California food handler questions and answers 100% pass

California food handler questions and answers 100% pass Ready-to-eat foods are foods served without additional washing or cooking to remove germs. Which of these is NOT an example of ready-to-eat food? Soup Which of these is NOT an important hygiene practice that all employees must follow? Clothes must be dry cleaned and pressed 4. In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. 145°F for 15 seconds 6. The three safe thawing methods are: 1) In cold water 2) In the refrigerator 3) As part of the cooking process Which of these is NOT a biological contaminant? Chemical Compounds 8. Unsafe thawing can let __________ grow in the outer layers of the food, while the inside stays frozen. Bacteria Foods obtained from unsafe sources are ________ appropriate to serve to customers. Never 10. To minimize contamination from accidental drips or other contact, store meat with a higher cooking temperature (like chicken) ________ meats with a lower cooking temperature (like fish). Below 11. Packaged and canned foods that are opened, rusty, or severely damaged are not in good condition and must be_______________________. Returned or thrown away 12. Food handlers must not work with food when they are sick with the following symptoms: diarrhea, vomiting, jaundice, and fever with sore throat. TRUE 13. Contaminated food often looks, tastes, smells, the same as ______________ . Same as any other food 15. What must you do with Time and Temperature Controlled for Safety (TCS) Foods that are left out at room temperature for more than four hours? Discard them 16. Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat, poultry and seafood Cutting board 17. Highly susceptible populations include: Younger than 5, older than 65, and immune compromised 18. What is the one acceptable piece of jewelry that a food worker can wear under a glove when preparing food? Plain band-style rings 20. In order to be cooked for safe eating, meat (pork or beef roast, etc.) must be heated to ____°F for ___ seconds/minutes. 145°F for 3 minutes Food handlers refer to the "Big 6" as which of these? Six illnesses considered by the FDA to be HIGHLY contagious 21. Which of these will NOT prevent barehand contact with ready-to-eat foods? Freshly washed hands 22. What must food handlers wear if they are wearing nail polish or artificial nails? Gloves 23. Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses _______________________to kill germs. Chemicals or heat 25. Which of these is NOT one of the three types of hazards that cause foodborne illness? Environmental 26. Good personal hygiene practices save lives! The MOST IMPORTANT hygiene practice is: Washing your hands 28. Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix _____________ with cooked foods. Cold foods 29. ______________________is the spread of contaminants from one food or surface to another. Cross contamination 31. In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground poultry must be heated to ____°F for ___ seconds/minutes. 165°F for 15 seconds 34. Pesticides are harmful substances that must only be handled by _____________________, and only when food is carefully protected. Licensed applicators 36. If you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperatures for sanitization, so temperature gauges and sanitizer levels must be ____________. Monitored 37. Proper Handwashing is a 6 Step Process that includes scrubbing hands for how long? 10-15 seconds 38. In order to be properly cooked for safe eating, ground meats and flaked meats must be heated to ___°F for ___ seconds/minutes. 155°F for 15 seconds 40. Which of these is NOT a physical contaminant? Pesticide