Download Food Handler Training: Questions and Answers for Food Safety and more Exams Nursing in PDF only on Docsity! Food Handler Training Book SNHD Review Questions and Answers Best Rated Solution Name the five foodborne illness risk factors - Correct answer poor personal hygiene, food from unsafe sources, improper cooking temperature/methods, improper holding time and temperature, and food contamination Name the three types of food hazards - Correct answer biological, chemical, and physical Biological food hazard - Correct answer microorganisms that can cause foodborne illness (bacteria, viruses, parasites, and fungi) Chemical food hazard - Correct answer chemicals not meant to be consumed which means to keep sanitizers, cleaning agents, and pest control products separate from food Physical food hazard - Correct answer foreign objects that can cause injury (glass, metal, or bone) What are the steps for proper hand washing? - Correct answer wet hands with warm water, use soap, rub vigorously, rise, dry, and turn off water with paper towel How many seconds do you wash your hands for? - Correct answer 15 seconds When do you wash your hands? - Correct answer when entering kitchen, after touching any part of your body, after using restroom, after handling raw animal products, after taking out trash, after handling anything dirty What do you do if you have a cut on your hand? - Correct answer makes sure to wash your hands, put on a clean bandage, and wear gloves. What happens if you can't wash your hands? - Correct answer because of a wound, splint, bandage, or brace, you are unable to work with food RTE Foods - Correct answer ready to eat foods How do you handle RTE foods? - Correct answer use a physical barrier to prevent contamination What are RTE foods? - Correct answer food that is edible without additional preparation or cooking Examples of RTE foods? - Correct answer cooked foods, raw fruits/vegetables, baked goods, snack foods, and ice Types of barriers for handling RTE foods - Correct answer deli/wax paper, gloves, utensils (tongs, scoops, spatulas) 5 Big Foodborne Illnesses - Correct answer Send -Salmonella Sick- Sheila Employees- E. coli Home- Hepatitis A Now- Nor virus TCS - Correct answer time/temperature control for safety PHF - Correct answer potentially hazardous foods What does PHF require? - Correct answer requires time and temperature control to limit pathogenic microorganism’s growth or toxin formation What should you do before accepting food deliveries? - Correct answer check food by being aware of its overall appearance (spoilage, expiration dates, and signs of contamination, labeling, destruction) Cold foods - Correct answer 41 or below (slow bacteria growth) Hot foods - Correct answer above 135 (no bacteria growth) Danger Zone - Correct answer between 41 and 135 (bacteria grows) What is acceptable at 45? - Correct answer eggs, milk, and live shell stock Thawing methods - Correct answer under refrigeration, as part of cooking, in microwave, fully submerged under cold running water Proper thawing - Correct answer maintain foods 41 or below when thawing to keep food safe What tool do you use to check food temperatures? - Correct answer calibrated and sanitized stem thermometer Where do you insert the thermometer in food? - Correct answer inserts it into the thickest part of the food, away from bones to make sure all parts are fully cooked How do you avoid cross contamination? - Correct answer use separate cutting boards/utensils, separate dirty equipment, start with a clean sanitized work surface
