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20 Cards in this Set
- Front
- Back
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Define tcs food
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food that requires time and temperature control for safety
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what are the 2 factors that you can control to reduce the growth of pathogens
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time and temperature
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true or false
freezing kills viruses |
false freezing does not kill viruses
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name a tcs item or plant food
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heat treated plant food(cooked rice,beans and vegtables)
sprouts and sprout seeds sliced melons cut tomatoes tofu or other soy protien |
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what are 2 actions you can take to prevent the spread of viruses
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washing hands/ practicing good personel hygiene
restricting or excluding foodhandlers from the operation if they have certain symptoms or illnesses |
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name six conditions that favor the growth of most foodborne pathogens
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Food specifically protiens and carbohydrates
Acidity contains little or no acid pH of 4.6-7.5 Temperature 41F-135F Time 4 or more hours in the temperature danger zone Oxygen the necessary level of oxygen Moisture pathogens need moisture to grow in food |
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symptoms of this viral foodborne illness include abdominal pain initiall and jaundice later
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hepatitis A
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preventing the spread of viruses can be achieved by following what practices
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good personel hygiene (washing your hands, not working when ill)
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this foodborne illness is most often linked with pouktry and eggs
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salmonellosis
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resticting foodhandlers with skin infections from handling food can prevent an illness from this pathogen
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staphyloccocus aureus
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name 4 times when foodhandlers should wash their hands (other than the start of the shift)
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hands should be washed after
using the restroom touching the hair,face,body,clothing,aprons sneezing,coughing,or using a tissue eating,drinking,smoking,or chewing gum,tobacco handling chemicals that might affect food safty taking out garbage,clearing tables or busing dirty dishes handling money touching anything else that may cotaminate hands (dirty equipment work surfaces towels etc |
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describe 5 steps of handwashing
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wet hands and arms with hot water at least 100F
apply soap scrub hand and arms for 10 to 15 seconds rinse hands and arms thoroughly dry hands and arms |
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what muxt a foodhandler do before putting on single use gloves
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wash hands
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what is the right way to care for a wound on a foodhandlers finger
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wear a bandage over the wound make sure it keeps the wound from leaking
cover the bandage with a single use glove or a finger cot |
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how should a manager respond to a foodhandler who has vomiting, diarrhea or jaundice
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exclude the foodhandler from the operation
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once soap has been applied how long should hands and arms be scrubbed
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10 to 15 seconds
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name a hand care pratice in addition to handwashing that can prevent contamination
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keeping fingernails short and clean
not wearing nail polish or false fingernails covering hand wounds with clean bandages and gloves or finger cots |
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name to instances when foodhandlers must change their gloves
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when they are soiled or torn
before beginning a different task at least every 4 hours during contiual use after handling raw meat, seafood, or poultry and before handling ready to eat food |
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name 2 symptoms that require a foodhandler to be excluded from working with food
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sore throat with fever in an operation that primarily serves a high rosk population
diarrhea vomiting jaundice diagnosed with certain fodborne illnesses |
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name 2 components of proper work attire
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clean hat or hair restraint
clean clothing clean apron no jewelry on hands or arms |
