Exam (elaborations)
Food Handlers License Test
- Institution
- Food Handler\'s Test For NYC Dept Of Health
Food Handlers License Test
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Food Handlers License TestPotentially Hazardous foods - correct answer-any food that supports the rapid growth of
microorganisms
Three thermometers used for measuring food temperature - correct answer-Bi-metallic stem
(0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - correct answer-45 F
Smoked Fish Temperature - correct answer-38 F or below because of the bacteria
Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - correct answer-41 F or below
Reasons Canned Products Must be Rejected - correct answer-dents in seams, swelling,
severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - correct
answer-Prohibited by law unless special authorization is obtained through the Department of
Health
FIFO - correct answer-First In First Out- used to implement date products
All Food must be stored at least - correct answer-6 inches off the floor
To Prevent Cross Contamination - correct answer-raw food must be placed under cooked
food
Food for storage must be covered and stored in - correct answer-Vermin-proof containers
The Three Main Food Hazards - correct answer-physical, chemical, biological
Physical Hazards - correct answer-glass fragments, metal etc.
Chemical Hazards - correct answer-pesticide, cleaning agents, prescription medicine
Biological Hazards - correct answer-bacteria, viruses, parasites and fungi
Pathogenic bacteria - correct answer-no change in appearance, taste or smell
4 phases of bacteria growth - correct answer-Lag, Log, Stationary and Death
the most rapid growth of bacteria - correct answer-Log phase
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