Foods handlers card

After using a meat slicer, you should:

Wash it with soapy water rinse and sanitize

Before touching prepared food with your hands, you must:

Put on latex-free disposable gloves

Complete this statement. Food service gloves:

Should be put on after washing hands with soap and water

Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter:

135°F (57°C)

Food that makes people sick will often:

Taste the same as normal

Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?

Germs will survive at lower temperatures

If there are any doubts about the safety of a food product, you should:

Discard the food

It is okay to use the same gloves to:

Chop raw onion, then raw meat, and put both into a skillet

It is safe to eat baked goods that have been handled using:

Deli paper

It is safe to handle food that requires no additional preparation before service with:

Clean utensils, deli papers, tongs, or disposable gloves

The best way to keep the hands free from contamination is to?

Use tongs for raw meat

The chef touches raw sausage and then touches toasted bread

The hands can contaminate the toasted bread

The food sanitation rules require someone at your restaurant to:

Know the rules and be in charge of the operation

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:

Recognizing problems with employee health Demonstrating proper cooking temperatures

The manager is responsible for training you about food safety in your job duties, which includes:

Showing you when and how to wash your hands properly

The manager is responsible for training you about food safety in your job duties. These duties include preventing foodborne illness by:

Storing food in a manner to prevent contamination

The manager’s most important food safety responsibility is training you to:

Report to the manager when you are sick

The most important reason to properly clean a cutting board is to:

Prevent contamination from one food to another food

The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?

This temperature kills germs that may be in the meat

Unpackaged prepared food that requires no additional preparation before service may be:

Placed on a dish using tongs, forks, or a spatula

Wearing gloves can keep food safe by:

Creating a barrier between what is on your hands and the food

What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?

A cup with a tight lid and straw

When must a food handler wash their hands?

After using the restroom or toilet room

When storing raw meat in a refrigerator, it is most important to store it:

Below ready-to-eat food

When you display food in ice, the food must:

Be 41° F (5°C) or colder

Where should you store raw fish in a refrigerator?

Below ready-to-eat foods

Which of the following foods does not support bacteria growth?

Raw carrots

Working on the cook line can be busy. It is best to:

Wash your hands and use utensils to keep from touching raw foods

You are making omelets. How should you handle the eggs to keep omelets safe?

Take out only the number of eggs you expect to use in a short period of time and crack them as needed

You can best prevent foodborne illness by:

Hand washing after you have been touching raw meat

You have an infected cut on your hand that is swollen and red. You:

Wash hands, put on a clean bandage, and cover it with a glove

You have been sick with diarrhea. What answer would be accepted by the health department?

The diarrhea has been gone for almost two days, so now you can go back to working with food.

You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work?

Vomiting