Food Handlers Study guides, Class notes & Summaries

1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent - c. prevent cross contamination 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed and cleansed d. cleaned and sanitized - d. cleaned and sanitized

When the refrigerator stops working, what should you do? - 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? - the Manager (the PIC) What is the proper way to use a thermometer? - Stick it in the food deeply in the center and measure in several places.

true or false: It is illegal to handle ready-to-eat foods with bare hands - true true or false: workers must use gloves when handling foods that will be cooked - false what are three acceptable methods of thawing frozen foods - refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperature for poultry, stuffed meat and stuffing is - 165F ground meat and foods containing ground meat must be cooked to an internal temperatu...

Why is it important for you to rinse fruit and vegetables? - To remove some of the bacteria and dirt. What is the correct way to do cleaning and sanitizing? - Wash, rinse, sanitize. What is the correct cooling procedure you must use for hot foods such as soup? - Put the soup in a pan 2' deep and into the refrigerator uncovered. What is the best way to know if a refrigerator is keeping potentially hazardous food (PHF) at or below 41°F? - Use a food thermometer to check the temperature of ...

What temperature should refrigerated foods be held at? And what are the exceptions? - 41 F or below. Exceptions include: smoked fish which should be held at 38 F or below. Raw shell eggs which should be held at 45 F or below. What should shellfish have upon arrival in store? - Shellfish tags. How long should shellfish tags be kept? - Shellfish tags should be kept 90 days AFTER the product has been used up. Milk and Milk products should have what? - Must be pasteurized with sell by dates ...

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