HANDLERS CARD Flashcards
(29 cards)
How long do you wash your hands
20 seconds
What are the food borne illness risk factors
Poor personal hygiene,
food from unsafe sources,
improper cooking temperature/methods,
improper holding time/temperature food contamination
What kinds of food hazards are there
Biological - ex sickness
Chemical - ex cleaners
Physical - ex bones
When do you wash your hands
When entering kitchen,
After touching your face, hair, or skin,
After using the restroom
After handling raw animal product,
After taking out trash/cleaning
After handling anything dirty
What do you do about a cut on your hand
Wash your hand, put on a clean bandage, and wear gloves, if you can’t do this due to an injury DONT WORK WITH FOOD.
What can you NOT do with ready to eat foods
no bare hand contact. Use a scoop, gloves, spatula, tongs, etc!
What do uniforms require?
Proper hair restraint,
Neat and clean clothes
All wounds covered
No wrist jewerly
Plain band ring
Short clean nails
To prevent food borne illness, tell your employer what?
That you have the symptoms of vomiting, diarrhea, sore throat w fever, infected hand wounds, or jaundice
What Is the big six of food borne ailments
SEND- salmonella
THE - typhoid fever
SICK - shigella
EMPLOYEES - E.coli
HOME - hepatitis A
NOW -norovirus
An approved source is a reputable supplier that has been inspected and follows regulations. You should always check
food before you accept it from the supplier. During receiving you should check foods for:
Temperature
Wholesomeness
Frozen food
Spoilage
Expiration dates
Signs of contamination (pests/spills)
Shellstock tags
Proper labeling
Parasite destruction (fish)
Eggs are acceptable at what temperature
45° f
you must store TCS foods at
correct temperatures for safety. What Is the danger zone?
41°-135° f
Proper thawing?
Under refrigeration
Apart of cooking
In the microwave
Fully submerged in cold running water
165°
Poultry, chicken, for reheating TCS foods, stuffed foods
155°
Ground meats, raw shell eggs for hot holding
145°
Fish and seafood, whole muscle meat, raw shell eggs for immediate service
41°
For cold holding, maintaining frozen food
Cooling to what temperature(s)
Cool from 135° to 70° in two hours, then in four hours, it must be 41°
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
illowing raw food to touch or drip on ready-to-eat food
Hands that touch contaminated food then ready-to-eat food.
Always use a properly set up three-
compartment kitchen sink for proper
manual warewashing (what do you do first, second, etc)
and follow the
five steps: pre-wash (scrape), wash,
rinse, sanitize, and air dry
What are the approved santizers?
Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers.
Food contact
surfaces in a high temperature machine must reach at least what temperature?
160°F
Examples of pests
Flies, rodents, and cockroaches
