NC Food Handler Work Packet
Name: _______________
Directions: This packet is to go with the NC Food Handler Rubric. Use the web address
www.ncfoodhandlers.com 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. Noted locations of questions
are identified throughout the packet. Completion of the food handler course materials will reward 84
points, 16 points will be awarded for completion of the separate web activity)
Food Handler Illness- When you are sick (Chap. 2 Video & Supplemental Study pg. 10)
1. Under what conditions should you call the person in charge at your food service job to “call
out?” “Calling out” is food service speak for not coming to work. What are the symptoms that
require a food worker to remain home from work?
2.
You cut your finger prior to going to your food service job. When may an injured food handler
handle food? What conditions need to be done to ensure safe food handling practices?
3. You cannot work when you are will with any of the “Big Five.” Name the 5 big foodborne
microorganisms.
Cleaning & Hygiene (Chap. 2 Video, Chap. 5 Video, Flash Course, and Supplemental Video 3)
4. Identify situations when food handlers must wash hands (name 3)
5. Can food service gloves be used as a substitute for hand washing? Why or why not?
6. Is it acceptable for food handlers to use hand sanitizer in place of hand washing if they are busy?
Why or why not?
7. Describe when and how to double hand wash
8. Why are cloth dishtowels unacceptable for drying dishes?
9. Why should food handlers keep short unpolished finger nails?
10. What types of jewelry is acceptable for food handlers to wear?
11. What is the difference between cleaning and sanitizing?
12. What are the correct steps for cleaning utensils, food contact surfaces, and equipment? (There
are 4 steps)
13. What is the correct way to set up a 3 compartment sink?
14. What are some ways to prevent pests within a food service facility?
Foodborne Illness, Causes and Prevention (Chap. 1 Video, flash course, Supplemental Study Guide pg. 4)
15. Define: Foodborne Illness
16. Define: Foodborne Disease Outbreak
17. Who is most at risk for foodborne illness? Remember you were told to remember it as a
acronym “YOPI”
18. What is the management’s (Person In Charge) role in helping prevent foodborne illness?
Temperature Control/ Thawing (Chap. 3 video and flash course)
19. What is the temperature danger zone?
20. What is potentially hazardous food?
21. What is the minimum temperature to hot hold potentially hazardous food?
22. What is the maximum temperature for cold holding potentially hazardous food?
23. What is the maximum holding time for potentially hazardous food that has been exposed to the
temperature danger zone?
24. Why use a metal-stem (also called metal dial) probe thermometer?
25. Name a way to keep hot food hot
26. Name a way to keep cold food cold
27. Name 3 ways to thaw potentially hazardous food
28. Poultry, and stuffed meats, casseroles, and dishes combining raw and cook food should be
cooked to what minimum temperature?
29. Pork products, roasts (pork and beef) and shell eggs for immediate service should be cooked to
what minimum internal temperature?
30. How do you calibrate or check a food thermometer?
31. What are some ways to cool hot food properly?
Cross Contamination (Chap. 4 video and flash course)
32. Define cross contamination
33. What is physical contamination (also called physical hazards)?
34. Identify 3 ways to prevent cross contamination
35. How should raw food be stored in relation to ready-to-eat food?
36. Define physical hazards and give one example.
37. Define chemical hazards and give one example.
38. Define biological hazards and give one example.
Food Storage (Supplemental study pg. 18-19)
39. What is the FIFO method in food storage?
40. Where should raw meat, fish and poultry be stored in the refrigerator?
41. Where should you store cleaners and poisons in relation to food?
42. What should you do if food becomes contaminated? What if you are unsure if the food is
contaminated or not?
Study Materials:
Challenge Score ____________ Student Initial_____________ What areas of food safety did you score
well on?
_
Completed Crossword: What vocabulary words do you need to look over more? Which words were
missed?
Practice Test Score: _________________
What topics did you miss more often and need to look over?
Going to the Web: Go to the mayoclinic.org website and do a search on the major food borne illness
below. Complete the table. (16 points)
Definition
Causes
Salmonella
Shigella
E. Coil
Hepatitis A (also see
question below)
Norovirus
43. Hepatitis A has a unique symptom called jaundice. What is jaundice?
Prevention