Study sets matching "food handler s safety guide"

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Study sets matching "food handler s safety guide"

A Food Handler's Guide to Food Safety
We all need food to stay alive and hea…
Why are food handlers required to rece…
The Centers for Disease Control and Pr…
Foods can make people sick because of…
No person shall be engaged in food handling unless he or she…
Because if you do not understand and do not follow the rules…
1)Poor personal hygiene.2)improper food holding temperatures3…
Germs(pathogens) Germs are very small living organisms (virus…
We all need food to stay alive and hea…
No person shall be engaged in food handling unless he or she…
Why are food handlers required to rece…
Because if you do not understand and do not follow the rules…
14 terms
A Food Handler's Guide to Food Safety
We all need food to stay alive and hea…
Why are food handlers required to rece…
The Centers for Disease Control and Pr…
Foods can make people sick because of…
No person shall be engaged in food handling unless he or she…
Because if you do not understand and do not follow the rules…
1)Poor personal hygiene.2)improper food holding temperatures3…
Germs(pathogens) Germs are very small living organisms (virus…
We all need food to stay alive and hea…
No person shall be engaged in food handling unless he or she…
Why are food handlers required to rece…
Because if you do not understand and do not follow the rules…
67 terms
Food Handler's Study Guide
Food Handler
You are not a food handler unless:
CDC Food Safety Risks
Types of Germs/Pathogens
an employee of a food facility who is involved in... the prepara…
1. Possesses a valid Food Handler Training Card,... 2. is workin…
1. Poor personal hygiene... 2. Improper food holding temperature…
These germs include... viruses, protozoa, parasites, and bacteria
Food Handler
an employee of a food facility who is involved in... the prepara…
You are not a food handler unless:
1. Possesses a valid Food Handler Training Card,... 2. is workin…
65 terms
Food Handler's Study Guide
foodborne illnesses are when
foodborne illnesses are either
contamination hazards include:
symptoms of foodborne illnesses are no…
people get sick from the food they eat, mostly from harmful c…
food poisioning or foodborne infections
biological agents (bacteria, viruses, parasites)... chemical age…
hours or up to several weeks after eating the food
foodborne illnesses are when
people get sick from the food they eat, mostly from harmful c…
foodborne illnesses are either
food poisioning or foodborne infections
Food Handler's Study guide
All Food service establishments must h…
Health inspectors have the right to in…
according to the nyc health code, supe…
food is any edible substance, ice, bev…
true
true
true
true
All Food service establishments must h…
true
Health inspectors have the right to in…
true
67 terms
Food Handler's Study Guide
Food Handler
You are not a food handler unless:
CDC Food Safety Risks
Types of Germs/Pathogens
an employee of a food facility who is involved in... the prepara…
1. Possesses a valid Food Handler Training Card,... 2. is workin…
1. Poor personal hygiene... 2. Improper food holding temperature…
These germs include... viruses, protozoa, parasites, and bacteria
Food Handler
an employee of a food facility who is involved in... the prepara…
You are not a food handler unless:
1. Possesses a valid Food Handler Training Card,... 2. is workin…
NYC Food Handler's study guide
true or false: It is illegal to handle…
true or false: workers must use gloves…
what are three acceptable methods of t…
what is the correct cooking temperatur…
true
false
refrigerate... place under cold running water... microwave oven wit…
165F
true or false: It is illegal to handle…
true
true or false: workers must use gloves…
false
60 terms
food handler safety test
for how long must shellfish tags be ke…
what is a a glue board?
for use in the store, proper storage c…
what is the temp danger zone according…
90 days
c.pest control device
stainless steel & copper
41 F and 135 f
for how long must shellfish tags be ke…
90 days
what is a a glue board?
c.pest control device
16 terms
Food Handler's Card: Food Safety (Pink Flash Cards)
How long can food be in the danger zon…
How do you know if food is at the righ…
What is the danger zone?
How cold should cold foods be when you…
4 hours
1. Find the food you're cooking on the temperature chart.... 2.…
Temperature between 40 and 140 degrees.
41 degrees or below.
How long can food be in the danger zon…
4 hours
How do you know if food is at the righ…
1. Find the food you're cooking on the temperature chart.... 2.…
Food Safety for Handlers Vocab
bacteria
biological hazard
chemical hazard
cross contamination
microscopic, single celled organisms that live on, in, and ar…
disease causing microorganisms such as bacteria, viruses, and…
a poisonous or toxic material that comes into contact with fo…
the transfer of disease causing microorganisms from one food…
bacteria
microscopic, single celled organisms that live on, in, and ar…
biological hazard
disease causing microorganisms such as bacteria, viruses, and…
25 terms
Food Handler's Lisence
What is a food-borne illness?
What are potentially hazardous foods (…
What conditions are needed for potenti…
What four things can cause food-borne…
If you do not wash your hands the ... proper way or keep food at…
foods ... that require time/temperature control for safety to li…
Improper temperature/handling will cause bacteria growth.
1. Bacteria 2. Viruses 3. Parasites 4. chemicals. Bacteria is…
What is a food-borne illness?
If you do not wash your hands the ... proper way or keep food at…
What are potentially hazardous foods (…
foods ... that require time/temperature control for safety to li…
25 terms
Food Handler's Quiz
What is a foodborne illness?
What are potentially hazardous foods (…
What conditions are needed for potenti…
What four things can cause foodborne i…
Any illness caused by the consumption of contaminated food.
meat, fish, poultry, eggs, dairy products, sliced melons, cut…
Food, moisture, temperature, and time
Bacteria, Viruses, Parasites, and chemicals. Bacteria is the…
What is a foodborne illness?
Any illness caused by the consumption of contaminated food.
What are potentially hazardous foods (…
meat, fish, poultry, eggs, dairy products, sliced melons, cut…
20 terms
Food Handler's Permit
Statistics of food related illnesses
What are the 3 food hazards?
name the Big 5
Name some "potentially hazardous foods"
48,000,000 people become ill... 128,000 hospitalized... 3000 or mor…
Physical, chemical, biological
bacteria:... Shigella, E. coli, Salmonella... viruses: Hepatitis A…
Meat/fish/poultry, shellfish, dairy, high-protein foods, cut…
Statistics of food related illnesses
48,000,000 people become ill... 128,000 hospitalized... 3000 or mor…
What are the 3 food hazards?
Physical, chemical, biological
Food Safety Training for Food Handlers
Health Protection and Promotion Act
Food Premises Regulation 562
Public Health Inspector (PHI) looks fo…
Germs, also called microorganism inclu…
Is a provincial legislations that gives local health units th…
Explains the necessary requirements that must be followed whe…
Cleanliness, measures temperature, and inspects storage and s…
bacteria, viruses, parasites and fungi
Health Protection and Promotion Act
Is a provincial legislations that gives local health units th…
Food Premises Regulation 562
Explains the necessary requirements that must be followed whe…
145 terms
Food Handler's 2016
All food service establishments must h…
Health Inspectors have the right to in…
Obstruction or interference with Healt…
Health Inspectors are authorized to co…
True
True
True
False
All food service establishments must h…
True
Health Inspectors have the right to in…
True
138 terms
food handler's
food inspectors cannot
the term "potentially hazardous food"…
home canned food products are allowed…
what is the temperature danger zone
charge fines
any food that will support the growth of microorganisms
false
between 4f and 140 f
food inspectors cannot
charge fines
the term "potentially hazardous food"…
any food that will support the growth of microorganisms
food handler's permit
All food service establishments must h…
Health Inspectors have the right to in…
Obstruction or interference with Healt…
Health Inspectors are authorized to co…
T
T
T
F
All food service establishments must h…
T
Health Inspectors have the right to in…
T
Food Handler's Exam
3 Types of Contaminants
Biological Contaminants
Chemical Contaminants
Physical Contaminants
1) Biological... 2) Chemical... 3) Physical
- Bacteria... - Viruses... - Parasites... - Fungi... (pathogenic microorg…
- Cleaners... - Sanitizers... - Polishes... - Machine lubricants... - All…
- Glass... - Metal shavings... - Dirt... - Fruit pits... - Bones... - Bandag…
3 Types of Contaminants
1) Biological... 2) Chemical... 3) Physical
Biological Contaminants
- Bacteria... - Viruses... - Parasites... - Fungi... (pathogenic microorg…
45 terms
Food Handler's Practice Test
The three types of hazards that make f…
Some bacteria, viruses, parasites, and…
A foodhandler accidentally spills sani…
A foodhandler cleans dirty dishes usin…
Los tres tipos de riesgos que hacen que los alimentos son ins…
Algunas bacterias, virus , parásitos y hongos que no se puede…
Un empleado se derrama accidentalmente desinfectante en la gr…
Un empleado limpia platos sucios utilizando agua hoy y luego…
The three types of hazards that make f…
Los tres tipos de riesgos que hacen que los alimentos son ins…
Some bacteria, viruses, parasites, and…
Algunas bacterias, virus , parásitos y hongos que no se puede…
16 terms
Food Handler's test
The Temperature Danger Zone is between…
The three thermometers allowed to be u…
Raw shell eggs must be stored at a min…
Smoked fish must be held at __°F or be…
40 and 140
Bi-metallic stem, thermocouple, thermistor
45
38, Clostridium botulinum
The Temperature Danger Zone is between…
40 and 140
The three thermometers allowed to be u…
Bi-metallic stem, thermocouple, thermistor
138 terms
food handler's
food inspectors cannot
the term "potentially hazardous food"…
home canned food products are allowed…
what is the temperature danger zone
charge fines
any food that will support the growth of microorganisms
false
between 41 F and 140 F
food inspectors cannot
charge fines
the term "potentially hazardous food"…
any food that will support the growth of microorganisms
Food Handler's Test
MSDS
TCS
FAT TOM
ALERT
Material Safety Data Sheet
Temperature Control for Safety
Food, Acidity, Time, Temperature, Oxygen, Moisture
ASSURE that supplies are from secure sources, LOOK after secu…
MSDS
Material Safety Data Sheet
TCS
Temperature Control for Safety
Food Handler's Test
food inspectors cannot
the term "potentially hazardous food"…
home canned food products are allowed…
what is the temperature danger zone
charge fines
any food that will support the growth of microorganisms
false
between 41f and 140 f
food inspectors cannot
charge fines
the term "potentially hazardous food"…
any food that will support the growth of microorganisms
42 terms
ServSafe Food Handler Guide
Hazards for the Environment
Biological hazards
Chemical hazards
Physical hazards
Biological, chemical, and physical
bacteria, viruses, parasites, and fungi
Cleaners, sanitizers, and polishes
Bones in fillets and fruit pits
Hazards for the Environment
Biological, chemical, and physical
Biological hazards
bacteria, viruses, parasites, and fungi
48 terms
PRI Food Handler Study Guide
The three types of hazards that make f…
Bacteria, viruses, parasites & fungi t…
A food handler spills sanitizer into t…
A food handler cleans dirty dishes usi…
Biological, chemical & physical
Pathogens
Chemical
Poor cleaning & sanitizing
The three types of hazards that make f…
Biological, chemical & physical
Bacteria, viruses, parasites & fungi t…
Pathogens
Food handlers guide lilian
Calibrate in boiling method
Ice point
Temperature inside refrigerator
Hot holding temperature
212 F or 100 C
32 F or 0 C
41 degrees or or beliw
135 degrees or higher
Calibrate in boiling method
212 F or 100 C
Ice point
32 F or 0 C
Food Handler's
Kinds of thermometers
How cold should raw shell eggs be stor…
How cold should smoked fish be stored?
How long are the sell by dates for mil…
Bi-metallic stem, thermocouple, thermistor (digital)
45 degrees
38 degrees bc Clostridium Botulium
9 day pasteurized, 45 ultra-pasteurized
Kinds of thermometers
Bi-metallic stem, thermocouple, thermistor (digital)
How cold should raw shell eggs be stor…
45 degrees
10 terms
Food handlers study guide
Potentially hazardous foods
Temperature Danger Zone
FAT TOM
At what temperature do food borne micr…
Foods that have been left out in the Temperature Danger Zone…
41 degrees F to 135 degrees F
Food, Acidity, Time, Temperature, Oxygen, and Moisture
41 degrees F to 135 degrees F
Potentially hazardous foods
Foods that have been left out in the Temperature Danger Zone…
Temperature Danger Zone
41 degrees F to 135 degrees F
Food handlers guide
Biological hazards
Chemical hazards
Physical hazards
Poor personal hygene
•Bacteria... •Viruses... •Parisites... •Fungi
•Cleaners... •Sanitizers... •Polishes... •Machine lubricants
•Glass... •Bones... •Fruit pits... •Metal shavings... •Staples... •Dirt... •Ban…
Transferring pathogens form your body to food
Biological hazards
•Bacteria... •Viruses... •Parisites... •Fungi
Chemical hazards
•Cleaners... •Sanitizers... •Polishes... •Machine lubricants
Food Safety for Handlers Review Questions
TCS Food Characteristics
Is baking flour a TCS food?
Is cold pasta salad with shrimp a TCS…
Is cooked chicken a TCS food?
high in protein or carbohydrates, pH in the range of 7.5 to 4…
no
yes
yes
TCS Food Characteristics
high in protein or carbohydrates, pH in the range of 7.5 to 4…
Is baking flour a TCS food?
no
138 terms
NYC Food Handler's Quiz
food inspectors cannot
the term "potentially hazardous food"…
home canned food products are allowed…
what is the temperature danger zone
charge fines
any food that will support the growth of microorganisms
false
between 4f and 140 f
food inspectors cannot
charge fines
the term "potentially hazardous food"…
any food that will support the growth of microorganisms
14 terms
food handlers study guide
at what temperature does bacteria grow…
4 hours
true or false: Once you take something…
Meats, shell fish, milk and cheese, eg…
41-135 degrees ( cold food should be stored below 41 F and ho…
at which rate should food should be checked for temperature
False
High risk foods
at what temperature does bacteria grow…
41-135 degrees ( cold food should be stored below 41 F and ho…
4 hours
at which rate should food should be checked for temperature
29 terms
Food Handlers Guide
Who must receive training?
Why do I, as a food handler, require s…
Major causes of food borne illness
What makes people sick from food?
- food handler: employee of a food facility who is involved w…
- if you don't understand then you can make yourself and surr…
1. Poor personal hygiene... 2. Improper food holding temperature…
- pathogens: types of germs... - Hepatitis A is an illness cause…
Who must receive training?
- food handler: employee of a food facility who is involved w…
Why do I, as a food handler, require s…
- if you don't understand then you can make yourself and surr…
69 terms
Food Handlers Study Guide
True
True
True
False
All food establishment must have a current and valid permit i…
Health Inspectors have a right to inspect food services and h…
Obstruction or interferences with health inspector may result…
Health Inspectors are authorized to collect fees or fines? Tr…
True
All food establishment must have a current and valid permit i…
True
Health Inspectors have a right to inspect food services and h…
Food Handler's Review Test
All food service establishments must h…
Health Inspectors have the right to:
According to NYC Health Code. supervis…
Definition of food:
a current and valid permit issued by the NYC Health Department
inspect a food service or food processing establishment as lo…
have a food protection certificate.
any edible substance, ice, beverage, or ingredient intended f…
All food service establishments must h…
a current and valid permit issued by the NYC Health Department
Health Inspectors have the right to:
inspect a food service or food processing establishment as lo…
138 terms
food handler's exam complete
food inspectors cannot
the term "potentially hazardous food"…
home canned food products are allowed…
what is the temperature danger zone
charge fines
any food that will support the growth of microorganisms
false
between 4f and 140 f
food inspectors cannot
charge fines
the term "potentially hazardous food"…
any food that will support the growth of microorganisms
food handlers study guide
rub hands together for how many second…
how many ways are there to store utens…
when in doubt
manual dishwashing steps
20 seconds
6
throw it out
1. rinse/wipe dishes... 2. wash with hot soapy water... 3. rinse wi…
rub hands together for how many second…
20 seconds
how many ways are there to store utens…
6
NYC Food Handler's Study
All food establishments must have:
Obstruction of inspection may or will…
Health inspectors are authorized to co…
Potentially Hazardous Food
Valid permit issued by New York City Department of Health & M…
the closing of the establishment and revocation of the permit
False
Any food that will support growth of organisms
All food establishments must have:
Valid permit issued by New York City Department of Health & M…
Obstruction of inspection may or will…
the closing of the establishment and revocation of the permit
42 terms
ServSafe Food Handler Guide
Hazards for the Environment
Biological hazards
Chemical hazards
Physical hazards
Biological, chemical, and physical
bacteria, viruses, parasites, and fungi
Cleaners, sanitizers, and polishes
Bones in fillets, fruit pits, fingernails, bandaids
Hazards for the Environment
Biological, chemical, and physical
Biological hazards
bacteria, viruses, parasites, and fungi
ServSafe Food Handler Guide
Hazards for the Environment
Biological hazards
Chemical hazards
Physical hazards
Biological, chemical, and physical
bacteria, viruses, parasites, and fungi
Cleaners, sanitizers, and polishes
Bones in fillets and fruit pits
Hazards for the Environment
Biological, chemical, and physical
Biological hazards
bacteria, viruses, parasites, and fungi
85 terms
Oregon Food Handler's Permit
Symptoms of foodborne illness
The different types of hazards that ca…
Bacteria
Some common bacteria types
diarrhea, vomiting, fever, cramping and nausea
bacteria, viruses
Different kinds of germs can make people sick.... Bacteria are o…
Salmonella, E-Coli, Staphylococcus
Symptoms of foodborne illness
diarrhea, vomiting, fever, cramping and nausea
The different types of hazards that ca…
bacteria, viruses
17 terms
Food Handler's Test Facts Fall 2015
165
70
41-135
32
The temperature that bacteria is destroyed.
Average room temperature
The DANGER ZONE
freezing temperature
165
The temperature that bacteria is destroyed.
70
Average room temperature
41 terms
10 Hospitality - Food Handler's Certificate
Red chopping board for...
Blue chopping board for...
Green chopping board for...
Brown chopping board for...
Raw Meat
Raw Fish
Fruit and Salad
Cooked meat
Red chopping board for...
Raw Meat
Blue chopping board for...
Raw Fish
22 terms
Food handlers test study guide
Foodborne illness
Potentially hazardous foods
Temperature danger zone
Pathogens
When someone gets sick from something they ate or drank
(PHF) food that can grow bacteria and must have temperature c…
Temperature range between 41°F and 135°F .this is where bacte…
Bacteria, viruses ,fungi, and protozoa that cause disease and…
Foodborne illness
When someone gets sick from something they ate or drank
Potentially hazardous foods
(PHF) food that can grow bacteria and must have temperature c…
Food and safety sanitation chapter 3: The Safe Food Handler
Carriers
Staphylococcus aureus
Hand antiseptics
Impermeable
Carry pathogens and infect others without ever getting sick t…
Pathogen carried in the nose of 30 to 50 percent of healthy a…
Liquids or gels that are used to lower the number of pathogen…
Liquid cannot pass through the cover
Carriers
Carry pathogens and infect others without ever getting sick t…
Staphylococcus aureus
Pathogen carried in the nose of 30 to 50 percent of healthy a…
48 terms
PRI Food Handler Study Guide - SPANISH
Tres tipos de peligros que afectan la…
Bacterias, virus, parásitos y hongos q…
Un manipulador de alimentos derrama de…
Un manipulador de alimentos lava plato…
Biológicos, químicos y físicos
Agentes patógenos
Químico
Mala limpieza y desinfección
Tres tipos de peligros que afectan la…
Biológicos, químicos y físicos
Bacterias, virus, parásitos y hongos q…
Agentes patógenos
39 terms
CALIFORNIA Food Handlers Study Guide
what does it mean to have a person in…
when someone gets sick from eating foo…
what 2 things do food inspectors look…
name the 5 causes of foodbores illness
it means there is always someone available to help who is wel…
foodborne illness
1. cleanliness... 2. person in charge (pic)
1. inadequate hand washing... 2. employees working while they ar…
what does it mean to have a person in…
it means there is always someone available to help who is wel…
when someone gets sick from eating foo…
foodborne illness
61 terms
Food handlers study guide 2
what is temperature control?
what do bacteria need to grow?
bacteria do not grow fast when the tem…
what is the danger zone?
controlling bacterial growth by keeping food hot or cold
time, temperature, protein rich food, moisture
colder than 41 degrees and hotter than 135 degrees
when food is anywhere between 41 and 135 degrees
what is temperature control?
controlling bacterial growth by keeping food hot or cold
what do bacteria need to grow?
time, temperature, protein rich food, moisture
49 terms
Food Handlers study guide 1
Foodborne illness
biological agents
chemical agents
physical agents
eating food that has harmful chemicals or germs
bacteria, viruses, parasites
pesticides, cleaning supplies
dirt, broken glass, hair
Foodborne illness
eating food that has harmful chemicals or germs
biological agents
bacteria, viruses, parasites
ServSafe Food Handler Guide Quiz
foodborne illness
3 food hazards from the environment
4 practices that can make food unsafe
5 steps on: How to wash your hands
a disease that is transmitted to people through food.
biological, chemical, and physical.
poor hygiene, cross-contamination,... time-temperature abuse, an…
1. wet hands and arms, hot as possible water... 2.apply soap, bu…
foodborne illness
a disease that is transmitted to people through food.
3 food hazards from the environment
biological, chemical, and physical.
1 of 10