Food and Nutrition > EXAM > Food Handler's Permit COMPLETED LATEST 2022 (All)

Food Handler's Permit COMPLETED LATEST 2022

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Statistics of food related illnesses 48,000,000 people become ill 128,000 hospitalized 3000 or more die What are the 3 food hazards? Physical, chemical, biological name the Big 5 ba... cteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus Name some "potentially hazardous foods" Meat/fish/poultry, shellfish, dairy, high-protein foods, cut melons, cut tomatoes, cooked vegetables, creams or custards, potato dishes, raw sprouts, minced garlic in oil How to clean hands run semi hot water, apply soap and scrub for 10-15 seconds, rinse off and repeat if necessary. how many food-borne illness outbreaks are caused by sick employees? 2/3 what is the temperature danger zone 41-135 degrees F, or 5-57 C Note: most bacteria that cause food-borne illness grow best at 98 F (or between 80-120 F) cooking properly pork, beef, and fish 145 F whole, 155 F ground for 15 seconds cooking properly poultry 165 F cooking properly eggs 145 F and 155 F for hot holding generic temperature for hot holding above 135 F generic temperature for cold holding below 41 F How to cool food stage 1: 135 F to 70 F for two hours or less stage 2: 70 F to 41 F or lower, 4 hours or less reheating food heat internal temp to 165 F or 74 C within two hours or less cleaning 4 step process 1: remove food particles 2: clean and rinse 3: sanitize 4: air dry (not towel dry) common sanitizers Iodine chlorine quaternary ammonium how hot should sanitizing water be 180 F for 30 seconds the three compartment sink 1: wash items in hot soa [Show More]

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