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California food handler| Answered 100%
Correctly| 2025- 2026
foodborne illness results in ---- hospilizations and ----- deaths 128,000/3, Contaminated food ---,---,---, the same as other food. Taste, smell, looks Three hazards that cause foodbourne illness are Biological, chemical, and physical Highly Susceptible Populations include Younger than 5, older than 65, immune comprimised The 8 most common Food Allergens are Milk, soy, eggs, wheat, peanuts, nuts,fish, and shellfish PIC stands for: Person in charge
List 5 Biological Contaminants: Bacteria, Viruses, live parasites, fungi, molds List 5 possible sources of Chemical Contaminants Cleaning and sanitizing chemicals, pesticides, personal care products, paints, certain types of metal when used incorrectly. List 5 types of Physical Contaminants: Bones, fruit pits, dead bugs, nails, bandages. Food Handlers must not work with food when they are sick with the following symptoms: Diarrhea, vomiting, jaundice, fever, sore throat Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These include: Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin Producing E. Coli; Hepatitis A; Norovirus
Ready-to-eat foods are foods served without additional washing or cooking to remove germs. List some examples of ready-to-eat foods: sliced fruits and vegetables; salads; sandwiches; baked goods; tortillas; ice in drinks or food Food handlers can prevent bare hand contact with ready-to-eat foods by using: Utensils; deli paper; single-use gloves The temperature range in which bacteria can grow rapidly is between---f and ---f We call that temperature range the Danger Zone. 41 °F; 135 °F Time and Temperature for Safety Foods (TCS) left out at room temperature for more than four hours, must be Discarded he only way to be sure that you've cooked something to the right temperature is with a
Probe, thermometer When you are working with food it's key to _________________ quickly in _______________ batches Work, Small Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix----and -----.
- Cold foods, cooked foods Cold, cooked food that needs to be reheated for hot holding must be heated to ________°F for 15 seconds within _______ hours, before being put onto the steam table to be held at _________°F 165 °F; 2; 135 °F Unsafe thawing can let ______________ grow in the outer layers of the food, while the inside stays frozen. Bacteria
Cutting board To minimize contamination from accidental drips or other contact, store meat with a _______________ cooking temperature (like chicken) below meat with a _______________ cooking temperature (like fish). Higher, lower Both of these steps are important to keeping kitchens clean and safe, but the differences are important; _______________ uses soap and water to remove dirt and food from surfaces, while ________________ uses chemical or heat to kill germs Washing, sanitizing When cleaning and sanitizing dishware in a 3-compartment sink, you must first ______________, then _______________, and then _______________. Wash, rinse, sanitize
Store soaps, sanitizers, cleaners, and pesticides separate from _______________ and ________________ areas. Food, food prep If you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperatures for sanitization, so _______________ gauges and _______________ levels must be monitored. Temperature, sanitizer Just like ________ drying is not acceptable for hand washing, it is also not used for dishwashing. Towel Pesticides are harmful substances that must only be handled by _________ __________, and only when food is carefully protected. Licensed, applicators ___________ is the most effective way of keeping your kitchen pest-free.
