Texas Food Handler Certificate - Final Exam Answered 100% Correct

What is the definition of a foodborne disease outbreak? Select one: a. Foreign objects such as glass or bits of packaging, accidentally mixed into food. b. Mass destruction of food crops by swarms of insects or other organisms. c. Incident in which two or more people experience the same illness after eating the same food d. When bacteria spreads between food, surface or equipment. - ANSWER-c When you have a fever and runny nose: Select one: a. Call a doctor and schedule an appointment. b. Talk with your supervisor about your symptoms. c. Wear gloves when you touch food. d. Keep a box of tissue near your workstation. - ANSWER-b Which is NOT one of the BIG SIX foodborne pathogens? Select one: a. Salmonella typhi b. Listeria c. Hepatitis A virus d. E. coli O157:H7 - ANSWER-b If you receive a minor burn, you should... Select one: a. Apply cool, running water to the affected area. b. Let it air out for 15-30 minutes. c. Apply a bandage to the area. d. Apply butter to the affected area. - ANSWER-a What should you do before working with food if you have a cut or burn on your hand? Select one: a. Make sure the affected area is clean and covered with a bandage and a single-use glove. b. Continue working as long as the affected area is not bleeding. c. Wash your hands with warm water and continue working. d. Apply hand sanitizer to the affected area. - ANSWER-a Which of the following is NOT a characteristic of acceptable fresh beef? Select one: a. Temperature of 41°F or colder. b. Slick or slimy texture. c. Cherry-red color. d. Firm to touch. - ANSWER-b What is important to remember to check when accepting delivery of food? Select one: a. The temperature of the food upon delivery. b. All of these answers are correct. c. The condition of the packaging. d. The expiration date of the food. - ANSWER-b Where are you allowed to store food in a food establishment? Select one: a. In a pantry away from non-food items. b. In locker rooms. c. On the floor. d. In a closet with cleaning supplies. - ANSWER-a What is NOT one of the five major mistakes that cause foodborne illness? Select one: a. Employees working while sick. b. Poor personal hygiene. c.Storing and handling of food in a way that prevents contamination. d.Not maintaining proper food temperatures. - ANSWER-c To prevent bacterial growth, TCS food must be maintained at temperatures of: Select one: a. Colder than 41°F or hotter than 135°F. b. Between 120°F and 135°F. c. Between 41°F and 70°F. d. Colder than 70°F or hotter than 135°F. - ANSWER-a Food that requires refrigeration should be stored at a temperature of: Select one: a. 32°F or below. b. Room temperature. c. 135°F or above. d. 41°F or below. - ANSWER-d Why are some foods, such as chicken and cooked rice, called TCS Foods? Select one: a. The foods let bacteria grow when stored at unsafe temperatures. b. The foods might have chemicals that can make people sick. c. The foods are not nutritious if cooked the wrong way. d. The foods are not from approved sources. - ANSWER-a Which of the following is NOT a safe method to thaw frozen food? Select one: a. Set it on the counter, uncovered, for at least four hours. b. Thaw it in the microwave, and then cook it immediately. c. Thaw it in the refrigerator. d. Immerse the food in a bath of cold water. - ANSWER-a How often should the temperature of food be measured when using a hot holding station like a steam table? Select one: a. Every 8 hours. b. Every 2 hours. c. Every 3 hours. d. Every 6 hours - ANSWER-b When measuring the cooking temperature of eggs cooked-to-order (consumed right away), the needle readout should stabilize for how many seconds before recording the temperature? Select one: a. 15 seconds. b. 30 seconds. c. 1 second. d. 60 seconds. - ANSWER-a Raw fish must be cooked to a minimum temperature of: Select one: a. 145°F. b. 165°F. c. 155°F. d. 180°F. - ANSWER-a When food is displayed in ice: Select one: a. The food must be 41°F or colder. b. The food can be room temperature. c. The food must be 32°F or colder. d. The food must sit on top of the ice. - ANSWER-a Which method is NOT acceptable for cooling hot foods for refrigeration? Select one: a. Transfer the food to shallow pans and place in the fridge. b. Divide food into smaller portions for faster cooling. c. Put it directly in the refrigerator. d. Immerse the pot of food in a larger container in an ice bath, stirring often. - ANSWER-c Which one of the following statements is true? Select one: a. Glass thermometers are good tools to use for measuring food temperatures. b. On large portions of food, you can tell that it has cooked enough by checking the surface temperature. c. You checked the temperature of the cooler and it is 50°F. You should immediately check the temperature of the foods in the cooler with a probe thermometer. d. A food thermometer can be used to test several foods before it must be cleaned and sanitized. - ANSWER-c What is the minimum required internal temperature when reheating food? Select one: a. 165℉ for 15 seconds. b. 155℉ for 15 seconds. c. 145℉ for 15 seconds. d. 125℉ for 15 seconds. - ANSWER-a Which of the following are TCS Foods? Select one: a. Cut lettuce, sliced tomatoes and baked potatoes. b. Potato chips, bread, crackers. c. Candy bars, mustard, tortillas. d. Cereal, soda pop and dry pasta. - ANSWER-a In what types of food do bacteria grow quickly? Select one: a. Dry cereals. b. Frozen lemonade. c. Raw meats. d. Frozen orange juice. - ANSWER-c Which of the following is NOT considered to be a major food allergen? Select one: a. Sugar b. Peanuts c. Wheat d. Eggs - ANSWER-a Which is the correct way to wash dishes, utensils and equipment? Select one: a. Pre-scrape, wash, rinse and air dry them completely with a cotton towel. b. Pre-scrape, wash and rinse, then air dry. c. Pre-scrape, wash, sanitize and rinse; then dry with paper towels. d. Pre-scrape, wash, rinse and sanitize; then air dry. - ANSWER-d Which of the following is a common and serious foodborne pathogen?