Fast Food and Food Handler Wear Essay example

Words: 1866
Pages: 8

1. Infrared thermometers are used to measures?
Surface temperatures 2. Food cannot be refrozen once it is thawed because?
Dangerous bacteria can grow on thawed food 3. What is the minimum temperature for transporting hot food and hot food holding items?
135 (F) degrees 4. The appropriate freezing method for destroying the anisakis parasite in fish is?
-4 f degrees and held for 7days 5. What type of jewelry may a food handler wear while preparing food?
Plain band 6. A women runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the bathroom sink has backed up and is overflowing. What should the manager do?
Close the restroom and call a plumber to unblock the drain 7. The
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175 f and steeped for minimum of 5 min 51. The correct method for calibrating a stem type thermometer is?
In water and ice, and calibrate 32 f 52. Shellfish dealer tags must be kept on file for how many days after the shellfish was harvested?
90 days 53. You have a food delivery arriving in an hour that will consist of milk cartons, fresh chicken breasts, and vacuum-packed bacon. What is the best thermometer to use to check product temperatures on all of these products?
Bimetallic thermometer 54. Food borne intoxication is caused by eating food that contain?
Poison producing microorganisms 55. To free up space in the kitchen, a busser is asked to manually clean some pot and pans in a three-compartment sink. First he scrapes and rinses the items. Then, he washes them in the first sink, rinses them in the second sink, sanitizes them in the third sink, and sets the items on the drain board to air dry. What did the busser do wrong?
He forgot to clean and sanitize the sinks before using them 56. PCO stands for?
Pest control operator 57. The best method of preventing an outbreak of Hepatitis A is?
Proper hand washing procedures 58. On her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties form the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice tomatoes. When she’s done, she slices raw onions. In this