Jamaica Food Handler's Permit Exam flashcards
Jamaica Food Handler's Permit Exam · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- The range from 5°C to 60°C (41°F to 140°F) in which bacteria multiply rapidly. Food should not be held in this range beyond the two-hour/four-hour limits.
- Two-hour/four-hour rule
- Food in the danger zone under 2 hours may be refrigerated or served; 2–4 hours may be served but not chilled; over 4 hours must be discarded.
- Clostridium perfringens
- A spore-forming bacterium that grows in cooked meats, stews, and gravies held warm for long periods. Rapid cooling and thorough reheating to 74°C prevent growth.
- Bacillus cereus
- A spore-forming bacterium linked to cooked rice left at room temperature. Spores survive cooking, so rice must be cooled quickly and refrigerated.
- Norovirus
- The leading cause of viral foodborne illness. It spreads from infected handlers to ready-to-eat food and is not destroyed by alcohol hand sanitizer.
- Staphylococcus aureus
- A bacterium carried on skin, noses, and hands that produces a heat-stable toxin in food left at room temperature. Reheating does not make the food safe.
- Listeria monocytogenes
- A bacterium that grows at refrigeration temperature and is linked to soft cheese and deli meats. It is especially dangerous for pregnant women and vulnerable groups.
- Scombroid poisoning
- Histamine poisoning from spoiled tuna, mackerel, and similar fish kept above 4°C. The toxin is heat-stable, so cooking does not make the fish safe.
- Hepatitis A
- A viral illness spread by an infected food handler through contaminated hands and food. It is a notifiable disease and requires exclusion from food handling.
- Handwashing duration
- Hands must be scrubbed with soap and water for at least 20 seconds, including backs, between fingers, and under nails, then dried with a single-use towel.
- When to exclude a handler
- Exclude anyone with vomiting, diarrhoea, jaundice, fever with sore throat, Salmonella, Shigella, E. coli O157, Hepatitis A, or Norovirus from food handling.
- Waterproof coloured plaster
- A brightly coloured waterproof dressing used to cover cuts and wounds. The colour allows the plaster to be seen if it falls into food.
- Cooking poultry temperature
- Poultry and stuffed foods must reach an internal temperature of 74°C (165°F). Ground meat must reach 71°C (160°F) and whole cuts 63°C (145°F).
- Cooling cooked food
- Cool from 60°C to 21°C (140°F to 70°F) within 2 hours, then to 5°C (41°F) within a further 4 hours, using shallow containers or ice baths.
- Reheating leftovers
- Reheat food rapidly to at least 74°C (165°F) within 2 hours and reheat only once. Slow cookers and bain-maries heat too slowly to be safe.
- Thawing food
- Thaw in the refrigerator at 5°C or below, under cold running water, in a microwave if cooked immediately, or during cooking. Never thaw on the counter.
- Thermometer calibration
- Check a probe thermometer in ice water at 0°C (32°F) or boiling water at 100°C (212°F). Adjust the reading so it matches the known temperature.
- Refrigerator storage order
- Store raw meat, poultry, and fish below cooked and ready-to-eat foods, with raw meat on the bottom shelf to prevent drips contaminating other food.
- Colour-coded chopping boards
- Separate boards and knives for raw meat, cooked food, fish, and vegetables. They prevent cross-contamination between raw animal foods and ready-to-eat food.
- Chemical storage
- Keep cleaning agents and pesticides in a separate locked store away from food, and label all containers clearly to prevent accidental contamination.
- Cleaning versus sanitizing
- Cleaning removes visible soil with detergent and water. Sanitizing reduces microorganisms to a safe level and must follow cleaning on a cleaned surface.
- Chlorine sanitizer strength
- Chlorine (bleach) sanitizer is used at 50–100 ppm, checked with test strips. Too weak fails to kill pathogens; too strong leaves toxic residue.
- Heat sanitizing
- Hot water at 77°C (170°F) or above for at least 30 seconds, or a commercial dishwasher's final rinse cycle, sanitizes cleaned food contact surfaces.
- Pest control signs
- Droppings, gnaw marks, grease trails, live or dead insects, and nests indicate pests. Report immediately and do not treat food areas with pesticide.
- Handwash basin requirements
- A handwash basin must supply hot and cold running water, soap, and single-use towels, and must not be used for any other purpose.
- Waste bin requirements
- Waste bins must be covered, leak-proof, and pest-proof, removed frequently, and cleaned and sanitized after emptying; refuse areas are sited away from food rooms.
- Shatterproof light fittings
- Light fittings over food areas must be shatterproof or fitted with covers to prevent glass contaminating food if a bulb breaks.
- Ice handling
- Ice is a food: make it from potable water, store it covered, use a dedicated scoop, and never handle it with bare hands or use it to chill drinks.
- Dry storage conditions
- Dry storage should be cool (10°C–21°C / 50°F–70°F), dry, well ventilated, and pest-proof, with food sealed in labelled containers off the floor.
- First-in, first-out
- A stock rotation rule: use the oldest stock first, and label and date all stored food so it is used or discarded by its use-by date.
- Food handler's permit
- A permit issued after a medical examination and approved training, typically valid for one year, required for anyone handling food for the public in Jamaica.
- Public Health Act powers
- Authorised officers may inspect food premises without notice, take samples, and serve notices requiring corrective action within a stated time under the Public Health Act.