Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Refrigerate the sliced melon within 2 hours of cutting it. Bacteria and viruses are the most common cause of food poisoning. • Made of plastic or glass and are used to store all foods, but work best for soups, stews and other liquid foods. Melon should be used within 1 month. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. common physical contaminants include metal shavings from cans, staples from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes, fingernails, hair, bandages,dirt and bones. If your cantaloupe is not quite ready, it will continue to ripen with time. what should the manager tell this food handler to do? Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. Refrigerate the sliced melon within 2 hours of cutting it. Food Handler Certification Information for Sites Preparing Meals: One Certified Food Handler needs to be on staff at your site. Worth the drive! Use sparkling water or carbonated water as alternatives to soda. C. exclude the food handler from work. Answer: b. B 24 hours. It's best to slice the leftover meat or turkey so it cools fast. The inspector discussed when to wash hands during food handling. Water supply and disposal . B Stay away from food and prep areas. Sliced Melon What happened: Precut watermelon, honeydew, and cantaloupe potentially contaminated with salmonella were shipped to 22 states in June. 3. 5 . If desired, separate the flesh from the melon rind, though this step is optional. Check the stored melons regularly for signs of spoilage, such as mold and slime. Stack the slices and cut into lengthwise 1/4-inch strips. Trim the taproots from radishes before storing. Definition. Make a 1/2-inch-deep slice through the skin of the fruit, from top to bottom. sliced cantaloupe. Rigid Containers • Rigid freezer-grade containers are made to be crack resistant, leak proof, and allow for expansion of food for when it freezes. 2. . Can this contaminate food and cause a . If the melon is not thoroughly washed, bacteria like E-Coli may be transferred from the surface of the melon into the melon from the blade of the knife (Haraminac, 2012). B Stay away from food and prep areas. Office of Food Safety Division of Plant and Dairy Food Safety (HFS-317) 5001 Campus Drive College Park, MD 20740 (Tel) 240-402-1700) OMB Control No. Cut strips of flesh into 1 inch cubes. C. Put disposable gloves back on. Store unwashed in plastic bags or containers. Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. A Cover the wound with a bandage. A. take a 10 minute break and return to work D. Use hand antiseptic before applying soap. C 48 hours. cdi, foods that did not meet cooling parameters voluntarily discarded by pic. 2. Do not let the fruit stand in the water; some fruits lose food value and flavor and some get water-soaked. A. allow the food handler to return to work in 2 A. honey 1 tsp. Cut each half into 4-6 slices and remove the rind. Where should pesticides be stored? A At any time B When not handling food C Only if wearing gloves D Only if washing dishes!6 What should a food handler do when working with an infected cut on the finger? This person is not require to be on site at all times. Serve with French dressing. Sliced melon measured at 59 degrees F . Use any type of 100% juice. 2. Wash your hands thoroughly for 20 seconds with warm, soapy water before and after handling fresh produce. Slice half the melon into 4 circles of equal size and set aside for assembling the salad later. Must change the water every 30 minutes and cook immediately. Apple spritzer to start, an amazing cheese ball, paella, and the nonesuch kiss! Food handlers with infected cuts on their hands or arms (including sores, burns, lesions, etc.) Thawing must be done using approved methods only. Halve the cantaloupe and remove the inner seeds. d.Causing toxic-metal poisoning. C 30 days after the container has been emptied or the last shellfish was served from the container D 90 days after the container has been emptied or the last shellfish was served from the container #4 You should label all ready-to-eat TCS food that is prepped in-house and held longer than A 12 hours. 2 cups sliced strawberries 2 tsp. handling pets. C - Acids in the food can leach zinc into the food. Check the stored melons regularly for signs of spoilage, such as mold and slime. Alternatively, cut the watermelon in half and use a melon-baller to scoop out watermelon rounds, discarding the seeds. Approved thawing methods used: Observed raw hamburger patties thawing at room temperature. D. restrict the food handler from working with food. Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. Above work station in the food prep area. must not handle food or utensils unless the cuts are properly covered (e.g., waterproof bandage covered with a latex glove or finger cot). To Core: Slice pears lengthwise; using a spoon or melon-baller and working from the base of the pear, scoop out core. Step 2: When using honeydew or cantaloupe, scoop out the seeds. Let the melon slices sit on the table at your backyard BBQ, or in the kitchen waiting to be served, and give them enough time in the Temperature Danger Zone (41 ˚ F to 135 ˚ F; 5 ˚ C to 57.2 ˚ C) and the germs start to reproduce. Submerged in cold water in the sink. In a covered container in the fridge 2. Scrub the melon with a clean produce brush. Traditionally a summer fruit, watermelon can be found year-round at most grocery stores. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. • Use ice paddles to stir Reheating food for hot holding stations • Reheat food to 165°F for 15 sec. Stack slices and slice into 1/4-inch vertical slices. The following recommendations are based on provisions of the 2005 FDA Food Code and the 2006 CFP recommendation to add "cut tomatoes" (e.g., sliced, diced) to the definition of PHF/TCS food in the . Remove Apron. Stand the melon on end and remove the remaining rind and white from the sides. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. Wet hands with warm water. C Cover the hand with a glove or a finger cot. Drizzle dressing over skewers and serve. A gorgeous little restaurant tucked away in the bottom of an antique store. B. allow the food handler to return to work in C. 155°F (68°C). These are best if served slightly frozen. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. A food handler who has just bused tables must do what before handling food? Fresh pork chops. Refrigerate until ready to cut. Cut into 1 inch slices and peel. The person in . Check the stored melons regularly for signs of spoilage, such as mold and slime. was fresh because I saw them dump it on the huge pitcher & when they opened the door I saw a table covered with cut & sliced cantaloupe. Processing the Cantaloupe. 14 days. To select: Choose Ontario pears that are firm. Safe Cooling Methods • Place food in shallow pans • Cut in to small portions • Divide in to smaller containers • Put food in metallic container and an Ice water bath and stir it • Add ice as an ingredient. Definition. Standards of personal hygiene and safety measures adhered to by food handlers . We hope you like it! Term. Since 2003, cantaloupe consumption has been steadily decreasing, dropping from 10.8 pound to 8.7 pounds per capita in 2018. , Remove the vanilla bean and 6 Amazing Cantaloupe Recipes for a Sweet Summer To freeze cantaloupe—or any other melon—remove the rind and scoop out the seeds, for example, then top with paprika, and grated ginger, and pack into freezer bags or containers to freeze, then into cantaloupe, you're basically creating summer in a strawberries, mangos, blueberries, lilikoi, cantaloupe, lychee, apples, starfruit. Also, keep your refrigerator clean and cold (40 degrees F or below). Other prevention tips for specific bacteria and viruses are included below. So, one of these days step outside of your comfort zone & give . In this ServSafe Sample Diagnostic Test, you'll be taking a close look at the well renowned Food and Beverage Safety Training and Certification program, which is administered by the National Restaurant Association in the United States. Using soap or detergent to clean your produce is not . Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Slice the honeydew and cantaloupe and watermelon in half, remove the seeds and then scoop out with a melon baller. . 135°F (57°C). a food handler has diarrhea and has been diagnosed with an illness from shigella spp. I would eat there just to look at the place but the food was great too! 2. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. Dice Slice vegetable into slices. foreign object that is accidentally introduced into food, or a naturally occuring object, such as a bone in a filter, that poses a ohysical hazard. 3-501.14 cooling - p Read more 2.) )Wash cantaloupe and cut into halves; remove seeds. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. contain meat and other food items. b.Spreading pathogens to the food. a. wear gloves while handling food b. work in a non-food handling position c. stay home until approved to return to work d. wash hands frequently while handling food Scoop out the seeds and fibers. Remove the hard, black pips from the melon and cut it into cubes or slices. The following recommendations are based on provisions of the 2005 FDA Food Code and the 2006 CFP recommendation to add "cut tomatoes" (e.g., sliced, diced) to the definition of PHF/TCS food in the . this area of a melon. One container of sliced melon was at 56 degrees for more than four hours. food safety of these foods. Carve the cantaloupe flesh away from the peel and then cut it into cubes, slices, or use a melon-baller to scoop out cantaloupe rounds. Corrective Action: Cease and desist using equipment that requires hood and cooking food with grease laden vapors until hood is operational. Since 2003, cantaloupe consumption has been steadily decreasing, dropping from 10.8 pound to 8.7 pounds per capita in 2018. Melon Salad. Melon consumption has also increased with the introduction of sweeter seedless and hybrid varieties. When using gloves or finger cots, food handlers must still wash their hands. To Prevent Browning: Dry the melon with a clean cloth or paper towel. Don't be misled by scars or minor surface blemishes - they won't affect the flesh or taste. Make sure to remove the seeds if they are present, as these will be harder to pick out after freezing. Nutritional Value Per Serving: Calories 207, Total Fat 5.7g, Saturated Fat 3.2g, Total Carbohydrates 37.4g, Protein 6.3g, Fiber 8.5g, Sodium 246mg Fun Tip: Toast the flatbread C. On the bottom shelf of the dry storage area. Throw out any that are spoiled. Pasteurized. a.Transferring a food allergen. D. To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Store it in plastic bags or clean, airtight containers. LO: How food handlers can contaminate food. Freeze in a single layer before transferring to a freezer-safe container to avoid sticking. 23 After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. In fact the drive is part of the fun. It was also identified that approximately 20% of respondents kept fresh-cut produce (e.g. When refrigerating meat or stuffing, store it in shallow covered containers so it will cool quickly. O Create safe salad bars and self-service lines by taking the following actions: Protect food with sneeze guards or food shields in a direct line between the food and the mouth or nose, usually 14 to 18 inches above the food. Additionally, . Cut orange segments into pieces and toss with strawberries and coconut. Rinse the prickly pears and trim about 1/2 inch from the ends. Baked Lasagna should be reheated for holding to at least which temperature for 15 sec. D. Wipe hands on cloth towel. Up to 92 percent of the fruit is water, and good watermelons are juicy, with a clean, crisp texture. COS: Food handler turned on ventilation hood. Cantaloupe, like most melons, is typically sliced and served with the rind on or removed from the rind. Melons: Safe Handling Practices for Consumers 2 • handling pets. The food was delicate and perfect. Cut oranges in half and remove segments, leaving the shell whole. Once there, the germs find enough nutrients to grow on, all they need is the proper temperature and time to grow. Term. B. wash hands. 1.What is the main reason for food handlers to avoid scratching their scalps? Store It: Ripe, whole cantaloupe can be stored in the fridge for up to five days, while already cut cantaloupe will last for 3 days when refrigerated in an airtight container. Wash hands with warm water and soap. Grasp the skin where you made the incision and peel it off the fruit; it should come away in one piece. 165F. Puree the fruit until liquified, about 2 . Melon consumption has also increased with the introduction of sweeter seedless and hybrid varieties. remove the lid of a container and put the thermometer stem into the sour cream. B. Spray with a sanitizing solution, rinse with clean water, and then dry. Spoon into shells and chill before serving . Take the quiz and find out. A ripe honeydew melon has a creamy yellow rind that is soft and velvety. Mince Roughly chop vegetable on cutting board with a large knife. 145°F (63°C). !5 When may food handlers wear plain-band rings? Taste the sorbet and then decide if you want to add the agave. b. 4. 22 The effectiveness of chemical sanitizers is NOT affected by its. Expected shelf-life of these products is generally much less than for the vegetable products. Step 2: Peel and Cut. Discard any uneaten produce at the end of 4 hours. Cost: $75.00 to $120.00 Length of sessions: 1 - 2 days Plan Ahead for Food Safety o At the store or Farmer's Market: Rinse, drain, and slice fruits as necessary. Then put the melon on a clean surface — one that hasn't come into contact with meat or poultry or other foods that . Color. (113947-113947.1) Once it has been washed, peel, trim, pit, and slice the fruit, and follow the directions for freezing fruit given in Table 2. Peel if desired. Store it in plastic bags or clean, airtight containers. Remove from the freezer, spoon into bowls, and serve. 3 " W hile the food supply in the United States is one of the safest in the world, the Centers for Disease Control and Prevention estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.Preventing foodborne illness and death remains a major public health challenge." Wash your hands thoroughly for 20 seconds with warm, soapy water before and after handling fresh produce. Store it in plastic bags or clean, airtight containers. 1. . A Cover the wound with a bandage. Slice the avocados in half and scoop out with a melon baller or cut into cubes. Scrub the melon with a clean produce brush while washing. C Cover the hand with a glove or a finger cot. To freeze Israeli Melons, first, remove the seeds, then cut into the desired shapes and remove them from the rind. 25. Cut the watermelon into quarters and slice the melon flesh away from the rind. c.Getting food in their hair. • Wash your hands. d. D. Acids in the food can cause the container to rust. The cook did not clean and sanitize the gloves before handling the hamburger buns. observed several containers of sliced deli meat, cut lettuce, cut melon cooling in walk in cooler in covered containers and above 41 degrees f after 4 hours. changing diapers; or. Throw out any that are spoiled. Questions and Answers. Leave it on the counter for up to two days to reach peak ripeness. The moisture level, taste and texture of the fruit suffer if you don't handle it properly. Dry hands and arms with a hot-air dryer. Refrigerate the sliced melon within 2 hours of cutting it. As well, gloves or cots must be . ! D 72 hours. Sliced melons, on the other hand, will last for about three days in the refrigerator. 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