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Food Handlers License Test Part 1

Other Subjects27 CardsCreated 10 months ago

This deck covers key concepts for the Food Handlers License test, including food safety temperatures, hazards, and prevention methods.

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Potentially Hazardous foods

any food that supports the rapid growth of microorganisms

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Key Terms

Term
Definition
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature
45 F
Smoked Fish Temperature
38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
Reasons Canned Products Must be Rejected
dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable

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Food Handlers License Test Part 1
TermDefinition
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature
45 F
Smoked Fish Temperature
38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
Reasons Canned Products Must be Rejected
dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is
Prohibited by law unless special authorization is obtained through the Department of Health
FIFO
First In First Out- used to implement date products
All Food must be stored at least
6 inches off the floor
To Prevent Cross Contamination
raw food must be placed under cooked food
Food for storage must be covered and stored in
Vermin-proof containers
The Three Main Food Hazards
physical, chemical, biological
Physical Hazards
glass fragments, metal etc.
Chemical Hazards
pesticide, cleaning agents, prescription medicine
Biological Hazards
bacteria, viruses, parasites and fungi
Pathogenic bacteria
no change in appearance, taste or smell
4 phases of bacteria growth
Lag, Log, Stationary and Death
the most rapid growth of bacteria
Log phase
6 factors that affect growth of bacteria
Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses
cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus
2 viruses that typically contaminate our food supply through fecal contaminated waters or food
Trichinella Spiralis
food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex
food-borne parasite found in marine fish
Salmonella Enteritidis
associated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes
rapid cooling, rapid heating, and avoid preparing foods
Staphylococcal
food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.
How to avoid E-Coli
cook hamburgers and ground meats at 158F