- What symptoms require a food handler to be excluded from the operation?
- Why must all smallwares and dishes be removed from the prep area before food preparation begins?
- How must a food handler segregate a product that has been recalled?
- When should a shipment of chicken be rejected?
- Which organization makes recommendations for food safety?
- Which activity is an example of poor personal hygiene?
- What must be cleaned and rinsed but not sanitized?
- Which piece of jewelry can be worn on a food handlers hand or arm?
- At which temperature should sliced melons be held?
- What jewelry is a Foodhandler allowed to wear?
- What method should never be used to thaw food?
- What items should be rejected?
- What does TCS mean in food safety?
- What temperature must raw chicken be when it is delivered?
- Which condition requires the person in charge to exclude a food handler from the prep area?
- What range of temperature is considered a danger zone for food to collect bacteria?
- What is the biggest risk to the food industry when the public feels unsafe?
- What must food handlers do after touching their hair face or body?
What symptoms require a food handler to be excluded from the operation?
Vomiting • Diarrhea • Jaundice (yellow skin or eyes) Exclude the food handler from the operation.
Food handlers with jaundice must be reported to the regulatory authority.
Food handlers who have had jaundice for less than seven days must be excluded from the operation..
Why must all smallwares and dishes be removed from the prep area before food preparation begins?
dishes be removed from the. prep area before food. preparation begins? To reduce risk of physical contaminants.
How must a food handler segregate a product that has been recalled?
Segregate suspect open containers that are unlabeled and do not contain product codes and any food items in current production that may contain the recalled food product. Mark the product “DO NOT USE ” and “DO NOT DISCARD.” • Inform the entire staff not to use the marked product. Document the quantity in inventory.
When should a shipment of chicken be rejected?
Answer – A – A shipment of chicken should be rejected when the surface temperature of the meat is 80°F. This temperature is a serious indication that the chicken has been transported in a van or truck that has a broken refrigerator unit or has none at all.
Which organization makes recommendations for food safety?
The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) serve important roles in ensuring food safety in the United States.
Which activity is an example of poor personal hygiene?
Food handler be unsuccessful to wash hands correctly after spending the restroom or when their hands become dirty. Food handler coughs or sneezes on foodstuff. Food handler traces or scratches wounds, cuts, or sores, and then touches food.
What must be cleaned and rinsed but not sanitized?
All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
Which piece of jewelry can be worn on a food handlers hand or arm?
ServSafe Chapter 3 and 4ABWhich piece of jewelry can be worn by a foodhandler?Plain band ringWhen should hand antiseptics be used?In place of washing hands.When should foodhandlers who wear gloves wash their hands?Before they put on their gloves.How should foodhandlers keep their fingernails?Short and unpolished.43 more rows
At which temperature should sliced melons be held?
Fresh-cut melon products require temperature control for safety and should be cold stored, dis tributed and transported at 0° – 5°C (32°- 41°F) to prevent the potentially rapid and prolific growth of human pathogens.
What jewelry is a Foodhandler allowed to wear?
ServSafe Practice TestQuestionAnswerTo work with food, a foodhandler with a wound mustbandage the wound and wear single-use glovesWhich piece of jewelry is a foodhandler allowed to wearplain band ringFoodhandlers should wash their hands before and afterhandling raw meat, poultry or seafood39 more rows
What method should never be used to thaw food?
Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. There are safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
What items should be rejected?
Appearance Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry.
What does TCS mean in food safety?
that requires time and temperature control for safetyTCS food is food that requires time and temperature control for safety. TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.
What temperature must raw chicken be when it is delivered?
Fresh chicken should be stored in the refrigerator at 40°F or lower. It should be used within two days of the date on the package and if it is not going to be used within that time, it should be frozen….Chicken Handling, Safety & Storage.Internal Temperatures for Proper DonenessWhole Chicken – Thigh Area175° – 180°FStuffing Inside Whole Chicken165°F5 more rows
Which condition requires the person in charge to exclude a food handler from the prep area?
Exclude food handlers who have diarrhea or who have been diagnosed with a disease from the bacteria. Cook food, especially ground beef, to minimum internal temperatures. Purchase produce from approved, reputable suppliers. Prevent cross-contamination between raw meat and ready-to- eat food.
What range of temperature is considered a danger zone for food to collect bacteria?
“Danger Zone” (40 °F – 140 °F) Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
What is the biggest risk to the food industry when the public feels unsafe?
Microbiological hazards (bacteria in particular) are considered the greatest risk to the food industry.
What must food handlers do after touching their hair face or body?
What must foodhandlers do after touching their hair, face, or body? Wash their hands. … After washing hands.