Washington State Food Handlers Questions and Answers Fully Solved
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Course
Washington State
Institution
Washington State
Washington State Food Handlers Questions and Answers Fully Solved
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.
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5 Sanity-Saving Tips ...
Washington State Food Handlers
Questions and Answers Fully Solved
Why is it important for you to rinse fruit and vegetables? - answer To remove some of
the bacteria and dirt.
What is the correct way to do cleaning and sanitizing? - answer Wash, rinse, sanitize.
What is the correct cooling procedure you must use for hot foods such as soup? -
answer Put the soup in a pan 2' deep and into the refrigerator uncovered.
What is the best way to know if a refrigerator is keeping potentially hazardous food
(PHF) at or below 41°F? - answer Use a food thermometer to check the temperature of
food that has been in the refrigerator several hours.
Who is the most important person to prevent foodborne illness? - answer you are
What is the correct way that you can rinse fresh fruit and vegetables? - answer Place
the fresh fruit or vegetables inside the food prep sink and rinse under cold running
water.
What is the best way to stop bare hand contact with foods that are ready-to-eat? -
answerWash your hands and use single-use gloves or utensils.
How do you know that meat is cooked to the correct temperature? - answerTake the
internal temperature with a food thermometer.
You cannot work with food or beverage if you have: - answerdiearreahhh
If you are not a cook, do you need to know how to use a food thermometer? -
answerYes, all workers need to know how to use a thermometer and take food
temperatures when they want to know if the food is safe.
What do you need to wash your hands? - answerWarm running water, soap and paper
towels.
Which one of the following can make people sick? - answerUndercooking chicken or
turkey.
How do you know if reheated food is OK to serve? - answerYou test the food with a
thermometer and make sure it is over 165°F in less than 2 hours.
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