Food Handler-s Master Test Questions And Answers Latest Update 2024
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Advance nursing
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Advance Nursing
Food Handler-s Master Test Questions And Answers Latest Update 2024Food Handler-s Master Test Questions And Answers Latest Update 2024Food Handler-s Master Test Questions And Answers Latest Update 2024Food Handler-s Master Test Questions And Answers Latest Update 2024Food Handler-s Master Test Ques...
Food Handler's Master Test Questions And Answers
Latest Update 2024
True - ✔✔A food handler's hands can transfer pathogens from one food to another
True - ✔✔Food handlers who don't wash their hands correctly can cause a foodborne illness.
False - ✔✔A foodborne-illness outbreak is when two or more people get sick after eating at the same
place
False - ✔✔Adults are more likely than preschool-age children to get sick from contaminated food.
Time-temperature abuse - ✔✔Leftover chili is cooled on the counter
Cross-contamination - ✔✔A food handler wearing gloves places a chicken breast on the grill and
then places lettuce and tomato on a bun.
Poor personal hygiene - ✔✔A food handler prepping a salad stops to scratch an itch on her arm and
then returns to making the salad
Poor cleaning and sanitizing - ✔✔After prepping raw chicken on a cutting board, a food handler
wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a
salad.
False - ✔✔All pathogens need oxygen to grow
False - ✔✔The most important way to prevent foodborne illness caused by viruses is to control time
and temp.
True - ✔✔Parasites are commonly associated with seafood
FATTOM - Food Acidity Time Temperature Oxygen Moisture - ✔✔List the six conditions that
pathogens need to grow.
sanitizer, Windex - ✔✔Chemical Contaminat
,bandages, broken glass, staples, metal shavings, hair, dirt, paper, lint, bones - ✔✔Physical
Contaminant
pathogens such as bacteria, viruses, parasites and fungi - ✔✔Biological Contaminant
True - ✔✔You should wash your hands after taking a break to smoke
True - ✔✔You should not have painted fingernails when prepping food
True - ✔✔Wearing a dirty uniform or apron can contaminate food
False - ✔✔Use hand antiseptic before washing hands.
D, B, A, E, C - ✔✔Put the handwashing steps in the correct order:
A. ) Vigorously scrub hands and arms for at least 10 - 15 secs.
B.) Apply enough soap to build up a good lather.
C.) Dry hands and arms with warm running water D.) Wet your hands and
arms with warm running water.
E.) Rinse your hands and arms thoroughly under warm running water
All Exclude - ✔✔Exclude or Reject?
A food handler has a sore throat and a fever. ______
A food handler at a nursing home has jaundice from an infectious condition. ________
A food handler at a restaurant has been diagnosed with an illness caused by Salmonella Typhi
______
False; needs to be washed - ✔✔Rinsing a cutting board will prevent cross-contamination with the
next food item placed on it
True - ✔✔Some thermometers cannot be calibrated.
True; 41F-135F is danger zone - ✔✔Chicken held at an internal temperature of 125F has been tie-
temperature abused.
Use different colored cutting boards for different things
Wash cutting boards and sanitize - ✔✔Name 2 ways to prevent cross-contamination.
,zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to
risk of spoilage and bacteria growth - ✔✔Temperature DANGER ZONE
70F-125F - ✔✔Temperature that pathogens grow rapidly
+/- 2 - ✔✔Thermometers used to measure the temperatures of food must be accurate to _____
thickest - ✔✔Place a probe into the _____ part of the food.
15 - ✔✔Wait ____ seconds after inserting a bimetallic stemmed thermometer before recording the
temperature of a food.
calibrating - ✔✔Make sure your thermometers are accurate by _____ them regularly
food - ✔✔Sanitize thermometers by using a sanitizing solution for ____ surfaces
False - ✔✔You can store food in any durable container that you can cover.
True - ✔✔Arrange stored food by its use-by-date so that you use the oldest food first.
True - ✔✔You should reject a delivery of frozen steaks covered in ice crystals.
6 inches - ✔✔Store food at least ____ inches off the floor. below - ✔✔Store raw meat,
poultry, and seafood _____ ready-to-eat food.
Approved - ✔✔Purchase food from _______, reputable suppliers.
7 Days - ✔✔Store ready-to-eat TCS food that is prepared on-site for no more than
_____ days.
1.) Cake
2.) Ground Beef
3.) Raw Poultry - ✔✔Store raw poultry, cake, and ground beef in fridge in order.
False - ✔✔Coolers are designed to cool hot food quickly.
False; 165F - ✔✔Cook a whole turkey to a minimum internal cooking temperature of 145 F for 15
seconds.
, False (2 hrs.) - ✔✔The first step in cooling TCS food is to cool it from 135F to 70F within three hours.
False; 145F - ✔✔Fish cooked in a microwave must be cooked to a minimum internal temperature of
165 F.
Microwave, Cooking Process, Running water 70F or lower, Cooler - ✔✔What are 4 acceptable ways
of thawing food?
The glass may break or chip. - ✔✔Why shouldn't a server use a glass to scoop ice?
One per food item - ✔✔When serving food, how many utensils must be available?
True - ✔✔Hold cold TCS food at an internal temperature of 41F or lower
False; 135F or higher - ✔✔Hold cold TCS food at an internal temperature of 120F or higher
False - ✔✔Your operation may be allowed to hold chicken salad at room temperature if the salad
has a label specifying that it must be thrown out after eight hours.
True - ✔✔When holding TCS food for service, the internal temperature must be checked at least
every four hours
False (Wash and sanitize) - ✔✔Rinsing a cutting board will prevent cross-contamination with the
next food item placed on it
True - ✔✔Active managerial control focuses on managing the risk factors for foodborne illness.
True - ✔✔The purpose of a food safety management system is to prevent foodborne illness.
True - ✔✔Identifying risks is the first step in implenting active managerial control.
1.) Purchase from unsafe source
2.) Fail to cook correctly
3.) Hold food at wrong temps
4.) Contaminated equipment used
5.) Poor personal hygiene. - ✔✔List the five risk factors responsible for foodborne illness
.Training programs
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