Bundle of food handlers Tests-With Questions and 100% Complete Solutions

What are three hazards people can get sick from? - -Physical -Biological -Chemical correct technique for hand-washing: - - use running warm water and soap - scrub hands and rinse thoroughly (approximately 20 seconds) - dry hands with single-use towel, or air dryer

How long can foods safely remain in the Danger Zone during preparation? - 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - Reheat to 165F or hotter within 2 hours A handwashi...

Why is it important for you to rinse fruit and vegetables? - To remove some of the bacteria and dirt. What is the correct way to do cleaning and sanitizing? - Wash, rinse, sanitize. What is the correct cooling procedure you must use for hot foods such as soup? - Put the soup in a pan 2' deep an...

Which of the following best indicates the presence of mice? - Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. - 41 ...

Which of the following best indicates the presence of mice? - Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. - 41 ...

What temperature should refrigerated foods be held at? And what are the exceptions? - 41 F or below. Exceptions include: smoked fish which should be held at 38 F or below. Raw shell eggs which should be held at 45 F or below. What should shellfish have upon arrival in store? - Shellfish tags.