Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000...

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Food Handler’s Class

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Transcript of Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000...

Page 1: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Food Handler’s Class

Page 2: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Foodborne Illness (FBI)

• 76 million illnesses• 323,000 hospital visits

• 5,000 deaths

• $7.7-$23 billion annual cost

• $77,000 average cost per incident

Page 3: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

People Most Vulnerable to Foodborne Illness

• Very old

• Very young

• Weak Immune System

Page 4: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

What Causes Foodborne Illness

• Bacteria

• Viruses

• Parasites

• Chemicals

http://www.enchantedlearning.com/subjects/bacterium/
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You Can’t

• See

• Smell

• Taste

Bacteria, Viruses or Parasites

Page 6: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Germs May Come From

• Raw foods

• Soil and water

• Food handlers

• Insects and rodents

Page 7: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Bacteria Viruses Parasites

Bacillus Cereus

Campylobacter

Clostridium Perfringens

E-coli

Listeria

Staph

Salmonella

Shigella

Botulism

Hepatitis A

Norovirus

Giardia

Cryptosporidium

Anisakiasis

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You must not work if you have one of the “Big 4”:

• Salmonella Typhi

• Shigella

• E. coli 0157:H7

• Hepatitis A

Page 9: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

You are restricted from handling food if you have any

of the following:

• Diarrhea• Vomiting• Fever• Jaundice• Sore throat w/fever• Lesions or boils

Page 10: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

• Individuals in contact with a family member diagnosed with one of the “Big 4” are also restricted from handling food.

Page 11: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Practice Good Hygiene

• Keep personal food & drinks out of food preparation areas.

• Wear hair restraints and clean clothing.

• Clean and trim fingernails

Page 12: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

• Don’t wear jewelry. • Don’t wear polished or fake nails.• Cover open cuts and burns with

finger cots and gloves.

Page 13: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Hand Washing Is Important !

• Keep hand sinks clean and useable.

Wash hands after:

Page 14: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

When Food Handlers Need to Wash Hands

AFTER:• Using the bathroom• Breaks, smoking, eating, drinking• Chewing gum• Coughing, sneezing, blowing or touching

nose• Touching head, hair, mouth, wounds or sores• Touching meats, raw poultry or fish

Page 15: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

• Touching trash, floors, soiled linens

• Touching dirty dishes, equipment, and utensils

• Using chemicals

• Food preparation

• Handling money

Page 16: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Wash Your Hands!

Wet hands with warm water.

Apply soap.

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Rub hands and arms vigorously for 20 seconds.

Rinse completely.

Page 18: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Dry hands and arms with single-use towels.

Use towel to shut off water and open door.

Page 19: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Double Hand Wash

• Required:

– After using a restroom

• A hand wash occurs:

– In the restroom AND

– When entering the kitchen

Page 20: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.
Page 21: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

No Bare-Hand Contact with Ready-To-Eat food.

Viruses and parasites are NOT easily washed from the hands.

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Minimize Bare-Hand Contact by Using Suitable Utensils

• Deli tissues• Spatulas• Tongs• Forks• Dispensing equipment• Single-use gloves

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Cross-Contamination Transfer of harmful substances to food from:

•Equipment•Utensils•Hands•Other foods

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Potentially Hazardous FoodAny food capable of supporting the rapid growth of harmful bacteria.

Meat/meat productsEggsDairyBaked potatoesRiceCooked vegetablesSproutsGarlic in oilMelons

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Cooking Temperatures• Cook poultry, stuffed meats, and

stuffed pasta to 165ºF• Cook, ground beef and ground pork to

155ºF • Cook eggs, fish, and pork products to

145ºF • Reheat ALL foods (leftovers) to 165ºF

Page 26: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Hold Potentially Hazardous Foods at Proper Temperatures

Cold foods 41ºF or lower

Hot foods 135ºF or higher

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Conditions for Bacterial Growth

• The DANGER ZONE is 41ºF to 135ºF.

•Time in the danger zone must not exceed 4 hours -- includes time spent preparing, and reheating.

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Monitor Potentially Hazardous Food Temperatures

Calibrate thermometers

frequently!

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Date Marking

• If prepared onsite

• After opening the original container

• If held for more than 24 hours

Must use or discard within 7 days

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Refrigerator Storage

Ready-To-Eat

Fish

Roasts/Steaks

Ground Meats

Poultry/Eggs

TOP

BOTTOM

Page 31: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Food and Equipment Storage

•Clean, dry location

•Protect from contamination

•Store items 6” above floor

Page 32: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Four Ways to Thaw Food Safely

RefrigeratorCold, running water

Cooking process

Microwave

Page 33: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Two-Stage Cooling Method

Stage 1: 135ºF - 70ºF in first 2 hours

Stage 2: 70ºF - 41ºF in next 4 hours

Page 34: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Right Ways to Cool Food

•Shallow pans•Ice bath•Freezer sticks•Smaller portions

Page 35: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.
Page 36: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Wrong Ways To Cool Food

• Large and/or deep containers

• On counter• Covering while hot

Page 37: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Cleaning vs. Sanitizing

Cleaning• Remove food particles.

Sanitizing• Reduce harmful germs to a safe level.

Page 38: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Washing and Sanitizing in 3 Compartment Sink

•Scrape/spray•Wash•Rinse•Sanitize•Air dry

Page 39: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.
Page 40: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Dishwashing Machines

• Follow manufacturer’s directions

Page 41: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Chemical Sanitizers

• Chlorine

• Quaternary Ammonia (Quats)

• Iodine

Page 42: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Chemical Sanitizing• Wash hands before handling clean

items• Follow manufacturer’s label

– Use 50-200 parts per million (ppm) chlorine

– 200 ppm Quats• Soak items for 30 seconds• Air dry

Page 43: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Sanitizer Test Strips

Page 44: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Surfaces Should be Sanitized…

• After preparing raw foods

• When changing tasks

• Every 4 hours

Page 45: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Wiping Cloths• Wiping cloths

must be clean.–Store in

sanitizing solution between uses.

Page 46: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Wiping cloths used for cleaning surfaces in contact with raw meat may not be used for surfaces in contact with ready-to-eat foods.

Page 47: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Cleaning Chemicals

• Chemicals must be properly labeled

• Chemicals must be properly stored

Page 48: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Insect & Rodent Control•Protect openings to the outside

•Keep the kitchen clean

•Eliminate storage of unneeded equipment

•Exterminate regularly (with an approved company)

Page 49: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Food Handler Examination

Page 50: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

•  1. Who are the MOST IMPORTANT

individuals for preventing foodborne illness?A.     Health inspectorsB.     CustomersC.     Manager, cooks, and other employees D. Delivery people

Page 51: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

2. Infected cuts and burns

A.   are painful, but not a food safety hazard.

B.      need to be uncovered.

C.      often contain bacteria that cause foodborne illness.

D. are not a serious problem.

Page 52: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

 

3. Food handlers MUST notify their manager if they have

A.      diarrhea.

B.      a headache.

C.      blurred vision.

D.      a sinus infection.

Page 53: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

4. The Temperature Danger Zone for potentially hazardous foods is

A.      95-120°F.

B.      85-160°F.

C.      41-135°F.

D.      140-165°F.

Page 54: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of

A.      140°F.

B.      165°F.

C.      180°F.

D. 212°F.

Page 55: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

6. Which method for cooling foods MUST NOT be used?

A.      Cut in smaller pieces and refrigerateB.      Cool at room temperature, then

refrigerateC.      Divide into shallow pans, then

refrigerateD. Utilize ice bath method

Page 56: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

7. Which of the following is a SAFE METHOD to thaw food?

A.      In the refrigerator

B.      On the counter

C.      In warm standing water

D. In a bucket of water with sanitizer.

Page 57: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food?

A.      Tongs

B.      Reusable rubber gloves

C.      Cloth towels

D.      Powdered latex gloves

Page 58: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE?

A.     One hourB.     Two hoursC.     Three hoursD. Four hours

Page 59: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

10. What is the MINIMUM period of time required for hand washing?

A.      10 seconds

B.      20 seconds

C.      30 seconds

D. 40 seconds

Page 60: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

11. What is the proper procedure for washing hands after using the restroom?

A.     Rinsing with warm waterB.     Washing with soap and cold waterC.     Double hand washing, once in the

restroom and once in the kitchen, with soap and warm water.

D. Rinsing with cold water

Page 61: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

12. The Cold-Holding Temperature for potentially hazardous foods MUST be

A.      41°F or lower.

B.      32°F or lower.

C.      165°F or higher.

D. 0°F or lower.

Page 62: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

13. Where MUST raw meat be placed in the refrigerator?

A.      On top of cooked foods

B.      Below ready-to-eat foods

C.      Next to the refrigeration coils

D. Above fruits and vegetables

Page 63: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

14. When wiping cloths are NOT in use they MUST be

A.      stored in hot water.B.      washed, rinsed, and soaked in a sanitizing

solution for at least five minutes, then rinsed and allowed to air dry.

C.      soaked in cold water.D. stored in a sanitizing solution.

Page 64: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

15. The proper procedure for cleaning and sanitizing food equipment and utensils is

A.     scrape, sanitize, wash, rinse, and air-dry.

B.     scrape/spray, wash, rinse, sanitize, and air-dry.

C.     air-dry, rinse, wash, and sanitize.

D. wash, air-dry, sanitize, and rinse.

Page 65: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

16. Which of the following may be used to sanitize eating utensils?

A.      Soap and water

B.      Warm water

C.      Chlorine bleach

D.      Silver polish

Page 66: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

17. The BEST way to ensure that sanitizing solution remains at the proper concentration is

A.      smelling it.

B.      using sanitizer test strips.

C.      making a large batch each week.

D. feeling how slippery it is.

Page 67: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

18. Which of the following is classified as a potentially hazardous food?

A.      Dry wheat

B.      Shell egg

C.      Fresh orange

D.      Raw Celery

Page 68: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

19. Chemical spray bottles MUST be

A.      stored away from all food products.

B.      stored close to food preparation areas. C.      stored above the grill.

D. stored above utensils and equipment.

Page 69: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

20. Insecticides/pesticides may be stored in all of the following ways EXCEPT

A.     in a metal locked cabinet.

B.     on the lowest shelf in the storage room.

C.     above the three-compartment sinks.

D. in the basement separate from food and other chemicals.

Page 70: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

Answers

Page 71: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

•  

1. Who are the MOST IMPORTANT individuals for preventing foodborne illness?

A.      Health inspectors

B.      Customers

C.      Manager, cooks, and other employees

D. Delivery people

Page 72: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

2. Infected cuts and burns

A.      are painful, but not a food safety hazard.

B.      need to be uncovered.

C.      often contain bacteria that cause foodborne illness.

D. are not a serious problem.

Page 73: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

 

3. Food handlers MUST notify their manager if they have

A.      diarrhea.

B.      a headache.

C.      blurred vision.

D.      a sinus infection.

Page 74: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

4. The Temperature Danger Zone for potentially hazardous foods is

A.      95-120°F.

B.      85-160°F.

C.      41-135°F.

D.      140-165°F.

Page 75: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of

A.      140°F.

B.      165°F.

C.      180°F.

D. 212°F.

Page 76: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

6. Which method for cooling foods MUST NOT be used?

A.      Cut in smaller pieces and refrigerateB.      Cool at room temperature, then

refrigerate.C.      Divide into shallow pans, then

refrigerate.D. Utilize ice bath method

Page 77: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

7. Which of the following is a SAFE METHOD to thaw food?

A.      In the refrigerator

B.      On the counter

C.      In warm standing water

D. In a bucket of water with sanitizer.

Page 78: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food?

A.      Tongs

B.      Reusable rubber gloves

C.      Cloth towels

D. Powdered latex gloves

Page 79: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE?

A.      One hourB.     Two hoursC.      Three hoursD. Four hours

Page 80: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

10. What is the MINIMUM period of time required for hand washing?

A.    10 seconds

B.     20 seconds

C.     30 seconds

D. 40 seconds

Page 81: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

11. What is the proper procedure for washing hands after using the restroom?

A.      Rinsing with warm water

B.      Washing with soap and cold water

C.      Double hand washing with soap and warm water

D. Rinsing with cold water

Page 82: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

12. The Cold-Holding Temperature for potentially hazardous foods MUST be

A.      41°F or lower.

B.      32°F or lower.

C.      165°F or higher.

D. 0°F or lower.

Page 83: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

13. Where MUST raw meat be placed in the refrigerator?

A.      On top of cooked foods

B.      Below ready-to-eat foods

C.      Next to the refrigeration coils

D. Above fruits and vegetables

Page 84: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

14. When wiping cloths are NOT in use, they MUST be

A.      stored in hot water.B.      washed, rinsed, and soaked in a sanitizing

solution for at least five minutes, then rinsed and allowed to air dry.

C.      soaked in cold water.D. stored in a sanitizing solution.

Page 85: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

15. The proper procedure for cleaning and sanitizing food equipment and utensils is

A.      scrape, sanitize, wash, rinse and air-dry.

B.      scrape/spray, wash, rinse, sanitize, and air-dry.

C.      air-dry, rinse, wash, and sanitize.

D. wash, air-dry, sanitize, and rinse.

Page 86: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

16. Which of the following may be used to sanitize eating utensils?

A.      Soap and water

B.      Warm water

C.      Chlorine bleach

D.      Silver polish

Page 87: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

17. The BEST way to ensure that sanitizing solution remains at the proper concentration is

A.      smelling it.

B.      using sanitizer test strips.

C.      making a large batch each week.

D. feeling how slippery it is.

Page 88: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

18. Which of the following is classified as a potentially hazardous food?

A.      Dry wheat

B.      Shell egg

C.      Fresh orange

D.      Raw celery

Page 89: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

19. Chemical spray bottles MUST be

A.      stored away from all food products.

B.      stored close to food preparation areas.

C.      stored above the grill.

D. stored above clean equipment.

Page 90: Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

20. Insecticides and pesticides may be stored in all of the following ways EXCEPT

A.      in a metal locked cabinet.

B.      on the lowest shelf in the storage room.

C.      above the three-compartment sinks.

D. in the basement separate from food and other chemicals.


Chemical Handler’s Manual - Justice · PDF fileThresholds for Regulated Transactions in List I Chemicals ... any act which is prohibited under other federal laws or obligations under

Chemical Handler’s Manual - Justice · PDF fileThresholds for Regulated Transactions in List I Chemicals ... any act which is prohibited under other federal laws or obligations under

BSM Bet Pays Off for Hospitality Leader€¦ · 01 Coupa Software ll rights reserved. CUSTOMER STORY Industry. Hospitality/ Entertainment. Geographies. Global. Employees. 77,000.

BSM Bet Pays Off for Hospitality Leader€¦ · 01 Coupa Software ll rights reserved. CUSTOMER STORY Industry. Hospitality/ Entertainment. Geographies. Global. Employees. 77,000.

Alabama Fish Consumption Advisories 2015adph.org/tox/assets/2015_Advisory_small.pdfAlabama Fish Consumption Advisories, ADPH, Released June 2015 3 Introduction Alabama has over 77,000

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Cottage Food Operation Applicant - SF, DPH12. ☐ California Food Handler’s Certification. *Incomplete application packets may be returned and the permitting process will be delayed.

Cottage Food Operation Applicant - SF, DPH12. ☐ California Food Handler’s Certification. *Incomplete application packets may be returned and the permitting process will be delayed.

THERE’S Urban Toronto’s Newest Retail NO PLACE Destination ...urbanretailtoronto.com/code/wp-content/...Marketing... · over 77,000 full time students in 2015-2016. Internationalization

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About the UMass Animal Handler’s Occupational Health Program … · 2019. 6. 25. · Occupational Health and Safety in the care and Use ofResearch Animals at ... Tuberculin Skin

About the UMass Animal Handler’s Occupational Health Program … · 2019. 6. 25. · Occupational Health and Safety in the care and Use ofResearch Animals at ... Tuberculin Skin

MX / ENDURO · 2020-05-14 · MX / ENDURO HONDA HONDA CR / CRF / CRFX Fr CR 80/85 small wheel 96-09 17-1,40 1 13004 77,000 78,000 CR 80/85 big wheel 96-09 19-1,40 1 13014 77,000 78,000

MX / ENDURO · 2020-05-14 · MX / ENDURO HONDA HONDA CR / CRF / CRFX Fr CR 80/85 small wheel 96-09 17-1,40 1 13004 77,000 78,000 CR 80/85 big wheel 96-09 19-1,40 1 13014 77,000 78,000

MARCH 2017 - Middleborough, Massachusettsmiddleborough.com/coa/documents/March2017.pdfMARCH 2017 Notes from the Director ... feat of aviation skill, ... Handler’s class and exam.

MARCH 2017 - Middleborough, Massachusettsmiddleborough.com/coa/documents/March2017.pdfMARCH 2017 Notes from the Director ... feat of aviation skill, ... Handler’s class and exam.

Durham Public Schools Income Verification Form Public Schools Income Verification Form ... 428 1,230 1,305 1,380 1,455 1,530 ... 57 ,ooo 62,000 72,000 77,000

Durham Public Schools Income Verification Form Public Schools Income Verification Form ... 428 1,230 1,305 1,380 1,455 1,530 ... 57 ,ooo 62,000 72,000 77,000

Japan By Cristian Lemus. Japan has mored than 77,000 Buddhist temples. This temple is the biggest, it is called, “Iho-ohi.”

Japan By Cristian Lemus. Japan has mored than 77,000 Buddhist temples. This temple is the biggest, it is called, “Iho-ohi.”

An Account Handler’s Guide to Prioritising Clients & Focussing Time Company Place Date: XX/XX/20XX.

An Account Handler’s Guide to Prioritising Clients & Focussing Time Company Place Date: XX/XX/20XX.

Doggone - North Carolina Wildlife Resources …...34 january • february 2012 winc an extent using “here” and “heel” along with the handler’s or gunner’s body posi - tion

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Iridocorneal Endothelial Syndrome: Case Report of Chandler ... · handler’s syndrome is a rare condition characterized by abnormalities in the corneal endothelium, iridocorneal

Iridocorneal Endothelial Syndrome: Case Report of Chandler ... · handler’s syndrome is a rare condition characterized by abnormalities in the corneal endothelium, iridocorneal

21 Jun 19 - DeGrussa And Monty Ore Reserve and Mineral ... · Total 8.2 3.7 1.2 299,000 323,000 Mineral Resource Update ... unabated, with extensive programs of air-core, RC and diamond

21 Jun 19 - DeGrussa And Monty Ore Reserve and Mineral ... · Total 8.2 3.7 1.2 299,000 323,000 Mineral Resource Update ... unabated, with extensive programs of air-core, RC and diamond

Directorate of Human Resources MAIL HANDLER’S TRAINING FY12 USAG Fort Hamilton.

Directorate of Human Resources MAIL HANDLER’S TRAINING FY12 USAG Fort Hamilton.

Handler’s Guide · 2019. 10. 17. · ADMINISTRATIVE COMMITTEE FOR PISTACHIOS – HANDLER’S GUIDE P a g e | 4 8/15/2017 In the event that an exempt handler reaches or exceeds 1,000,000

Handler’s Guide · 2019. 10. 17. · ADMINISTRATIVE COMMITTEE FOR PISTACHIOS – HANDLER’S GUIDE P a g e | 4 8/15/2017 In the event that an exempt handler reaches or exceeds 1,000,000

Aboutthe UMass Animal Handler’s Occupational Health Program (OHSP) forms… · 2017-10-30 · Aboutthe UMass Animal Handler’s Occupational Health Program (OHSP) forms: The animal

Aboutthe UMass Animal Handler’s Occupational Health Program (OHSP) forms… · 2017-10-30 · Aboutthe UMass Animal Handler’s Occupational Health Program (OHSP) forms: The animal

Title II Resolution Strategy Overview · 1 Title II Resolution Strategy Overview 201208v7 JJH August 2012. 2 ... & SH Equity 323,000$ Total Liab. & SH Equity 373,000$ Total Liab.

Title II Resolution Strategy Overview · 1 Title II Resolution Strategy Overview 201208v7 JJH August 2012. 2 ... & SH Equity 323,000$ Total Liab. & SH Equity 373,000$ Total Liab.

Child Care/Preschool Food Handler’s Program Food Handler’s Safety Program.

Child Care/Preschool Food Handler’s Program Food Handler’s Safety Program.

Budget Committee Meeting - Umpqua Community …...Indirect/Miscellaneous/Interest revenue $77,000 Transfers In -$20,727 Total $1,045,519 REVENUE INCREASE / (DECREASE) from FY19 General

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