eFood Handlers: Questions & Answers
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.After using a meat slicer, what should you do? ✔️Wash, rinse and sanitize it.What is the best thing you can do as a worker to prevent sickness from spreading? ✔️work with food but wash hands often and wear gloves Who is the PIC? ✔️The person in charge who is responsible for knowing all food code rules. They are a role model for all employees. Knows the operations of the establishment.What are potentially hazardous foods? ✔️moist, nutrient rich foods that support the rapid growth of bactieria What are the mistakes that cause food borne illness? ✔️1. Inadequate hand washing
- Employees working while ill
- Cross Contamination
- Inadequate final cooking temperature
- Inadequate temperature control
Food borne illness will ✔️happen within a few hours or a few weeks Food borne Infections ✔️Caused by germs that grow on foods or inside our body; bacteria, viruses, parasites.*happens within minutes to weeks YOPI ✔️Young 1 / 2
Older than 65 Pregnant Immune Comprimised What are dangerous foods for YOPIs ✔️uncooked meat, sprouts, eggs, unpasteurized milk and juice, milk and dairy products, raw oysters When going into the bathroom, you should ✔️take off your apron What are contaminants ✔️Organisms known to cause illness, bacteria or viruses (chemical or physical) What are physical hazards?Give examples ✔️Hard or soft objects jewelry, broken glass, used band aid, hair, staple, fingernail What are chemical hazards? ✔️Contamination from a poisonous substance Examples of chemical hazards ✔️cleaning supplies, soap, pesticide, drink metals Containers? ✔️DO NOT use containers in a different way than intended.Don't store food in a galvanized can.They must be correctly labeled Where are chemicals to be stored? ✔️Away from utensils and food, food prep areas Store below food prep/ sink Biological Hazards ✔️want to keep foods safe from parasites cook beef, pork and fish serve approved sources of food/ water bacteria can grow in food if not clean viruses can't be destroyed by freezing Bacteria can grow if not careful about ✔️time, temperature, and cleanliness How to handle ready to eat foods ✔️MUST use gloves and utensils
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