SNHD: Food Handler Card correctly answered 2023

SNHD: Food Handler Card correctly answered 2023Which 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 01:36 01:42 Food held at cold temperatures must be kept at this temperature or below. 41 °F Which disease is transmitted by food? Hepatitis A Customer's can order rare steak if: There is a consumer advisory notice on the menu Foods held at hot temperatures must be kept at this temperature or higher. 135 °F Germs that cause foodborne illness are most easily spread by: Unwashed hands You reheat food in: 165°F You cook poultry (chicken, duck, turkey) in: 165°F You cook tenderized/injected and ground meats in: 155°F You cook raw shell eggs for hot holding in: 155°F You cook whole muscle meat in: 145°F 00:10 01:42 You cook Fish and seafood at 145°F You cook Raw shell eggs for immediate service at 145°F Fruits, vegetables, and grains cooked for hot holding 135°F Reheat of manufactured TCS foods within two hours 135°F Hot holding 135°F Danger zone between 41°F and 135 °F Cold holding 41 °F Frozen food must be maintained frozen solid 41 °F When reheating, how much should you reheat it for two hours 135°F to 70°F After reheating for two hours, how much do you reheat it again for four hours? 70°F to 41°F What happens when it takes a long time for food to cool down? It can put it in the danger zone for too long. What are some ways you can cool food? - ice bath -dividing hot foods into shallow pan, then placing them into a refrigerator -Stir food regularly to allow heat to escape. How long should the "hot soapy water" should be? 110°F