California Food Handlers Study Guide Latest Update Graded A+

California Food Handlers Study Guide Latest Update Graded A+ what does it mean to have a person in charge (pic) in your facility? ✔✔it means there is always someone available to help who is well-versed in food safety. ...

California Food Handlers Study Guide Latest Update Graded A+ what does it mean to have a person in charge (pic) in your facility? ✔✔it means there is always someone available to help who is well-versed in food safety. when someone gets sick from eating food contaminated with germs or toxins it is called ✔✔foodborne illness what 2 things do food inspectors look for at food service establishments? ✔✔1. cleanliness 2. person in charge (pic) name the 5 causes of foodbores illness ✔✔1. inadequate hand washing 2. employees working while they are ill 3. cross contamination 4. inadequate cooking temperatures 5. inadequate temperature control what five things can food workers do to help prevent foodbornes illness? ✔✔1. wash your hands 2. never work when ill 3. prevent contamination 4. cook food to required temperatures 5. maintain safe temperatures what is biological contamination? ✔✔biological contamination occurs when germs or toxins are introduced into foods, making it potentially hazardous to the public. what symptoms require food workers to stay home? ✔✔diarrhea, vomiting, jaundice, fever, and sore throat with fever how long must you wash your hands? ✔✔20 seconds with warm running water. name 5 steps to proper handwashing. ✔✔1. use running war water and soap 2. scrub hands-including between fingers-ad rinse thoroughly (20 seconds) 3. scrub exposed forearms. 4. thoroughly rinse 5. dry hands with sing-use towel, or air dryer when must you wash your hands? ✔✔1. BEFORE you touch anything used to prepare food. 2. BEFORE you touch food that will not be cooked. 3. BEFORE you put on latex-free gloves. 4. AFTER using the toilet. 5. AFTER you work with raw meat. 6. AFTER you handled trash and take out garbage. 7. AFTER you handle dirty dishes. 8. After cleaning or using chemicals. what is double handwash and when must you do it? ✔✔lather your hands with soap and warm water for approximately 20 seconds, rinse, ad repeat a second time. dry your hands with a paper towel or air dryer. 1. AFTER you use the restroom and again when you return to the kitchen. 2. AFTER you eat or drink an open beverage. 3. AFTER you blow your nose, cough or sneeze, or if your hand touches nose or mouth. 4. AFTER smoking or using tobacco products. is hand-sanitizer a substitute for handwashing? ✔✔no. hand- sanitizer kills bacteria, but not viruses. proper handwashing addresses both. Name the 5 types of barriers that you can use to handle ready-to-eat foods. ✔✔gloves, tongs, spatulas, dispensing equipment, and deli tissue what 3 activities are not allowed in the food prep area? ✔✔eating, drinking, or smoking why is temperature control important in food safety? ✔✔food kept or held at the wrong temperatures or under-cooked can allow bacteria to grow. what is the 'Danger Zone'? ✔✔it is the temperature at which bacteria can grow on potentially hazardous food, between 41 and 135 degrees F. what is the best way to measure if food is cooked to the proper temperature? ✔✔using a metalstem probe thermometer what must be done with potential hazardous food left in the Danger Zone for more than 2 hours? ✔✔it must be discarded. Name the 3 safe ways to thaw frozen food? ✔✔1. thaw in cold water 2. use a refrigerator 3. use a microwave what is the maximum safe temperature for a refrigerator? ✔✔40 degrees what is cross contamination? ✔✔When germs from one food item are passed to another food item, usually raw food to ready-to-eat food. list ways to prevent cross contamination ✔✔A. wash your hands after handling raw meat or food not cooked before serving B. store raw eat, fish, and poultry on the lowest racks of the refrigerator. C. keep raw or unwashed food away from ready-to-eat food. D. prevent spillage from raw meats onto foods that are not cooked. E. Do not share cutting boards between meat products and uncooked food. F. Never store foods that are uncooked in the same container as raw meat. G. wash, rinse, sanitize cutting surfaces and utensils/knives between jobs. where should you store cleaners and poisons in relation to food? ✔✔they should never be stored in the same area. they should be best stored in the cabinet away from food preparation and serving areas. where in the refrigerator should you store raw meat? ✔✔Always store raw meat, fish and poultry on the lowest shelves of the refrigerator. this will minimize the potential for spillage onto other foods what should you do if food becomes contaminated ? ✔✔Always throw it away! Name 8 sources of Germs that can come in contact with food. ✔✔1. viruses 2. parasites 3. physical contamination 4. pests 5. raw meat 6. soil 7. chemicals 8. food handlers Name 2 ways to keep pests from becoming a Cross Contamination problem. ✔✔1. keep the inside and the outside of the food establishment clean. 2. remove possible entry points, including small holes, cracks in doors and windows What should food workers know about cutting boards and cross contamination? ✔✔the same cutting board should not be used for raw meat and ready-to-eat foods. Name the 4 steps for cleaning utensils, food contact surfaces and equipment. ✔✔wash, rinse, sanitize, air dry explain the difference between cleaners and sanitizers. ✔✔cleaners remove germs from surfaces. sanitizers kill germs that remain after cleaning Name the 4 steps to proper garbage and trash handling. ✔✔1. tie a single knot at top of container to restrain garbage in bag. 2. transport and dispose bag into trash collector. Make sure no spills. 3. insert new plastic bag into container. 4. carefully wash hands before returning to food handing or preparatory activity. what is the cleaning and sanitizing process when using 3-compartment sink? ✔✔1. wash them in hot soapy water 2. rinse them in clean hot water 3. sanitize then with freshly prepared sanitizer (1 to 2 teaspoons of bleach per 1 gallon of water; 65ppm - 130ppm] what should you do if you are sick? ✔✔contact your manager or person in charge at your facility when you are ill with vomiting, diarrhea, jaundice, or fever with sore throat. if you are ill with these symptoms, you should not work in a food service facility. True or False. When serving highly susceptible populations, it is OK to handle ready to eat foods, as long as you wash your hands first. ✔✔food employees serving a highly susceptible population may not contact ready-to-eat food with their bare hands. what is the temperature range known as the Danger Zone? ✔✔Food is in the "Danger Zone" when it is between 41 Degrees Fahrenheit and 135 Degrees Fahrenheit. What is the best way to be sure that foods are cooked to the proper temperature? ✔✔It is the temperature at high bacteria can grow on potentially hazardous food, between 41 and 135 degrees F. True or False. Food must be cooled in less than 6 hours between 135 Degrees Fahrenheit and 41 Degrees Fahrenheit. ✔✔True. When cooling hot foods it is critical to move food through the "danger zone" as quickly as possible What causes Cross Contamination? ✔✔Cross Contamination is caused when juices from raw meat infect other raw or uncooked foods like vegetables. Always keep raw meats away from other foods. Who should you ask if you are ever unsure about any kitchen procedure or food safety technique? ✔✔If you are ever unsure about food safety, ask your Person-in-Charge (PIC).