Southern Nevada Food Handler Guidelines

Southern Nevada Food Handler Questions (2019) You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kept on file for __ days 90 What is the "Hot Holding Zone' temperature? 135 degrees F above (no bacteria growth) What is the "Danger Zone" temperature? Between 41 - 135 degrees F (Bacteria grow and multiply) What is the "Cold Holding Zone" temperature? 41 degrees F or below (Slow bacteria growth) It is important to maintain foods __ degrees or below when thawing (defrosting) 41 degrees or below To thaw via refrigeration, maintain refrigeration at __ degrees or less? 41 What is the process to thaw as a part of cooking? Take directly from frozen to cooking (great for small foods) What is the process to thaw in a microwave? Transfer immediately to a conventional cooking process or cook completely in the microwave What is the process to thaw via a "Fully submerged under cold running water"? Ensure running water flows fast enough to remove and float off loose particles. Ensure all portions of food are fully submerged under water. Running water should be cold; food should not rise above 41 degrees F. Cooking temperatures are held for how many seconds? Minimum of 15 seconds What cooking temperature is for the -Reheat of TCS foods made in house for hot holding within 2 hours -Poultry: chicken, duck, turkey -Stuffed foods 165 degrees F What cooking temperature is for the -tenderized/injected and ground meats -raw shell eggs for hot holding 155 degrees F What cooking temperature is for -whole muscle meat -fish and seafood -raw shell eggs for immediate service 145 degrees F What cooking temperature is for -fruits, vegetables, and grains cooked for hot holding -reheat of manufactures TCS foods within 2 hours -hot holding 135 degrees F What is the temperature for -cold holding -frozen food that must be maintained frozen solid? below 41 degrees F Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? 130 degree F for 112 minutes What is the 2-stage cooling process required for TCS foods? 135 to 70 in two hours and 470 to 41 in the next four hours *not to exceed 6 hours in total* 1/2 What instrument do you use to check food temperatures? A calibrated, sanitized stem thermometer What are the 5 steps for proper calibration of stem thermometer? 1. Completely fill a container with ice. 2. Add clean water (ice should not float) 3. Immerse thermometer 4. Stir well 5. Allow 30 seconds before adjusting to 32 degrees F. What are the two types of approved sanitizer? Chlorine and Quaternary Ammonia (Quats) What are the 5 steps to proper manual warewashing? 1. Pre-wash (scrape) 2. Wash (in hot, soapy water at least 110 degrees F) 3. Rinse w/ clean water 4. Approved chemical sanitizer 5. Air dry Surface temperature of food contact surfaces in a high temperature machine must reach at least ___ degrees F 160 What is the procedure for storing utensils? -handles pointing in the same direction -on a smooth, easily cleanable food contact surface -in a water that is 41 degrees below or 135 degrees above -under running water Integrated Pest Management (IPM) -Deny access, food, and shelter -Work with a licensed pest control operator Seal all gaps and opening in floors, walls, and ceilings -Keep doors, screens, and windows closed to keep pests out -Keep air curtains operational TCS foods prepared in the facility must be dated and used within __ days? 7 Place thermometer in __ of the unit Warmest Raw chicken, turkey, poultry, and stuffed foods must be stored at least how many inches about the floor? 6 Ready-To-Eat (RTE) Food Food that is edible without additional preparation or cooking Shellstock Raw, in-shell molluscan shellstock such as clams, oysters, or mussels Time and Temperature Control for Safety (TCS) Food that requires time and temperature control for safety to limit pathogenic microorganism growth or toxin formation, such as meat, fish, eggs and milk, and cut lettuce Time as a Public Health Control A procedure in which time is used to control the growth of germs or microorganisms. Food held using this procedure must be served, sold, or discarded after four hours. 2/2