100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
OREGON FOOD HANDLERS EXAM AND QUESTION BANK COMPLETE 380 QUESTIONS AND OREGON FOOD HANDLERS EXAM AND QUESTION BANK COMPLETE 380 QUESTIONS AND DETAILED SOLUTIONS JUST RELEASED DETAILED SOLUTIONS JUST RELEASED $13.99   Add to cart
Quickly navigate to
Preview
  2.  
  3. OREGON FOOD HANDLERS
  4.  
  5. OREGON FOOD HANDLERS

Exam (elaborations)

OREGON FOOD HANDLERS EXAM AND QUESTION BANK COMPLETE 380 QUESTIONS AND OREGON FOOD HANDLERS EXAM AND QUESTION BANK COMPLETE 380 QUESTIONS AND DETAILED SOLUTIONS JUST RELEASED DETAILED SOLUTIONS JUST RELEASED

 0 view  0 purchase
  • Course
  • OREGON FOOD HANDLERS
  • Institution
  • OREGON FOOD HANDLERS

OREGON FOOD HANDLERS EXAM AND QUESTION BANK COMPLETE 380 QUESTIONS AND DETAILED SOLUTIONS JUST RELEASED

Preview 4 out of 124  pages

Document information

  • November 14, 2024
  • 124
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

Written for

  • OREGON FOOD HANDLERS
  • OREGON FOOD HANDLERS

Seller

avatar-seller
Ressy

Reviews received

Content preview

Page 1 of 124




OREGON FOOD HANDLERS EXAM AND QUESTION
BANK COMPLETE 380 QUESTIONS AND DETAILED
SOLUTIONS JUST RELEASED

Food Handlers should call in sick when - CORRECT ANSWER✔✔ill with diarrhea, vomiting,
jaundice, fever with sore throat




Question: Double hand washing means - CORRECT ANSWER✔✔Lather hands with soap and
water for 20 seconds and scrub, rinse, repeat, dry.




Question: Double hand washing must be done - CORRECT ANSWER✔✔After using the toilet
and when entering the work area.

After blowing nose, sneezing, coughing, touching eyes, nose or mouth.

Before starting work.

Anytime hands come in contact with body fluids.

After using tobacco.

After eating or drinking.




1
SUCCESS!

,Page 2 of 124


Question: Smoking, eating and Tobacco are prohibited - CORRECT ANSWER✔✔In food
preparation areas including food and storage areas.




Question: How many hours after diarrhea and vomiting symptoms can you come back to work?
- CORRECT ANSWER✔✔24




Question: Correct technique for hand washing - CORRECT ANSWER✔✔Use running warm water
and soap. Scrub hands and rinse for 20 seconds. Dry hands




Question: Food handlers must wash their hands - CORRECT ANSWER✔✔Before starting work.

After using the toilet and again when entering the work area.

After handling raw food and raw animal products.

After handling dirty dishes.

After handling the garbage.

After cleaning or using chemicals.

After blowing noes, sneezing, coughing, touching eyes, nose or mouth.

After using tobacco products.

After eating or drinking.

Before putting on gloves.




2
SUCCESS!

,Page 3 of 124


Question: Five major mistakes that often cause food borne illnesses - CORRECT
ANSWER✔✔Inadequate hand washing.

Working while I'll.

Cross contamination.

Inadequate cooking temperatures




Inadequate temperature control (foods in danger zone)




Question: Food borne illnesses are caused by - CORRECT ANSWER✔✔Organisms(germs),
chemicals, or toxins




Question: Food danger zone - CORRECT ANSWER✔✔Between 41 degrees F and 135 degrees F




Question: Length of time food can not be made safe after being in the danger zone - CORRECT
ANSWER✔✔4 or more hours




Question: Methods to prevent cross contamination - CORRECT ANSWER✔✔Store raw meats
below and completely separate from ready to eat food in refrig.

Store chemicals, cleansers and pesticides completely separate from food, utensils and single
serve items.

Properly label chemicals, cleansers, and pesticides.

3
SUCCESS!

, Page 4 of 124




Question: Drinking water while working is ok if - CORRECT ANSWER✔✔In a closed beverage
cup with a lid and straw.




Question: Potentially hazardous foods for food Borne illness are - CORRECT ANSWER✔✔Meat,
fish, milk, poultry, re-fried beans, cooked rice, baked potatoes, and cooked vegetables.




Question: Utensils, surfaces, and equipment must be - CORRECT ANSWER✔✔Washed, rinsed
and sanitized between uses




Question: Safe cooking temp of poultry - CORRECT ANSWER✔✔165 for 15 sec.




Question: Safe cooking temp of stuffer or stuffed meats - CORRECT ANSWER✔✔165 for 15 sec




Question: Safe cooking temp of ground or flaked meats - CORRECT ANSWER✔✔155 for 15 sec




Question: Pork, beef steaks, veal - CORRECT ANSWER✔✔145 for 15 sec




Question: Beef or pork roasts - CORRECT ANSWER✔✔145 for 3 min




4
SUCCESS!

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller Ressy. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $13.99. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

79223 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 14 years now

Start selling
$13.99
  • (0)
  Add to cart