Safe Staff- Food Handler Certificate
Assessment Exam *Q&A* |Verified Study
Set| 2025/2024
What is the primary purpose of handwashing in food safety?
To remove harmful bacteria and contaminants from hands.
Which of the following is the safest way to thaw frozen food?
In the refrigerator,...
What is the primary purpose of handwashing in food safety?
To remove harmful bacteria and contaminants from hands.
Which of the following is the safest way to thaw frozen food?
In the refrigerator, allowing it to thaw gradually.
What is the minimum internal cooking temperature for poultry?
165°F (74°C).
What should food handlers do after handling raw meat?
Wash their hands thoroughly with soap and water.
Which food is most likely to support the growth of bacteria?
Cooked rice left at room temperature.
What is cross-contamination?
The transfer of harmful microorganisms from one food or surface to another.
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, How often should food contact surfaces be cleaned and sanitized?
After every use or when switching between different types of food.
What is the recommended storage temperature for refrigerated food?
32°F to 41°F (0°C to 5°C).
What should be done if food is received at an unsafe temperature?
Reject the delivery and inform the supplier.
Which of the following is NOT a safe practice for handling food?
Using the same cutting board for raw meat and fresh vegetables without washing it in
between.
What is the danger zone for food temperature?
41°F to 135°F (5°C to 57°C).
Why is it important to use a food thermometer?
To ensure food is cooked to a safe internal temperature.
What should be done with food that has been left out for more than 2 hours?
Discard it to prevent foodborne illness.
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