Exam (elaborations)
Food Handlers Permit Test|43 Answered Questions 2023
Food Handlers Permit Test|43 Answered Questions 2023
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Food Handlers Permit Test|43 AnsweredQuestions 2023
Transferring of pathogens from one surface to another - -What is Cross
Contamination?
-By cleaning and sanitizing - -How can you prevent Cross Contamination?
-Biological, Chemical, and Physical - -What are the three types of hazards
that make food unsafe?
-Leaving food out too long in the danger zone - -What is Time-Temperature
abuse?
-Touching hair/face, handling raw food, equipment, using restroom - -What
are four situations where food handlers should wash their hands?
-A plain band ring - -What is the only jewelry food handlers can wear while
working?
-Water and sanitizer - -When using a three compartment sink to wash
dishes, what is the third compartment be filled with?
-Diarrhea, vomiting, jaundice and a sore throat with a fever. - -List four
illness symptoms a sick employee must report to the manager/teacher.
-Human mucous from sneezing and coughing - -Where does Staphylococcus
come from?
-Raw poultry and eggs - -Where does Salmonella come from?
-Ground beef - -Where does E. Coli come from?
-Improperly canned foods/Bulging Cans - -Where does Botulism come from?
-41 - 135 degrees Fahrenheit - -What is the temperature Danger Zone?
-155 degrees - -What temperature should ground meats reach?
-165 degrees - -What temperature should poultry and reheated foods
reach?
-145 degrees - -What temperature should seafood, beef, veal, lamb and
pork reach?
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