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What are the top 6 things that food handlers do to contaminate food?
Describe staph infection?
Describe 8 actions a food handler can do to avoid contaminating food?
What are 3 characteristics of a good personal hygiene program?
What is a managers role in creating a good personal hygiene program?
Where must hands be washed?
Describe the 5 steps to wash hands? How long should it take?
Describe 11 situation where a food handler washes their hands?
What is a hand antiseptic? Describe the regulations it must follow and describe when to use them.
Describe 4 guideline for buying single-use glove?
What are the 6 guidelines to using single-use gloves?
What are the 4 situations to change gloves?
When can you handle food with bare hands?
Describe 4 work attire guidelines?
What are the rules for eating, drinking, smoking, and chewing gum/tobacco?
What are 3 kinds of policies for reporting health issues?
How should a food handler be treated when they have a sore throat with a fever?
How should a food handler be treated when they have at least one of the symptoms: vomiting, diarrhea, jaundice?
How should a food handler be released when they exhibit anything from the Big 6?
What are the 9 steps in the flow of food?
What is the danger zone? What is the temperature where pathogens grow even faster
What are the top 4 ways for a food handler to avoid Time-temp abuse?
Name the 3 types of thermometers?
Describe a bimetallic thermometer? What is a calibration nut, scaling, dimple.
Describe thermocouples and thermistors? Name the 4 types of probes and the best uses for them?
Describe an infrared thermometers and how to use them.
No matter what type of thermometer, describe 4 guidelines you need to know about it?
