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Food handler Final review|150 Q and A
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Food handler Final review|150 Q and A
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Food handler Final review|150 Q and AWhere should ground fish be stored in a cooler? - -Below pork roasts
-The correct way to scoop ice for a customer's beverage is to use - -ice
scoops.
-Which empty, cleaned, and sanitized container may NOT be used for food
storage? - -5 gallon bucket of powdered sanitizer
-What is the correct minimum internal cooking temperature or ground meat?
- -155°F
-Fungi, parasites, bacteria, and viruses are what type of hazards? - -
biological
-A customer finds a bone in a boneless chicken sandwich. Which type of
hazard is this? - -Physical
-A customer orders a ham sandwich with lettuce, tomatoes, and mustard on
whole wheat bread. Which food in the sandwich is considered a common
allergen? - -Wheat bread
-Some bacteria, viruses, parasites, and fungi that can't be seen, tasted or
smelled can cause an illness. What are these known as? - -Pathogens
-How often must a milkshake mixer be cleaned and sanitized if it is used
frequently? - -4 hours
-A food handler is using a nylon scrub pad to remove dirt from pots and pans
in the first compartment of a three compartment sink. What is the food
handler doing? - -Cleaning
-Ready-to-eat TCS food prepared on site can only stored for ____ days if it is
held at 41°F or lower. - -7
-What is NOT a reason that you should reject food? - -Hot food was received
at 135°F
-What should you do if you have vomiting, diarrhea, jaundice and/or sore
throat with fever? - -Tell your manager
-To prevent cross-contamination when a prepping raw meat and ready-to-
eat food, a food handler should - -clean and sanitize the work surfaces
between each product.
, -A food handler used two different cutting boards to chop raw beef and slice
melons. This is an example of - -preventing cross-contamination
-After cutting up melons, a food handler puts them in the cooler. What is this
an example of? - -Controlling time and temperature
-What must the third compartment in a three-compartment sink be filled
with? - -Water and sanitizer
-Metal shavings are which type of contaminant? - -physical
-After how many hours of constant use must a food-contact surface be
cleaned and sanitized? - -4
-When should a food handler be excluded from working with food or food
contact surfaces? - -If they are experiencing, vomiting, diarrhea, or a fever
-A foodhandler serving a glass of water to a customer should avoid holding
the glass by the - -Rim
-A food handler has finished grilling a chicken breast for a sandwich. What
should the food handler do before touching the chicken, lettuce, tomato, and
bun? - -Wash hands and put on new gloves
-Food with a use-by date of July 10 should be stored - -behind food dated
June 27
-Which food should be stored above all others in a cooler to minimize cross-
contamination? - -Raw carrots
-Which of the following is NOT a high risk population? - -38 year old on
blood pressure medication
-What is the number one cause of foodborne illness outbreaks? - -Poor
personal hygiene
-Juice from raw ground beef has dripped onto a pan of wrapped whole
strawberries. What should the food handler do? - -Set the pan of
strawberries aside and ask the manager what to do.
-A food handler uses the same cutting board to prepare raw meat and then
immediately to chop produce. This is an example of - -cross-contamination.
-Sanitizers work best when the - -items are sanitized for the right amount of
time
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