Food Handlers License Test Guide

Food Handlers License Test Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (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 1/2 How to rapid cool foods immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces Hot foods placed in refrigerator must be covered only if they completely cooled at a temp of 41 F or below Previously cooked and refrigerated foods must be served by rapid reheating of 165 F in a stove or oven Air-breaks must be provided in all culinary and pot/dish washing sinks Atmosphere Vacuum Breakers must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers Cross connection can be prevented by installing hose-bib vacuum breaks all gas-fired water heaters must be installed by a license plumber and must be monitored for back-drift Proper manual dish cleaning wash, rinse, sanitize and air dry Hot water sanitizing can be done by immersing utensils in water with a temp of 170F for at least 30 seconds 50 PPM Chlorine based sanitizing solutions add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils bathrooms for patrons must be provided if there are 20 seats or more in a dining area 100 PPM Chlorine based sanitizing solutions add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring Wiping cloths must be stored with solution strength of 50 PPM Rat droppings are a critical violation Best method to eliminate flies and roaches proper cleaning and sanitizing HACCP and 7 methods of this Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping HACCP it is a system of food safety, which is mainly concerned with control of harmful microorganisms CCP citical control point- any point in the food flow where action must be taken to eliminate hazard if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone it must be discarded Artificial trans fat increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods 2/2