Exam (elaborations)
e Food Handlersquestions and answers
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- Food Handler
- Institution
- Food Handler
e Food Handlersquestions and answers
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e Food HandlersAfter using a meat slicer, what should you do? - correct answer-Wash, rinse and sanitize it.
Bacteria can grow if not careful about - correct answer-time, temperature, and cleanliness
Biological Hazards - correct answer-want to keep foods safe from parasites
cook beef, pork and fish
serve approved sources of food/ water
bacteria can grow in food if not clean
viruses can't be destroyed by freezing
Cleaning uses - correct answer-Soap and water to remove dirt and germs
Cold foods - correct answer-Put in the refrigerator, must be 40 degrees or colder
Containers? - correct answer-DO NOT use containers in a different way than intended. Don't
store food in a galvanized can.
They must be correctly labeled
Cooking does not - correct answer-Kill all bacteria
Cross contamination - correct answer-Occurs when infections get in food
Danger zone - correct answer-41 degrees-135 degrees the range of temperature where
bacteria can grow very fast
Digital thermometer - correct answer-Easy to read, ideal for thinner foods
Egg dishes temp - correct answer-160 degrees
Eggs - correct answer-Until white and yolk are firm
Examples of chemical hazards - correct answer-cleaning supplies, soap, pesticide, drink
metals
Food allergies - correct answer-Milk dairy wheat soy and soy products peanuts and other
nuts
Food allergy symptoms - correct answer-Tingling sensation, hives, swelling of mouth and
throat, difficulty breathing, loss of consciousness
Food borne illness will - correct answer-happen within a few hours or a few weeks
Food borne Infections - correct answer-Caused by germs that grow on foods or inside our
body; bacteria, viruses, parasites.
, *happens within minutes to weeks
For cooking - correct answer-Cook foods to the correct temperature
Fresh beef, veal or lamb temp - correct answer-Well done-170
Medium-160
Rare-145
Fresh pork temp - correct answer-Well done-170
Medium-160
Ground meat temp - correct answer-Chicken/pork: 165
Beef/pork/veal/ham: 160
Health hazards - correct answer-Fire flood sewage food borne illness outbreak chemical
contamination no hot water or electricity
How do you calibrate a thermometer - correct answer-Fill a container with ice water and
allow to stand for a minute or two. Insert stem at least 2 inches into the water...check the
reading after 1-2 min. If does not read 32 degrees turn the dial to read 32 degrees.
Thermometers must be clean sanitary and accurate
How to handle ready to eat foods - correct answer-MUST use gloves and utensils
How to store meat - correct answer-Store raw meat separately and BELOW OTHER
FOODS!
Meat with a higher cooking temperature goes below a meat with a lower cooking
temperature
How to wash dishes by hand - correct answer-
How to wash dishes by hand - correct answer-Clean and sanitize the sink, scrape leftover
food into the garbage, in the first sink hot soapy water and you must have detergent, in the
second sink rinse in clean hot water, in the third sink rinse in the sanitizer then you air dry for
about 30 minutes
If cross contamination occurs - correct answer-Mark and set aside and tell PIC
If someone is experiencing an allergic reaction - correct answer-Notify the PIC immediately
In the microwave - correct answer-Foods must be covered and stirred and allowed to stand
for at least two minutes (165 degrees or hotter)
Leftover casseroles and foods temp - correct answer-165
Meat poultry and dairy must - correct answer-Be approved by the USDA
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