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Name: ____________________________ Date: _____________ Period: _____NC Food Handler Work PacketDirections: Use the web address and bring this packet with you each day to class. You are responsible for keeping up with this packet. Once signed in to the program use the study tools to assist with completion of this packet. There will be mini quizzes to help you review as you progress. Questions in this packet are organized by chapter though they may not be in the exact order of which they appear in the program. Be detailed in your responses as this packet becomes your test study guide. To access the program after logging in click “Get Certified” and scroll down and click on “elearning course”.If you need additional help completing this packet or missed the questions during the course, please see the manual found at manual can be viewed online or downloaded as a pdf. Chapter 1: Why food safety is importantDefine: Foodborne IllnessIdentify 5 main causes of foodborne illness. a.b.c.d.e.What is the management’s (Person In Charge) role in helping prevent foodborne illness?When the health inspector visits a restaurant why do they check cleanliness of the facility and whether there is a PIC present?Which 4 segments of the population are highly susceptible to foodborne illness? Remember you were told to remember it as an acronym “YOPI”a.b.c.d.Chapter 2: Health and HygieneWhat is biological contamination in a restaurant?How does food worker health affect food safety?What should food workers do if they are sick?In addition to not working while sick, what other habits promote good personal hygiene for food workers?What symptoms are classified with the 24-hour rule? The 24-hour rule is how long one should wait from last observed symptom to return to work. When is it appropriate for food workers to wash hands? In other words, under which circumstances should you wash your hands?Name at least 4 sources of germ contamination in which a food worker must wash their hands. a.b.c.d.e.What are the ‘Big 5’ pathogens that cause foodborne illnesses?a.b.c.d.e.During handwashing, how long must you scrub your hands with soap?What does it mean to double hand wash?When should you double hand wash? Name at least 2 instances. a.b.Can hand sanitizer be a substitute for handwashing? Why or Why not?What are suitable barriers to prevent bare hand contact with food?Name 2 activities that are not allowed in the food prep area.a.b.Chapter 3: Temperature ControlWhy is temperature control important in food safety?What is the meaning of the temperature danger zone?What is the temperature range in the temperature danger zone?What are potentially hazardous foods?What are the types of potentially hazardous foods?If you are unsure how long a potentially hazardous food it should be thrown out. After how many hours (when known when the time started) can potentially hazardous food be left out prior to being thrown out?What is the internal temperature when poultry is considered fully cooked?What is the internal temperature when ground beef is considered fully cooked?What is the internal temperature when fish, roasts and steaks are considered fully cooked?Identify ways to keep hot foods at the appropriate temperature (this is known as hot holding).Identify ways to keep cold foods at the appropriate temperature (this is known as cold holding).What are the 3 methods to cooling food safely?a.b.c.What are the 3 recommended methods to thawing food in a restaurant?a.b.c.Chapter 4: Cross ContaminationWhat is cross contamination?What are the causes of cross contamination?How can cross contamination be prevented while preparing food?How can cross contamination be prevented while food is being stored? Where should raw food be store in relation to ready to eat food?What is the FIFO method used when storing food?Where should you store cleaners in relation to food?Chapter 5: Cleaning and SanitizingWhat is the difference between cleaning and sanitizing?How do you use a 3-compartment sink?Identify the 4 steps to cleaning utensils and dishware in a restaurant.a.b.c.d.Identify 2 methods used in restaurants to sanitize.a.b.Chapter 6: The Food Workers Top 10Identify the top 10 key points of food safety as mentioned in this section of the course1.2.3.4.5.6.7.8.9.10.At this point you have completed the online course for food safety. Remember, you are only allowed to take the FINAL test once. You may do the review for the test before you take the final test! You may also use this work packet to review for the FINAL test.Optional Practice Test found on page 42 of the course manual Test Score: _________________ What topics did you miss more often and need to look over?Remember you are only allowed to take the FINAL test once. The FINAL test and this work packet completed will be your two grades for NCFoodHandler.Student Name: ________________________________________FINAL TEST Grade: ____________ Date Taken: _________________ Teacher’s Initials:_____Work Packet Grade: ______/50 Date Due: ____________ Date Turned in: ______________ ................
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