Food handlers card
Proper hand washing technique - correct answer-Wet hand (100 degrees water)
Soap
Rub vigoursly for 15 seconds
Rinse
Dry
Turn off water
Wash your hands: - correct answer-Entering the kitchen
After touching face, hair, or skin
Using the restroom
After handling raw animal products
Taking out trash
After handling ANYTHING dirty
If you have a cut: - correct answer-Wash hands, put on a clean bandage, and wear gloves.
If you cannot wash ur hands because of a wound, splint, bandage, or brace, you cannot
work with food
NO BARE CONTACT WITH - correct answer-READY TO EAT FOODS USE GLOVES,
DELI/WAX, TONGS, SPATUALAS, SCOOPS
PERSONAL HYGIENE - correct answer-PROPER HAIR RESTRAINT
NEAT AND CLEAN CLOTHES
ALL WOUNDS COVERED
NO WRIST JEWELRY
PLAIN BAND RING
SHORT AND CLEAN NAILS
5 BIG FOODBORNE ILLNESSES (send sick employers how now) - correct
answer-SALMONELLA
SHIGELLA
E.COLI
HEPATITIS
NOROVIRUS
Tell emloyer if you have - correct answer-Any foodborne illness (ssehn) or vomiting,
diarrhea, sore throat with a fever, infected cuts or wounds on hands and arms, or jaundice.
You cannot work again until ur sympton free for 24 hours without the use of medicine
You cannot make unsafe food - correct answer-Safe once again
TCS - correct answer-Time/temperature control for safety
, PHF - correct answer-Potenitally hazardous foods
Check for foods during receiving: - correct answer-Temperatures, reject cans (swollen or
dented, or leaking), frozen foods with ice crystals or liquids, spoiled, slimy, off-colored, or
have a bad odor, expiration dates, packages should be clean, dry, and intact, proper labeling
and invoices, shellstock tags, parasite destruction for some fish.
REJECT FOOD IF IT DOES NOT MEET STANDARDS RATHER THAN ACCEPTING IT.
Accept eggs, milk, and live shellstock at - correct answer-45 degress acceptable
Fresh beef that springs back to touch - correct answer-Accept
Fish with sunken and cloudy eyes - correct answer-Do not accept
Coleslaw mix packaged at 45f - correct answer-Do not accept
Cold holding zone - correct answer-41 degrees f
Hot holding zone - correct answer-135 degrees f
Proper thawing - correct answer-Maintain foods at 41f or below when thawing
-under refridgeration
-as part of cooking (foods that are small)
-in microwave (to be immeditaley cooked or cook completely there)
-fully submerged under cold RUNNING water (water flows fast enough to remove and float
off loose particles, ensure all portions of food are fully submerged, food should not rise
above 41f)
Danger zone - correct answer-41 to 135
165 degrees - correct answer--reheat of TCS foods made in house for hot holding within two
hours
-chicken, duck, turkey
-stuffed foods
155 degrees - correct answer--tenderized/injected and ground meats
-raw shell eggs for hot holding
145 degrees - correct answer--whole muslce meat (roasts can be cooked at 130 FOR
112MINS)
-fish and seafood
-raw shell eggs for immediate service
135 degrees - correct answer--fruits, vegetables, and grains cooked for hot holding
-reheat of manufactured TCS foods within two hours
Proper hand washing technique - correct answer-Wet hand (100 degrees water)
Soap
Rub vigoursly for 15 seconds
Rinse
Dry
Turn off water
Wash your hands: - correct answer-Entering the kitchen
After touching face, hair, or skin
Using the restroom
After handling raw animal products
Taking out trash
After handling ANYTHING dirty
If you have a cut: - correct answer-Wash hands, put on a clean bandage, and wear gloves.
If you cannot wash ur hands because of a wound, splint, bandage, or brace, you cannot
work with food
NO BARE CONTACT WITH - correct answer-READY TO EAT FOODS USE GLOVES,
DELI/WAX, TONGS, SPATUALAS, SCOOPS
PERSONAL HYGIENE - correct answer-PROPER HAIR RESTRAINT
NEAT AND CLEAN CLOTHES
ALL WOUNDS COVERED
NO WRIST JEWELRY
PLAIN BAND RING
SHORT AND CLEAN NAILS
5 BIG FOODBORNE ILLNESSES (send sick employers how now) - correct
answer-SALMONELLA
SHIGELLA
E.COLI
HEPATITIS
NOROVIRUS
Tell emloyer if you have - correct answer-Any foodborne illness (ssehn) or vomiting,
diarrhea, sore throat with a fever, infected cuts or wounds on hands and arms, or jaundice.
You cannot work again until ur sympton free for 24 hours without the use of medicine
You cannot make unsafe food - correct answer-Safe once again
TCS - correct answer-Time/temperature control for safety
, PHF - correct answer-Potenitally hazardous foods
Check for foods during receiving: - correct answer-Temperatures, reject cans (swollen or
dented, or leaking), frozen foods with ice crystals or liquids, spoiled, slimy, off-colored, or
have a bad odor, expiration dates, packages should be clean, dry, and intact, proper labeling
and invoices, shellstock tags, parasite destruction for some fish.
REJECT FOOD IF IT DOES NOT MEET STANDARDS RATHER THAN ACCEPTING IT.
Accept eggs, milk, and live shellstock at - correct answer-45 degress acceptable
Fresh beef that springs back to touch - correct answer-Accept
Fish with sunken and cloudy eyes - correct answer-Do not accept
Coleslaw mix packaged at 45f - correct answer-Do not accept
Cold holding zone - correct answer-41 degrees f
Hot holding zone - correct answer-135 degrees f
Proper thawing - correct answer-Maintain foods at 41f or below when thawing
-under refridgeration
-as part of cooking (foods that are small)
-in microwave (to be immeditaley cooked or cook completely there)
-fully submerged under cold RUNNING water (water flows fast enough to remove and float
off loose particles, ensure all portions of food are fully submerged, food should not rise
above 41f)
Danger zone - correct answer-41 to 135
165 degrees - correct answer--reheat of TCS foods made in house for hot holding within two
hours
-chicken, duck, turkey
-stuffed foods
155 degrees - correct answer--tenderized/injected and ground meats
-raw shell eggs for hot holding
145 degrees - correct answer--whole muslce meat (roasts can be cooked at 130 FOR
112MINS)
-fish and seafood
-raw shell eggs for immediate service
135 degrees - correct answer--fruits, vegetables, and grains cooked for hot holding
-reheat of manufactured TCS foods within two hours
