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Food Handlers License Test: Questions & Solutions
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Food Handlers License Test: Questions & Solutions
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Food Handlers License Test: Questions & SolutionsPotentially Hazardous foods Correct Ans - any food that supports the
rapid growth of microorganisms
Three thermometers used for measuring food temperature Correct Ans -
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature Correct Ans - 45 F
Smoked Fish Temperature Correct Ans - 38 F or below because of the
bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature Correct Ans
- 41 F or below
Reasons Canned Products Must be Rejected Correct Ans - dents in
seams, swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
Vacuum Packaging of any food product in retail food establishment is
Correct Ans - Prohibited by law unless special authorization is obtained
through the Department of Health
FIFO Correct Ans - First In First Out- used to implement date products
All Food must be stored at least Correct Ans - 6 inches off the floor
To Prevent Cross Contamination Correct Ans - raw food must be
placed under cooked food
Food for storage must be covered and stored in Correct Ans - Vermin-
proof containers
The Three Main Food Hazards Correct Ans - physical, chemical,
biological
Physical Hazards Correct Ans - glass fragments, metal etc.
, Chemical Hazards Correct Ans - pesticide, cleaning agents,
prescription medicine
Biological Hazards Correct Ans - bacteria, viruses, parasites and fungi
Pathogenic bacteria Correct Ans - no change in appearance, taste or
smell
4 phases of bacteria growth Correct Ans - Lag, Log, Stationary and
Death
the most rapid growth of bacteria Correct Ans - Log phase
6 factors that affect growth of bacteria Correct Ans - Food, Acidity,
Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses Correct Ans - cannot reproduce in food, rather they use food to
get inside the body
Hepatitis A and norovirus Correct Ans - 2 viruses that typically
contaminate our food supply through fecal contaminated waters or food
Trichinella Spiralis Correct Ans - food-borne parasite founded in
under-cooked pork and can be eliminated by cooking pork to 150F for 5
minutes
Anisaki Simplex Correct Ans - food-borne parasite found in marine
fish
Salmonella Enteritidis Correct Ans - associated with raw poultry and
raw shell eggs
How to avoid Clostridium Perfringes Correct Ans - rapid cooling, rapid
heating, and avoid preparing foods
Staphylococcal Correct Ans - food intoxication bacteria carried by
human beings. It can be prevented by good personal hygiene and avoiding
bare hands with ready-to-eat food.
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