1. Review Practicing good hygiene Controlling time and temperature
A food handler transfers pathogens from hands to food. How could this have been prevented? After cutting up melons a food handler puts them in the cooler. What is this an example of? A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of?
Controlling time and temperature
Cross-contamination

2. Review 10-15 seconds After hand washing Hand washing!
Hands should be scrubbed with soap for how many seconds? When should a hand antiseptic (hand sanitizer) be used? Hand washing sinks should only be used for what?
After hand washing
Hand washing!

3. Review When prepping food Plain band ring Simply washing your hands
When should a hair restraint be worn? What jewelry can food handlers wear to work? How can norovirus be prevented?
Plain band ring
Simply washing your hands

4. Review Thickest part- usually the middle 41F to 135F
The thermometer should be placed in what part of the food? What is the temperature danger zone? TCS foods must be labeled what does the label need to include?
41F to 135F
When the food must be sold, eaten, or thrown out.

5. Review Cross-Contamination Cross-Contact
When pathogens are transferred from on surface to another this is called? When a food item containing an allergen comes in contact with another food item and their proteins mix this is call? What should you do if cross-contamination happens?
Cross-Contact
Do your best to fix problem, set aside contaminated item, ask manager what to do.