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H��U��1������I��,��F,B�.Z��agDI�n1���ϙ�����D�6,��+��� What is the appropriate concentration for iodine sanitizer?When should ready to eat hot food without controled temperatures be discardedA hose being connected to a faucet to fill a bucket, then left submerged in the bucket while it fillsWhat temperature should food that has been cooked to the correct temperature and is being kept hot for service be held?What is an example of establishing critical limits in a HACCP planCooking poultry to a minimum internal temp of 165 degrees for 15 secondsIn what order should fresh ground beef, fresh chicken breast, broccoli, and fresh salmon be storedBroccoli, salmon, ground beef, chicken breast (ready to eat, swim, walk, fly)What should chemicals used in a operation be labeled with?What is the main goal of the active managerial control?A person/staff member being put in charge of routine inspections of incoming shipments of food or suppliesAfter washing and rinsing items in a three compartment sink you shouldHow long should the legs of floor mounted equipment beA foodhandler who has diarrhea may return to work ifwhat biological contaminants can result in food poisoning?what should the max temp be to transport cold TCS foodto inform food handlers about the hazards of the chemicals they use.what is the minimum time requirement for scrubbing hands with soapa food handler is slicing roast beef continuously on a slicer for 6 hours.
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These harmful germs can include bacteria, Most of the time, foodborne illness is mild and goes away after a few days. 0000045655 00000 n
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But the symptoms and course of some types of foodborne illness may be more severe.
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what is the most serious risk of the procedure?what is most likely to be found in incorrectly frozen fishwhat must a handwashing station include besides hot and cold running water and soapsignage to remind employees to wash hands before returning to workwhat is the purpose of the 3rd compartment of a 3 bay sinkwhat should be done to reusable containers provided by an operation before being refilledif a food handler fills two containers with sliced tomatoes for sandwiches later in the week what should the containers be labeled with?do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchenNo, because there is no risk of cross-contamination when removing garbage.what can be use to prevent pests from entering the operationwould chocolate sauce be safe to serve ta a susceptible populationwhat can best ensure pathogens are reduce to a safe levelwhat is used to prevent carbonated water from flowing into copper lineswhat symptom requires a manager to exclude a food handler from the prep areawhat should an operations response be to a sewage back flowfood water and shelter will not attract insects and rodents ifrecyclables are stored in a clean, pest proof containerhow can an operation assist customers with food allergiesby designating a manager to answer all allegergy-related questions from customerswhat should a person in charge do after observing a food handler removing plastic bags of garbage and temporarily placing them on the prep tablestop the food handlers immediately and review the correct procedures for garbage handlingwhat is the policy for drinking in the food prep area that must be communicated to all employeesthe beverage must be covered and have a sip lid or strawwhat acronym represents a way to decrease the risk of intentional food contaminationa danger or threat to health that requires immediate correction or closure to prevent injurywhat is an unacceptable material for cutting boardswhat food safety rule must be followed when handling ready to eat foodsa cook checks the temp of soup being held for service, and it's 130 degrees. This may also be true for pregnant women and people with Not all foodborne illness causes diarrhea, nausea, vomiting, and belly cramps. to what minimum temp should the soup be reheated to and for how long?how many days should shellfish tags be kept after the product's container is emptywhy must sinks be used for the correct intended purpose?what should cooked and sliced poultry be stored in or below what internal tempshallow pans or below an internal temp of 41 degreeswhat action should the person in charge take when a food handler has a sore throat with a fever?how can cross contamination be prevented in ready to eat foodby separately storing raw meat away from ready to eat foodwhat must ice with the purpose of cooling down hot soup be made of?what shall the stem of a meat thermometer be constructed of?a link from drinkable water systems to a non-drinkable water systemwhat must food handlers who leave the kitchen to talk to customers do?remove their aprons during the visit to prevent contaminationwhat must be done to test results from a private water source? You can usually assume that you have foodborne illness if other people who ate the same food also got sick.If you think you have foodborne illness, call your local health unit to report it. 0000001496 00000 n
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You are responsible for the safety of those you serve.To learn more food handler safe practices, check out our Editor’s note: This post was originally published in March 2016 and has been updated for freshness, accuracy, and comprehensiveness.March Cartoon Calendar Activity: Alcohol Server Training Discount 0000024330 00000 n
You can also see the topics Foodborne illness (also called food poisoning) is an illness caused by eating foods that have harmful organisms in them. 0000031649 00000 n
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the meat is then put back on the slicer to continue slicing. 55 minutes ago Do you know the Transcription factor name for … (2) Explain the responsibility of the person in charge (PIC) for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.