County of Riverside Food Handlers UPDATED Actual Questions and CORRECT Answers
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Course
County of Riverside Food Handlers
Institution
County Of Riverside Food Handlers
County of Riverside Food Handlers
UPDATED Actual Questions and
CORRECT Answers
Approved source - CORRECT ANSWER- Where food that is sold or given away to the
public is made. Approved sources are regulated by the government and inspected for food
safety.
Bacteria - CORRECT ANSWER- Germs tha...
County of Riverside Food Handlers
UPDATED Actual Questions and
CORRECT Answers
Approved source - CORRECT ANSWER✔✔- Where food that is sold or given away to the
public is made. Approved sources are regulated by the government and inspected for food
safety.
Bacteria - CORRECT ANSWER✔✔- Germs that Are found on and on food that can make
you sick.
Contamination - CORRECT ANSWER✔✔- When something dangerous gets into food.
Cross- contamination - CORRECT ANSWER✔✔- When germs are transferred from a food
or surface to another food.
Foodborne illness - CORRECT ANSWER✔✔- When someone eats sick from something
that they ate or drank.
Pathogens - CORRECT ANSWER✔✔- Bacteria, viruses, and protozoa that cause disease or
sickness.
Parts per million - CORRECT ANSWER✔✔- Term that is used when measuring the level of
sanitizer. The number of parts of sanitizer that will be added to a million parts of water.
Potentially hazardous foods - CORRECT ANSWER✔✔- (PHF) Food that can grow bacteria
and must be kept under temperature control (perishables)
Ready to eat - CORRECT ANSWER✔✔- Food that will not be cooked. It is to be served to
the customer the way it is.
Sanitized - CORRECT ANSWER✔✔- When germs have been killed. Anything that comes
in contact with food must be cleaned and sanitized before being used.
, Temperature danger zone - CORRECT ANSWER✔✔- Temp rang between 41 degrees F and
135 degrees F. This is where bacteria will grow the quickest. P.H.F should not be held at
temps in danger zone.
Toxin - CORRECT ANSWER✔✔- Poison produced by pathogens.
F.I.R.S.T - CORRECT ANSWER✔✔- Follow company food defense plan and procedures.
Inspect your work area and surroundings.
Recognize anything out of the ordinary.
Secure all ingredients, supplies and finished product.
Tell management if you notice anything unusual or suspicious.
Requires everyone who works in public food service to get a food handlers card within 1
week of being hired - CORRECT ANSWER✔✔- Riverside County
Physical contamination - CORRECT ANSWER✔✔- Happens when something you can see
and feel gets into a food item. (hair, glass, metal, fingernail, flies.
Chemical contamination - CORRECT ANSWER✔✔- Can occur when a chemical gets into
food item.(Bleach)
Pathogenic contamination - CORRECT ANSWER✔✔- Most dangerous and impossible to
see. Can end up to be be thousands of germs. Some most dangerous.
It is hard to tell whether food is contaminated with - CORRECT ANSWER✔✔- Pathogens
Most common to cause foodborne illness - CORRECT ANSWER✔✔- Bacteria
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