If you’re preparing or handling food for a customer, you need to know what items must be removed before handling the product. Here’s a quick guide to ServSafe food handler requirements and items a food handler must remove before working with food. Keep in mind that you must wear gloves whenever working with food, especially when you’re prepping melon. You must keep your hands at a temperature of 70°F.

ServSafe Food Handler Test

The ServSafe Food Handler Test is designed to measure the level of knowledge that employees in the food service industry have about safe food handling. It tests basic knowledge needed by food handlers in all positions other than management. It consists of 40 questions and is not timed, so you can take it as often as you like. To pass the test, you need to score 75% or higher. To get a certificate of achievement, you must answer at least 30 of the 40 questions correctly.

ServSafe tests are timed, so practicing on practice exams before the actual test can help you budget your time wisely. Practice exams can help you know which items to remove before working with food and how much time to allow for each one. You can also take mock exams to see what areas of the exam you’ll need to work on. You can take a practice test as many times as you like to get familiar with the format of the actual exam.

Requirements for food handlers

If you’re preparing and serving foods in a commercial establishment, you need to know the requirements for food handlers. Food establishments in certain states, like Hawaii, are required to have a certified food safety manager on site at all times. Managers can obtain the certification by completing an approved food handler safety training program. They must also pass an exam from a reputable organization. Many states require that one employee must complete a certified food handler safety training program before working with food. Some states, such as California and New York, also require that all food handlers hold a certified food worker’s license.

Food handlers must also have a Food Handlers Permit. Without this permit, they are prohibited from handling and serving food that has not reached the appropriate temperature. If they do, they may be fined and their business may close. This requirement is based on the Food Code 2017.

Items that must be removed before working with food

Before beginning work, all food handlers must shower and change into clean clothes. The use of aprons and gloves is not recommended, as they can harbor pathogens. It is important to remove hair accessories and wash hands thoroughly before handling food. Hair and jewelry should be kept away from the work area. Items contaminated with food should be disposed of properly and should not be worn again.

Plain wedding bands and medical bracelets are exceptions to the rule. Aprons and medical bracelets should also be removed. It is also important to drink only from a covered bottle or container that contains a straw, and to store any containers with food on a non-prep surface. Lastly, food handlers should clean and sanitize their thermometer before using it. They should also stick it into the thickest part of the food before using it.

Cross-contamination risk

There are some important guidelines for food handling. Those guidelines are based on the minimum internal cooking temperature of each food. For example, you should never use raw meat on a surface that contains prepared food. Additionally, raw seafood should never be prepped together with ready-to-eat meat. You should also clean and sanitize utensils and surfaces between preparing raw meat and prepared seafood.

The most common way to reduce cross-contamination risk is to prevent the transfer of harmful bacteria from one food type to another. Raw meat, poultry, and seafood, for example, contain bacteria and other pathogens. Cross-contamination occurs when these contaminants accidentally cross over into the other food. For example, nuts and nut products can transfer pathogens from one food type to another.

Proper use of a food thermometer

When using a food thermometer, make sure that it is inserted correctly. The probe should be inserted into the thickest part of the food without touching bones, fat, or gristle. Insert the thermometer about an inch in, and then wait 10 seconds before removing. Then, check the temperature and if it’s too hot, remove the meat and let it rest for three minutes before carving. The temperature of meat must reach the safe minimum temperature recommended by the CDC.

Always calibrate your food thermometer before working with it. You can use the thermometer to measure temperatures in various types of foods. When working with raw ingredients, you should place the thermometer at the thickest part of the food. If you’re cooking with ground meat, make sure you check several places to be sure that the meat is properly cooked. Also, remember to keep the thermometer clean. It’s essential to wash it thoroughly after every use. Don’t soak it in water or immerse it in a hot liquid, but wash it by hand. It can melt if it’s placed too close to the heat or dropped in a hot liquid.