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Food Handlers License Test Latest
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Potentially Hazardous foods ✔✔any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature ✔✔Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature ✔✔45 F
Smoked Fish Temperature ✔✔38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature ✔✔41 F or below
Reasons Canned Products Must be Rejected ✔✔dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is ✔✔Prohibited by law unless special authorization is obtained through the Department of Health
FIFO ✔✔First In First Out- used to implement date products
All Food must be stored at least ✔✔6 inches off the floor
To Prevent Cross Contamination ✔✔raw food must be placed under cooked food
Food for storage must be covered and stored in ✔✔Vermin-proof containers
The Three Main Food Hazards ✔✔physical, chemical, biological
Physical Hazards ✔✔glass fragments, metal etc.
Chemical Hazards ✔✔pesticide, cleaning agents, prescription medicine
Biological Hazards ✔✔bacteria, viruses, parasites and fungi
Salmonella Enteritidis ✔✔associated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes ✔✔rapid cooling, rapid heating, and avoid preparing foods
Staphylococcal ✔✔food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.
How to avoid E-Coli ✔✔cook hamburgers and ground meats at 158F
Clostridium Botulinum ✔✔caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment
Ciguatera Intoxication ✔✔occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish
Scombroid Poisoning ✔✔occurs from eating certain fish with high levels of histamines due to time and temperature abuse
3 methods for defrosting frozen foods ✔✔refrigerate them, place under cold water, or microwave oven
Poultry, stuffed meat and stuffing Temperature ✔✔165 F
Eggs, Fish, Shellfish, Lamb, and other meats Temperature ✔✔140 F
All hot foods stored in hot-holding unit must be held at ✔✔140 F
How to rapid cool foods ✔✔immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces
Hot foods placed in refrigerator ✔✔must be covered only if they completely cooled at a temp of 41 F or below
Previously cooked and refrigerated foods must be served ✔✔by rapid reheating of 165 F in a stove or oven
bathrooms for patrons ✔✔must be provided if there are 20 seats or more in a dining area
100 PPM Chlorine based sanitizing solutions ✔✔add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring
Wiping cloths ✔✔must be stored with solution strength of 50 PPM
Rat droppings ✔✔are a critical violation
Best method to eliminate flies and roaches ✔✔proper cleaning and sanitizing
HACCP and 7 methods of this ✔✔Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping
HACCP ✔✔it is a system of food safety, which is mainly concerned with control of harmful microorganisms
CCP ✔✔citical control point- any point in the food flow where action must be taken to eliminate hazard
if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone ✔✔it must be discarded
Artificial trans fat ✔✔increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods
