Food and Nutrition > Summary > Summary Food Handlers License Test guide_ 2022. (All)

Summary Food Handlers License Test guide_ 2022.

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Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic ste ... m (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 Pathogenic bacteria - no change in appearance, taste or smell 4 phases of bacteria growth - Lag, Log, Stationary and Death the most rapid growth of bacteria - Log phase 6 factors that affect growth of bacteria - Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM) Viruses - cannot reproduce in food, rather they use food to get inside the body Hepatitis A and norovirus - 2 viruses that typically contaminate our food supply through fecal contaminated waters or food Trichinella Spiralis - food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes Anisaki Simplex - food-borne parasite found in marine fish 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 - [Show More]

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