Food Handlers License Test – With Complete Questions & Answers (Rated A+)
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Course
Food managers certification
Institution
Food Managers Certification
Food Handlers License Test – With Complete Questions & Answers (Rated A+)
Food Handlers License Test – With Complete Questions & Answers (Rated A+)
What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on un...
Food Handlers License Test –
With Complete Questions &
Answers (Rated A+)
, Food Handlers License Test – With
Complete Questions & Answers (Rated A+)
What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands - ANSWER - a. bones in chili
there are three types of containments that can enter food: physical, biological and
chemical
a physical contaminant refers to things such as glass, dirt, or bones for example that
can contaminate food
Why must ground meats be cooked to a higher temperature than whole cuts of
meat?
a. more pathogens reside on the outside of the meat and grinding redistributes the
pathogens throughout the meat
b. air pockets within the ground meat may prevent it from cooking evenly
c. overcooking a whole cut of meat may result in a burnt texture on the surface of the
meat
d. the grinder used to process ground meats has a higher likelihood of harboring
pathogens - ANSWER - a. more pathogens reside on the outside of the meat and
grinding redistributes the pathogens throughout the meat
If a TCS food will be hot held for service, what is the minimum internal temperature
that this food must maintain while being held?
a. 135 F
b. 145 F
c. 41 F
d. 165 F - ANSWER - a. 135 F
Which unused items may be reserved to another customer?
a. you should never reuse unused food items
b. prepackaged items such as soup crackers
c. open condiments, such as a dish of salsa
d. garnishes, such as a sprig of parsley - ANSWER - b. prepacked items such as
soup crackers
only unopened prepackaged food in good condition (and a bottle of ketchup if it
remains closed) can be reused
Which of the following is an acceptable method for cooling hot TCS food before
storage?
a. in the freezer
b. on the counter at room temp
c. in an ice water bath
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