What are the top 6 things that food handlers do to contaminate food?

Describe staph infection?

Describe 8 actions a food handler can do to avoid contaminating food?

What are 3 characteristics of a good personal hygiene program?

What is a managers role in creating a good personal hygiene program?

Where must hands be washed?

Describe the 5 steps to wash hands? How long should it take?

Describe 11 situation where a food handler washes their hands?

What is a hand antiseptic? Describe the regulations it must follow and describe when to use them.

Describe 4 guideline for buying single-use glove?

What are the 6 guidelines to using single-use gloves?

What are the 4 situations to change gloves?

When can you handle food with bare hands?

Describe 4 work attire guidelines?

What are the rules for eating, drinking, smoking, and chewing gum/tobacco?

What are 3 kinds of policies for reporting health issues?

How should a food handler be treated when they have a sore throat with a fever?

How should a food handler be treated when they have at least one of the symptoms: vomiting, diarrhea, jaundice?

How should a food handler be released when they exhibit anything from the Big 6?

What are the 9 steps in the flow of food?

What is the danger zone? What is the temperature where pathogens grow even faster

What are the top 4 ways for a food handler to avoid Time-temp abuse?

Name the 3 types of thermometers?

Describe a bimetallic thermometer? What is a calibration nut, scaling, dimple.

Describe thermocouples and thermistors? Name the 4 types of probes and the best uses for them?

Describe an infrared thermometers and how to use them.

No matter what type of thermometer, describe 4 guidelines you need to know about it?