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A comprehensive guide to obtaining a food handlers card in arizona for the year 2024. It covers a wide range of topics related to food safety, including proper hand-washing techniques, temperature control, cross-contamination prevention, and the identification of potential food safety hazards. The document offers 100% accurate answers to common questions, ensuring that readers are well-equipped to pass the required exam and maintain safe food handling practices in their workplace. With detailed information on topics such as the 'danger zone' temperature range, proper cooking temperatures for various foods, and the steps for manual dishwashing, this guide is an invaluable resource for anyone working in the food service industry in arizona.
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To prevent cross contamination - correct answersWash your hands, wash and sanitize all food contact surfaces, prepare raw meat away from other foods, use a separate cutting board and knife for raw meat, store raw meat separately and BELOW other foods, store meat with a higher cooking temp below a meat with a lower cooking temperature How to store meat - correct answersStore raw meat separately and BELOW OTHER FOODS!Meat with a higher cooking temperature goes below a meat with a lower cooking temperature Preparing food several hours in advance can make food unsafe because: - correct answersBacteria can grow if the food temperatures are wrong Opened containers of sour cream, chives and butter: - correct answersMust be discarded after a customer has used it What are three hazards people can get sick from? - correct answers-Physical
Any food cooked in a microwave should be cooked to - correct answers165 degrees four causes of foodborne illness - correct answers- bacteria
YOPI - correct answersYoung Older than 65 PregnantImmune Comprimised What are dangerous foods for YOPIs - correct answersuncooked meat, sprouts, eggs, unpasteurized milk and juice, milk and dairy products, raw oysters What are contaminants - correct answersOrganisms known to cause illness, bacteria or viruses (chemical or physical) What are physical hazards? - correct answersHard or soft objectsjewelry, broken glass, used band aid, hair, staple, fingernail What are chemical hazards? - correct answersContamination from a poisonous substance, cleaning supplies, soap, pesticide, drink metals Where are chemicals to be stored? - correct answersAway from utensils and food, food prep areasStore below food prep/ sink Biological Hazards - correct answerswant to keep foods safe from parasitescook beef, pork and fishserve approved sources of food/ waterbacteria can grow in food if not cleanviruses can't be destroyed by freezing How to keep hot foods hot - correct answersCover pan, stir food to distribute heat, never mix cooked foods with cold foods Potentially hazardous foods can be left at room temperature for how long? - correct answersless than 2 hours Cross contamination - correct answersthe spreading of pathogens from one food to another