Exam (elaborations)
Food Handlers License Test questions and answers
- Module
- Food Handler
- Institution
- Food Handler
Food Handlers License Test questions and answers
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Food Handlers License Test100 PPM Chlorine based sanitizing solutions - correct answer-add 1 ounce bleach and 1
gallon of water and used for wiping, spraying or pouring
3 methods for defrosting frozen foods - correct answer-refrigerate them, place under cold
water, or microwave oven
4 phases of bacteria growth - correct answer-Lag, Log, Stationary and Death
50 PPM Chlorine based sanitizing solutions - correct answer-add 1/2 ounce of bleach to 1
gallon of water and used for soaking utensils
6 factors that affect growth of bacteria - correct answer-Food, Acidity, Temperature Danger
Zone, Time, Oxygen, and Moisture (FATTOM)
Air-breaks - correct answer-must be provided in all culinary and pot/dish washing sinks
All Food must be stored at least - correct answer-6 inches off the floor
all gas-fired water heaters must be installed - correct answer-by a license plumber and must
be monitored for back-drift
All hot foods stored in hot-holding unit must be held at - correct answer-140 F
All Refrigerated Food except eggs/smoked fish Temperature - correct answer-41 F or below
Anisaki Simplex - correct answer-food-borne parasite found in marine fish
Artificial trans fat - correct answer-increases LDL- the bad cholesterol, leading to heart
disease. It is banned from all restaurant foods
Atmosphere Vacuum Breakers - correct answer-must be installed in any equipment that has
direct connection with potable water supply. Ex- ice machines, coffee machines,
dishwashers
bathrooms for patrons - correct answer-must be provided if there are 20 seats or more in a
dining area
Best method to eliminate flies and roaches - correct answer-proper cleaning and sanitizing
Biological Hazards - correct answer-bacteria, viruses, parasites and fungi
CCP - correct answer-citical control point- any point in the food flow where action must be
taken to eliminate hazard
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