Food Handlers Bundled Exams with Complete Solution | Verified | Guaranteed Success

What are three hazards people can get sick from? - -physical -biological -chemical What are foodborne illnesses? - Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? - Foods that are more likely than others to support ...

for how long must shellfish tags be kept in the department - 90 days what is a a glue board? - control device for use in the store, proper storage containers are made of? - stainless steel & copper what is the temp danger zone according to the 2009 FDA food code - 41 F and 135 f where would you...

Why food safety is so important? - To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - Food premises Federal legislation - Take care of foods and drugs, alteration, colouring and ba...

All food service establishments must have a current and valid - permit issued by the NYC Health Department. Health Inspectors have the right to - inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establi...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard ...

Hot food required for service the next day should: - be cooled rapidly then refrigerated Hot food should be held at ___ during service - a minimum of 135°F How often should a food handler change their gloves? - once they become dirty Which food may be re-served to customers? A. unused whole fru...

What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands...

To prevent cross-contamination of food: a. wash hands or change gloves often. b. clean and sanitize work surfaces after working with raw meats. c. store raw meats below ready-to eat foods. d. all of the above answers are correct. - D. all of the above answer are correct. 165 F for 15 seconds is...

true or false: It is illegal to handle ready-to-eat foods with bare hands - true true or false: workers must use gloves when handling foods that will be cooked - false what are three acceptable methods of thawing frozen foods - refrigerate place under cold running water microwave oven with conti...

Why is it important for you to rinse fruit and vegetables? - To remove some of the bacteria and dirt. What is the correct way to do cleaning and sanitizing? - Wash, rinse, sanitize. What is the correct cooling procedure you must use for hot foods such as soup? - Put the soup in a pan 2' deep and...

After using a meat slicer, you should: - Wash it with soapy water rinse and sanitize Before touching prepared food with your hands, you must: - Put on latex-free disposable gloves Complete this statement. Food service gloves: - Should be put on after washing hands with soap and water Equipment s...

Why is food safety important? - - to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks - no loss of sales or business - to maintain a good reputation for the business what is five most common risk factors to keep food safe - Purchasing ingredients from...

Food Handlers should call in sick when - ill with diarrhea, vomiting, jaundice, fever with sore throat Double hand washing means - Lather hands with soap and water for 20 seconds and scrub, rinse, repeat, dry. Double hand washing must be done - After using the toilet and when entering the work ar...

What temp should hot food be kept at? - 135 F What temp should cold foods be stored at - 41 F What kind of fish should you use for raw fish - Frozen Where should food cool quickly - Refrigerator How long should you wash hands - 20 seconds Foods at 135 F - Veggies, fruits, herbs, grains that wil...