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Unit 4 Food Handler Health and Hygiene

Unit 4 Food Handler Health and Hygiene. Food Handler Health & Hygiene. Hand Washing. Personal hygiene. Personal hygiene. Personal hygiene. Unit 5 Receiving and Storing Food Safely. Receiving and Storage. Receiving. Approved Source. Receiving. Receiving. Receiving. Storing. Storing.

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Unit 4 Food Handler Health and Hygiene

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  1. Unit 4Food Handler Health and Hygiene

  2. Food Handler Health & Hygiene

  3. Hand Washing

  4. Personal hygiene

  5. Personal hygiene

  6. Personal hygiene

  7. Unit 5Receiving and Storing Food Safely

  8. Receiving and Storage

  9. Receiving Approved Source

  10. Receiving

  11. Receiving

  12. Receiving

  13. Storing

  14. Storing

  15. Storing

  16. Storing

  17. Storage

  18. Unit 5 Review

  19. 1. When receiving a shipment of food, the internal temperature of frozen food should be: • -18°C (0°F) • 4°C (40°F) • 60°C (140°F)

  20. 2. Food should only be accepted from approved sources because they: • are subjected to regular inspections • provide easy credit term for restaurants • have adequate storage space on the vehicle

  21. 3. A food shipment of a box of frozen chicken breasts, four cartons of milk, a crate of raw carrots and three bags of flour has just arrived. What should be put away first? Second? Third? Last? • frozen chicken breasts • cartons of milk • bags of flour • crate of raw carrots

  22. 4. The first in, first out (FIFO) rule means that food is organized so that: • frequently used items are close to the door • the first products loaded onto the delivery truck are unloaded first • older stock is used before new stock

  23. You are receiving a shipment of potentially hazardous refrigerated food. The temperature gauge on the delivery truck is not working. What should you do first? • reject the shipment • check the temperature of the food • ask the driver how long the gauge has been broken

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