Food Handler Card 2024/2025
Certification Exam!!
What is the primary purpose of food safety regulations in food service establishments?
To prevent foodborne illnesses and ensure the safe preparation and serving of food.
Describe the importance of maintaining proper hand hygiene in food handl...
Food Handler Card 2024/2025
Certification Exam!!
What is the primary purpose of food safety regulations in food service establishments?
To prevent foodborne illnesses and ensure the safe preparation and serving of food.
Describe the importance of maintaining proper hand hygiene in food handling.
Proper hand hygiene is crucial to eliminate harmful bacteria and prevent cross-contamination
during food preparation.
What temperature range is considered the "danger zone" for food?
The danger zone is between 41°F and 135°F (5°C and 57°C), where bacteria can grow
rapidly.
How should ready-to-eat foods be stored to prevent contamination?
Ready-to-eat foods should be stored above raw foods in the refrigerator to prevent cross-
contamination.
What is the recommended method for thawing frozen food safely?
Frozen food should be thawed in the refrigerator, under cold running water, or in the
microwave, never at room temperature.
Explain the significance of using separate cutting boards for raw meats and vegetables.
1
, Using separate cutting boards prevents cross-contamination, reducing the risk of transferring
harmful pathogens from raw meat to vegetables.
What personal protective equipment (PPE) should food handlers wear when preparing food?
Food handlers should wear clean clothing, aprons, gloves, and hair restraints to minimize
contamination risks.
What are the steps to properly clean and sanitize food preparation surfaces?
Clean surfaces with hot, soapy water, rinse them, and then apply a suitable sanitizer,
allowing it to air dry.
Why is it essential to keep food at the appropriate temperature during storage?
Keeping food at the correct temperature inhibits bacterial growth, reducing the risk of
foodborne illnesses.
How often should food handlers wash their hands during food preparation?
Food handlers should wash their hands frequently, especially before and after handling food,
after using the restroom, and after touching raw meats.
Describe the process of conducting a temperature check on cooked food.
Use a food thermometer to check the internal temperature of the food, ensuring it reaches the
minimum safe temperature for consumption.
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