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SNHD: FOOD HANDLER CARD REVIEW EXAM QUESTIONS AND ANSWERS
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SNHD: FOOD HANDLER CARD REVIEW EXAM QUESTIONS AND ANSWERS
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SNHD: FOOD HANDLER CARD REVIEWEXAM QUESTIONS AND ANSWERS
Which of the following best indicates the presence of mice? - Answer-Gnaw marks on
food containers
Which step in food preparation reduces the number of germs in food to a safe level? -
Answer-Cooking food to the proper temperature
Food held at cold temperatures must be kept at this temperature or below. - Answer-41
°F
Which disease is transmitted by food? - Answer-Hepatitis A
Customer's can order rare steak if: - Answer-There is a consumer advisory notice on the
menu
Foods held at hot temperatures must be kept at this temperature or higher. - Answer-
135 °F
Germs that cause foodborne illness are most easily spread by: - Answer-Unwashed
hands
You reheat food in: - Answer-165°F
You cook poultry (chicken, duck, turkey) in: - Answer-165°F
You cook tenderized/injected and ground meats in: - Answer-155°F
You cook raw shell eggs for hot holding in: - Answer-155°F
You cook whole muscle meat in: - Answer-145°F
You cook Fish and seafood at - Answer-145°F
You cook Raw shell eggs for immediate service at - Answer-145°F
Fruits, vegetables, and grains cooked for hot holding - Answer-135°F
Reheat of manufactured TCS foods within two hours - Answer-135°F
Hot holding - Answer-135°F
Danger zone - Answer-between 41°F and 135 °F
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