hand contact with ready to eat (RTE) food?

No

Should you use physical barriers when handling ready to eat (RTE) food? What are some examples of physical barriers that you can use?

Yes, tongs, deli/wax paper, gloves, scoops, spatulas

What are the big 6 foodborne illnesses?

salmonella, typhoid fever, shigella, e coli, hepatitis A, norovirus

You must notify your employer if you have the following:

vomiting, diarrhea, sore throat with fever, infected cuts or wounds on hands and arms, jaundice

What method can you use to check if your probe thermometer is working? How do you use it?

ice point method; fill container to the top with ice and tap water, let sit, put thermometer in water for 30 seconds, temp sould be 32 degrees F

What is the temperature for receiving HOT TCS (time/temperature control for safety) food?

above 135 degrees F

What is the temperature for receiving COLD/FROZEN TCS (time/temperature control for safety) food?

cold foods below 41 degrees F, frozen food should be frozen solid

What is the danger zone temperature of TCS food?

between 41 degrees F and 135 degrees F

What temperature is it okay to receive eggs and live shellstock at?

45 degrees F

What are 4 examples of approved thawing (defrosting) methods for frozen food?

refrigeration where the temperature is maintained at 41 degrees or less, thawing as part of cooking, in a microwave to be immediately cooked, fully submerged under cold running water 41 degrees or less

41 degrees and below is for cold holding. Should frozen food be maintained frozen?

Yes

How do you use a stem/probe thermometer to check if food is cooked to the right temperature?

stick a sanitized stem thermometer into the thickest part of the meat away from the bone

What is the right temperature to cook poultry, stuffed foods, and to reheat TCS (time/temperature control of safety) foods made in house for hot holding within 2 hours?

165 degrees F

What is the right temperature to cook tenderized, injected, ground meats and raw shell eggs for hot holding?

155 degrees F

What is the right temperature to cook whole muscle meat, fish and seafood, and raw shell eggs for immediate service?

145 degrees F

What is the right temperature to cook fruits, veg, and grains for hot holding, reheat manufactured TCS foods within 2 hours, and general hot holding?

135 degrees F

Describe the two stage cooling process required to cool hot TCS foods.

135 degrees to 70 degrees in two hours, then 70 degrees to 41 degrees in four hours, not to exceed six hours in total

What are 5 methods used to cool hot food?

ice bath, divided into uncovered shallow pans and put in the fridge, stir food regularly to release heat, using ice paddles, placing food container in a blast chiller

Should reheating cold foods from 41 degrees and below to 165 degrees be done within 2 hours?

Yes

What are the two types of approved sanitizers?

chlorine and quaternary ammonia (quats)

What are the 5 steps to manually wash dishes using a 3 compartment sink?

pre-wash (scrape), wash with hot soapy water (110 degrees), rinse, sanitize, air dry

How do you measure the proper concentration of chemical sanitizer?

using pH/test strips

When using a high temperature machine to sanitize dishes, what should the surface temperature of food contact surfaces inside the machine reach?

160 degrees F

From the top of the fridge to the bottom of the fridge, how should food items be stored? (6 levels)

prepped and ready to eat foods

cleaned and prepared fruits and vegetables

unwashed fruits and vegetables

raw fish, seafood, whole muscle meat, and eggs

raw ground meats

raw chicken, turkey, poultry, and stuffed foods

Should food in a fridge be stored at least six inches above the floor?

Yes