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Food Handler Permit Exam: Questions & Answers
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Food Handler Permit Exam: Questions & Answers
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Food Handler Permit Exam: Questions& Answers
Biological and Physical Correct Ans - Pest can cause these types of
contamination
FATTOM stands for Correct Ans - Food, Acidity, Time, Temperature,
Oxygen, Moisture
which are conditions for bacterial growth
Biologica Hazard Correct Ans - Pathogen that can cause an illness such
as e-coli or salmonella
TCS Foods Correct Ans - Rice, potatoes, meat, eggs, sprouts, lettuce,
tomato fish, and eggs are some examples of foods that need to be controlled
with time and temperature to control microbe (pathogen) growth
TDZ Correct Ans - Temperature Danger Zone 41-135 degrees F
165 degrees Correct Ans - The temperature at which poultry and
leftovers should be heated to
Cross Contact Correct Ans - When one food allergen comes into
contact with another food item and their proteins mix
Thawing Foods Safely Correct Ans - In the refrigerator for 2-3 days, in
cold running water, in the microwave or as part of the cooking process but
NEVER at room temperature
155 degrees Correct Ans - Temperature of grounds meats, like ground
beef
Must be thrown out Correct Ans - Foods in the TDZ more than 4 hours
The Big 8 allergens Correct Ans - Milk, Soy, Eggs, Fish, Tree Nuts,
Peanuts, Crustacean Shellfish and Wheat.
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