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Food Handlers License and management certification test with verified solutions.
Food Handlers License and management certification test with verified solutions.
[Show more]Food Handlers License and management certification test with verified solutions.
[Show more]No, homemade foods may not be sold or used in a public food service establishment - Answer ️️-Can homemade salad dressing be sold in public food service establishment? 
 
Food is delivered within an acceptable temperature range - Answer ️️-During a delivery of frozen products the manager on ...
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Add to cartNo, homemade foods may not be sold or used in a public food service establishment - Answer ️️-Can homemade salad dressing be sold in public food service establishment? 
 
Food is delivered within an acceptable temperature range - Answer ️️-During a delivery of frozen products the manager on ...
What are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical 
 
What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitizati...
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Add to cartWhat are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical 
 
What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitizati...
A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing 
 
When storing chemicals used in a foodservice establishment, which of the statements below is true? 
a. Chemicals that are not in their o...
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Add to cartA manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing 
 
When storing chemicals used in a foodservice establishment, which of the statements below is true? 
a. Chemicals that are not in their o...
What is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - Answer ️️-a. a metal probed thermometer
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Add to cartWhat is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - Answer ️️-a. a metal probed thermometer
What must the person in charge of a nursing home do when A food handler has a sore throat and fever? 
A. Make the food handler wear a medical face mask. 
B. Allow the food handler to wash dishes. 
C. Send the food handler home. 
- Answer ️️-C. Send the food handler home
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Add to cartWhat must the person in charge of a nursing home do when A food handler has a sore throat and fever? 
A. Make the food handler wear a medical face mask. 
B. Allow the food handler to wash dishes. 
C. Send the food handler home. 
- Answer ️️-C. Send the food handler home
According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Answer ️️-Over 76 million people
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Add to cartAccording to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Answer ️️-Over 76 million people
Average number of food borne illnesses per year - Answer ️️-76 million people (1/4 people in the us)
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Add to cartAverage number of food borne illnesses per year - Answer ️️-76 million people (1/4 people in the us)
TCS - Answer ️️-time/temperature control food 
 
TCS foods - Answer ️️-meat, dairy, shell fish ,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, 
baked potatoes
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Add to cartTCS - Answer ️️-time/temperature control food 
 
TCS foods - Answer ️️-meat, dairy, shell fish ,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, 
baked potatoes
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests 
- Answer️️- d) complying with st...
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Add to cartThe Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests 
- Answer️️- d) complying with st...
What is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees 
 
In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation
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Add to cartWhat is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees 
 
In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation
Potentially Hazardous foods - Answer ️️-any food that supports the rapid growth of microorganisms 
 
Three thermometers used for measuring food temperature - Answer ️️-Bi-metallic stem (0-220), thermocouple, thermistor(digital)
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Add to cartPotentially Hazardous foods - Answer ️️-any food that supports the rapid growth of microorganisms 
 
Three thermometers used for measuring food temperature - Answer ️️-Bi-metallic stem (0-220), thermocouple, thermistor(digital)
1x sold
How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish 
 
What is the minimum water temperature required at a hand-washi...
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Add to cartHow long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish 
 
What is the minimum water temperature required at a hand-washi...
All of the following are components of an Integrated Pest Management program EXCEPT: 
a. Denying pest access to the establishment 
b. Denying pests food, water, and a hiding or nesting place 
c. Notifying the EPA that pesticides are being used in a food handling operation 
d. Working with a licensed...
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Add to cartAll of the following are components of an Integrated Pest Management program EXCEPT: 
a. Denying pest access to the establishment 
b. Denying pests food, water, and a hiding or nesting place 
c. Notifying the EPA that pesticides are being used in a food handling operation 
d. Working with a licensed...
What must the manager include in this training? 
- Answer ️️-A. To sanitize utensils before washing them 
B. To keep the wash solution at a cold temperature 
'C. To measure the concentration if the sanitizing solution' 
D. To use a cloth towel to dry dishes after sanitizing them
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Add to cartWhat must the manager include in this training? 
- Answer ️️-A. To sanitize utensils before washing them 
B. To keep the wash solution at a cold temperature 
'C. To measure the concentration if the sanitizing solution' 
D. To use a cloth towel to dry dishes after sanitizing them
Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers 
- Answer ️️-C. Ground beef patties
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Add to cartWhich food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers 
- Answer ️️-C. Ground beef patties
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