What items should be rejected
Appearance Reject food that is moldy or has an abnormal color.
Food that is moist when it should be dry, such as salami, should also be rejected.
Do not accept any food item that shows signs of pests or pest damage.
Texture Reject meat, fish, or poultry that is slimy, sticky, or dry..
Which procedure would help protect food from contamination by employees and customers
Food covers and sneeze guards Cover food and install sneeze guards to protect food from contaminants. Covers, like the ones shown in the photo at left, also help maintain a food’s internal temperature. Temperature Hold TCS food at the correct internal temperature.
What are 4 good personal hygiene habits of a food handler
Checklist for Personal Hygiene Practices of Food-handlersUniforms, aprons (or clothes) should be clean at the beginning of a work shift.Wear a hair restraint (hat or hairnet)Keep fingernails short and clean.Avoid touching nose, mouth, hair and skin during food preparation.Do not smoke in food premises.Do not cough or sneeze directly onto food.More items…•
Is the food safety manager exam hard
The short answer to this question is, “yes”. Don’t worry too much though, because most people pass. But, most people also complete an 8-hour training course before attempting the exam. If you have not taken a food safety training course or did lots of self-study, you will probably fail.
Which hazard is grounds for closing a foodservice operation
The following hazards require the closure of an operation: * Significant lack of refrigeration. * Backup of sewage into the operation or its water supply. * Emergency, such as a building fire or flood.
When food handlers are required to wash their hands during the work day
When you should wash your hands after visiting the toilet. after touching refuse such has food waste or bin bags. after blowing your nose, sneezing or coughing. after you have handled raw food, poultry or vegetables.
What is the difference between ServSafe manager and food handlers
The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. … The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness.
Who is considered a person in charge in food service
A designated Person In Charge must be in the food establishment during all hours of operation. When open to the public, every food establishment must have a Certified Food Protection Manager ( CFPM ) or a Person In Charge ( PIC ) on-site.
What is PIC in food safety
It is critical that the person in charge (PIC) of a food establishment is knowledgeable about food safety. The PIC must have knowledge of the basics of proper food handling, Food Code requirements, and operating procedures within the establishment. …
How long is the food manager exam
90 minutesYou will have 90 minutes to complete the exam, which consists of 75 multiple-choice questions. You must get a 70% or higher to pass.
What is the first thing a person in charge should do when someone arrives at the food service
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation? Ask for identification. Besides hot and cold running water and soap, what must a handwashing station in an operation contain?
What are two of a food handlers responsibilities
Food handler are responsible for cooking, preparing, serving, packing, displaying and storing food. They must follow any safety instructions issued by an employer, and conduct their duties in such as way so that they do not affect the health and safety of themselves, work colleagues, customers or their employers.
How do I become a certified food service manager
Food establishments in California are required to have at least one certified food manager who has successfully passed an accredited food safety certification exam, such as ServSafe or Prometric. Certification is valid for 5 years.
What is a food hazard
A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. … Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related.
How are people responsible for food safety
make sure food is safe to eat. make sure you don’t add, remove or treat food in a way that makes it harmful to eat. make sure the food is the same quality that you say it is. make sure you don’t mislead people by the way food is labelled, advertised or marketed.