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Food Handlers License Test/54 Questions and Answers
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Food Handlers License Test/54 Questions and Answers
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Food Handlers License Test/54Questions and Answers
Potentially Hazardous foods - -any food that supports the rapid growth of
microorganisms
-Three thermometers used for measuring food temperature - -Bi-metallic
stem (0-220), thermocouple, thermistor(digital)
-Raw Shell Eggs Temperature - -45 F
-Smoked Fish Temperature - -38 F or below because of the bacteria
Clostridium botulinum
-All Refrigerated Food except eggs/smoked fish Temperature - -41 F or
below
-Reasons Canned Products Must be Rejected - -dents in seams, swelling,
severe rust, leakage or no label. Home-canned foods are unacceptable
-Vacuum Packaging of any food product in retail food establishment is - -
Prohibited by law unless special authorization is obtained through the
Department of Health
-FIFO - -First In First Out- used to implement date products
-All Food must be stored at least - -6 inches off the floor
-To Prevent Cross Contamination - -raw food must be placed under cooked
food
-Food for storage must be covered and stored in - -Vermin-proof containers
-The Three Main Food Hazards - -physical, chemical, biological
-Physical Hazards - -glass fragments, metal etc.
-Chemical Hazards - -pesticide, cleaning agents, prescription medicine
-Biological Hazards - -bacteria, viruses, parasites and fungi
-Pathogenic bacteria - -no change in appearance, taste or smell
-4 phases of bacteria growth - -Lag, Log, Stationary and Death
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