Food Handler Training ServSafe/ SNDH/ Learn2Serve Complete Bundle Guide Verified Answers

Food Handlers Card Test AZ Already Graded A What are three hazards people can get sick from? ️-physical -biological -chemical What are foodborne illnesses? ️Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? ️Fo...

ServSafe Food Handler Test Graded A Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served...

Sersafe Food Handler All Answers Graded A Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours? ️24 hours When washing tableware in a three-compartment sink, the water temperature should be at leas...

Food Handler: Assessment Two All Answers Correct An organism that lives in or on another organism, often with harmful side effects—but without benefits is a: Parasite The viral infection Hepatitis A can be most effectively controlled if: All food personnel practice personal hygiene, such a...

SafeStaff Food Handler Certificate Test Verified Answers If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. ️True A leading cause of foodborne illness is unsafe food handling by food service workers. ️True Salt is a common food allergen. ️False...

Food Handler's Study Guide All Answers Correct Food Handler an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handle...

Food Handlers (Tulsa, OK) Verified Solutions To prevent cross-contamination of food: a. wash hands or change gloves often. b. clean and sanitize work surfaces after working with raw meats. c. store raw meats below ready-to eat foods. d. all of the above answers are correct. ️D. all of th...

Food Handler Training - Riverside, CA Final Exam Complete Solutions What should a food worker use to retrieve ice from an ice machine? A scoop stored outside the ice A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must ...

TX Food Handlers Review Verified Solutions Licensed Applicators ️Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. Ready to Eat ️A food item that does not need to be cooked or has already been cooked and ready to ...

SNHD Food Handler Test All Answers Correct 2024 Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any sp...

SNHD Food Handler Card Verified Answers Which of the following best indicates the presence of mice? ️Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? ️Cooking food to the proper temperature Food held at cold temperatures mus...

Food Handler Training Already Graded A Foodborne Illness any infection or illness that is transferred by the food they eat Bacteria (Microorganism) tiny organisms too small to be seen with the naked eye Brainpower Read More Potentially Hazardous Foods foods that will support the grow...

Servsafe Food Handler Examination Already Rated A 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent c. prevent cross contamination 2. A food handler has finished slici...

Food Handlers Certification Graded A After touching raw ground beef, it is important to: ️Wash your hands. When must you double hand wash? ️After sneezing or coughing, or after eating. What is proper hand washing? ️Using soap, running water and scrubbing 15-20 seconds. It is okay to we...

Serv-Safe Food Handler Verified Answers The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its so...

Food Handler's Test for NYC Dept of Health What temperature should refrigerated foods be held at? And what are the exceptions? ️41 F or below. Exceptions include: smoked fish which should be held at 38 F or below. Raw shell eggs which should be held at 45 F or below. What should shel...

NYC Food Handler's Study Guide Graded A true or false: It is illegal to handle ready-to-eat foods with bare hands true true or false: workers must use gloves when handling foods that will be cooked false what are three acceptable methods of thawing frozen foods refrigerate place under cold ...

Food Handlers Already Graded A 3 types of food hazards physical, chemical, an dbiological Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones Preventing physical hazards Hair nets, hats, light covers, thorough cleaning when broken glass etc. ch...

Food Handlers Card Arizona Verified Answers What are three hazards people can get sick from? ️-Physical -Biological -Chemical correct technique for hand-washing: ️- use running warm water and soap - scrub hands and rinse thoroughly (approximately 20 seconds) - dry hands with single-use to...

Washington State Food Handlers Graded A+ Why is it important for you to rinse fruit and vegetables? To remove some of the bacteria and dirt. What is the correct way to do cleaning and sanitizing? Wash, rinse, sanitize. What is the correct cooling procedure you must use for hot foods such as so...

Food Handlers Permit Test Verified Answers Transferring of pathogens from one surface to another ️What is Cross Contamination? By cleaning and sanitizing ️How can you prevent Cross Contamination? Biological, Chemical, and Physical ️What are the three types of hazards that make food unsaf...

California eFoodHandlers Test Answers Graded A How long can foods safely remain in the Danger Zone during preparation? ️4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? ️...

eFood Handlers Graded A When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. Who is responsible for making sure that food is prepared a...