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Food Handlers License Test Part 1
This deck covers key concepts for the Food Handlers License test, including food safety temperatures, hazards, and prevention methods.
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
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Key Terms
Term
Definition
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature
45 F
Smoked Fish Temperature
38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
Reasons Canned Products Must be Rejected
dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
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| Term | Definition |
|---|---|
Potentially Hazardous foods | any food that supports the rapid growth of microorganisms |
Three thermometers used for measuring food temperature | Bi-metallic stem (0-220), thermocouple, thermistor(digital) |
Raw Shell Eggs Temperature | 45 F |
Smoked Fish Temperature | 38 F or below because of the bacteria Clostridium botulinum |
All Refrigerated Food except eggs/smoked fish Temperature | 41 F or below |
Reasons Canned Products Must be Rejected | dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable |
Vacuum Packaging of any food product in retail food establishment is | Prohibited by law unless special authorization is obtained through the Department of Health |
FIFO | First In First Out- used to implement date products |
All Food must be stored at least | 6 inches off the floor |
To Prevent Cross Contamination | raw food must be placed under cooked food |
Food for storage must be covered and stored in | Vermin-proof containers |
The Three Main Food Hazards | physical, chemical, biological |
Physical Hazards | glass fragments, metal etc. |
Chemical Hazards | pesticide, cleaning agents, prescription medicine |
Biological Hazards | bacteria, viruses, parasites and fungi |
Pathogenic bacteria | no change in appearance, taste or smell |
4 phases of bacteria growth | Lag, Log, Stationary and Death |
the most rapid growth of bacteria | Log phase |
6 factors that affect growth of bacteria | Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM) |
Viruses | cannot reproduce in food, rather they use food to get inside the body |
Hepatitis A and norovirus | 2 viruses that typically contaminate our food supply through fecal contaminated waters or food |
Trichinella Spiralis | food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes |
Anisaki Simplex | food-borne parasite found in marine fish |
Salmonella Enteritidis | associated with raw poultry and raw shell eggs |
How to avoid Clostridium Perfringes | rapid cooling, rapid heating, and avoid preparing foods |
Staphylococcal | food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food. |
How to avoid E-Coli | cook hamburgers and ground meats at 158F |