E FOOD HANDLERS QUESTIONS AND ANSWERS A GRADED

E FOOD HANDLERS QUESTIONS AND ANSWERS A GRADED When the refrigerator stops working, what should you do? right ans--Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. Who is responsible for making sure that food is prepared and served safely? right ans--the Manager (the PIC) What is the proper way to use a thermometer? right ans--Stick it in the food deeply in the center and measure in several places. After using a meat slicer, what should you do? right ans--Wash, rinse and sanitize it. What is the best thing you can do as a worker to prevent sickness from spreading? right ans--work with food but wash hands often and wear gloves Who is the PIC? right ans--The person in charge who is responsible for knowing all food code rules. They are a role model for all employees. Knows the operations of the establishment. What are potentially hazardous foods? right ans--moist, nutrient rich foods that support the rapid growth of bactieria What are the mistakes that cause food borne illness? right ans--1. Inadequate hand washing 2. Employees working while ill 3. Cross Contamination 4. Inadequate final cooking temperature 5. Inadequate temperature control Food borne illness will right ans--happen within a few hours or a few weeks Food borne Infections right ans--Caused by germs that grow on foods or inside our body; bacteria, viruses, parasites. *happens