SS 3-4

Question	Answer
What are the top 6 things that food handlers do to contaminate food?	1. When they have food borne illness 2. have wounds that contain a pathogen 3. sneezing/coughing 4. have contact with ill person 5. touch anything that can contaminate hands and don't wash them 6. have symptoms like diarrhea, vomiting, or jaundice **many viruses like norovirus and staph can be spread after symptoms end
Describe staph infection?	Staphylococcus aureus: pathogen carried in the nose of 30-50% of healthy adults. Also carried on skin.
Describe 8 actions a food handler can do to avoid contaminating food?	Avoid: 1. Scratching scalp 2. Running fingers through hard 3. Wiping/touching nose 4. rubbing an ear 5. touching pimple/infected wound 6. Wearing dirty uniform 7. coughing/sneezing in hand 8. Spitting in the operation
What are 3 characteristics of a good personal hygiene program?	1. Hand Practices (Handwashing, Hand care, glove use) 2. Personal Cleanliness 3. clothing, hair restraints, and jewelry
What is a managers role in creating a good personal hygiene program?	1. Creating personal hygiene policies 2. Training food handlers on those policies and retraining them regularly 3. Modeling correct behavior 4. Supervising food safety practices at all times 5. Revising personal hygiene policies when laws/science change
Where must hands be washed?	In a sink designated for hand washing. Never do it in a food prep, dishwashing, or utility services sink.
Describe the 5 steps to wash hands? How long should it take?	20 second process 1. Wet hands/arms with water 100 deg. F 2 . Apply enough soap to lather 3. Scrub hands/arm vigorously for 10-15 seconds (get under fingernails) 4. Rinse hands/arms thoroughly 5. Dry hands/arms * Use paper towel to turn off faucet
Describe 11 situation where a food handler washes their hands?	1. using the restroom 2. handling raw meat, poultry and seafood (before/after) 3. Touching hair, face, or body 4. Sneezing, coughing, or using a tissue 5. Handling chemicals that might affect food safety 6. taking out garbage 7. taking out garbage 8. Clearing tables or busing dirty dishes 9. Handling service/aquatic animals 10. Touching any contaminate
What is a hand antiseptic? Describe the regulations it must follow and describe when to use them.	: liquid/gel that is used to lower number of pathogens on skin - Must comply w/ Code of Federal Regulations (CFR) and FDA standards - only use after hand washing, does NOT replace hand washing; wait to dry
Describe 4 guideline for buying single-use glove?	1. Only buy gloves approved of for food service 2. Buy only single-use gloves for handling food; never wash and reuse gloves 3. Provide multiple sizes 4. Provide latex alternatives; some people are sensitive to latex
What are the 6 guidelines to using single-use gloves?	1. Wash you hands before use 2. select the correct glove size 3. Hold gloves by the edge when putting them on. Avoid touching them 4. Once on, check for rips/tears 5. Never blow into gloves 6. Never roll gloves to make easier to put on
What are the 4 situations to change gloves?	1. As soon as they become torn dirty or torn 2. Before beginning a different task 3. After interruption like a phone call 4. After handling raw mea, seafood, poultry and before handling ready-to-eat food
When can you handle food with bare hands?	Never handle ready-to-eat w/out gloves 1. food will be added as ingredient w/out raw meat, but will cook to at least 145 F 2. Food will be added to dish w/ raw ingredients, but will be cooked to min. temp.
Describe 4 work attire guidelines?	1. Hair must be restrained; not accessories that can be physical contaminants 2. Wear clean clothing; dirty out of area 3. Remove aprons when leaving prep areas; don't wipe hands on apron 4. Remove bracelets, watches, and rings (except small bands)
What are the rules for eating, drinking, smoking, and chewing gum/tobacco?	Don't do it when: 1. prepping/serving food 2. working in prep areas 3. working in areas used to clean utensils/equipments * Only do in designated areas
What are 3 kinds of policies for reporting health issues?	1. Presenting signed statements in which staff have agreed to report illness 2. Providing documentation showing staff have complete training which includes info on importance of reporting 4. Posting signs/providing pocket cards that remind staff to notify managers when ill
How should a food handler be treated when they have a sore throat with a fever?	Restrict: from working around food Exclude: if primarily serving high risk * can return/work around food when they have a written doctor's note
How should a food handler be treated when they have at least one of the symptoms: vomiting, diarrhea, jaundice?	Vomiting and Diarrhea; can't return to work until they have no symptoms for at least 24 hours or have doctor's note Jaundice: reported to authority, can have had it 7 days or less to be excluded; also need doctor's note
How should a food handler be released when they exhibit anything from the Big 6?	Exclude from operation; regulatory authorities will determine when employee can return to work.
What are the 9 steps in the flow of food?	1. purchasing 2. receiving 3. storing 4. preparation 5. cooking 6. holding 7. cooling 8. reheating 9. serving
What is the danger zone? What is the temperature where pathogens grow even faster	Between 41 and 135 degrees F (5-57 C)? Grows fastest b/t 70-125 F (21-52 C)?
What are the top 4 ways for a food handler to avoid Time-temp abuse?	1. Monitoring 2. Tools: correct thermometers 3. Recording: write it down on forms and post on freezers and near prep areas 4. Time-Temp control: limit amount of time food was spent in danger zone 5. Corrective actions: know what to do if there's a threat
Name the 3 types of thermometers?	1. Bimetallic stemmed thermometers 2. Thermocouples 3. Thermistors
Describe a bimetallic thermometer? What is a calibration nut, scaling, dimple.	Blue thermometer used in lab. 1. Calibration nut: adjustable during calibra 2. must be scaled by at least 2 degree increments 3. Dimple shows temp sensing area
Describe thermocouples and thermistors? Name the 4 types of probes and the best uses for them?	: measure temps digitally w/ metal probe * don't have to be inserted as far 1. Immersion: liquids (soups, sauce, fry oil) 2. surface: temps of glat cooking equipment (griddle) 3. Penetration: thin food (hamburger) 4. Air: inside coolers/ovens
Describe an infrared thermometers and how to use them.	: measure temp of food/surfaces; reduces xcon, cant measure internal temp 1. hold close as possible w/out touching food 2. remove barriers b/t thermometer and food/packaging/equipment. No readings through metal or glass 3. Follow manufacturer's directions
No matter what type of thermometer, describe 4 guidelines you need to know about it?	1. Cleaning/Sanitizing 2. Calibration 3. Accuracy 4. Glass thermometers can be a physical contaminant 5. Checking Temps: insert in thckest part, wait for reading to steady before recording

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	Created by Ayanna Patterson over 7 years ago