Chapter 1. Food Handler Training. Learning Objectives. Food workers are expected to know this information to obtain their food handler card. ... <看更多>
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Chapter 1. Food Handler Training. Learning Objectives. Food workers are expected to know this information to obtain their food handler card. ... <看更多>
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A. Personal hygiene, health screening, and illness reporting procedures. B. Effective temperature control and monitoring practices
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1. Inadequate hand washing 2. Employees working while ill 3. Cross Contamination 4. Inadequate final cooking temperature 5. Inadequate temperature control.
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what is one important rule that can help you avoid cross contamination when storing food? store raw foods on shelves below ready-to-eat foods.
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What is the primary reason for washing, rinsing and sanitizing cutting boards? To prevent germs or allergens from spreading from one food type to another.
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Has a digital screen and a metal probe, goes about 1/2 inch into food for 5 seconds to measure temperature of thin foods. How to Calibrate a thermometer.
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any time bacteria from one food or spreads to another food. cleaning. removing particles of dirt and food from surfaces. cleaning. uses hot water and soap.
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What are the four types of biological pathogens? 1. Bacteria 2. viruses 3. parasites 4. fungi.
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Tiny, one celled microorganisms found everywhere. Food borne illness. Illness caused by eating contaminated food. Cross contamination.
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Chapter 1. Food Handler Training. Learning Objectives. Food workers are expected to know this information to obtain their food handler card.
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