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OREGON FOOD HANDLERS’ EXAM AND STUDY GUIDE ACTUAL EXAM LATEST UPDATE THIS YEAR COMPLETE 350 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+$27.99
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QUESTION: What are 5 good personal hygiene practices when working in food prep areas? -
ANSWER-A. Following hand washing rules
B. Keep fingernails trimmed
C. Use hair restraints when needed
D. Wear proper work clothing
E. Always cover cuts and burns
QUESTION: When should you wash your hands? - ANSWER-Throughout the day, before
touching or preparing food, and after contamination from germs.
QUESTION: What are 8 sources of contamination? - ANSWER-A. Using the bathroom
B. Touching your face or nose
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C. Handling raw meat
D. Sneezing or coughing
E. Handling garbage or dishes
F. Handling animals
G. Using chemicals
H. Taking a break
QUESTION: What are the 6 steps to proper hand washing? - ANSWER-A. Wet hands
B. Apply soap and scrub
C. Rub for 20 seconds
D. Scrub backs of hands and between fingers
E. Rinse hands
F. Dry with a disposable towel or dryer
How many Americans are affected by Foodborne Illness every year? - ANSWER-48 million
QUESTION: What is the most important factor in food safety that health inspectors look for in
food industry? Why? - ANSWER-Cleanliness because this tells us the safety hazards.
QUESTION: What is the PIC and what are they responsible for? - ANSWER-Person in charge
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A. On-site at all times
B. Must know food code and procedures
C. Food training. Answer employee questions.
QUESTION: What are highly susceptible populations? - ANSWER-Y. Younger than 5
O. Older than 65
P. Pregnant Women
I. Immune Compromise
QUESTION: When should you use extra caution due to people in the YOPI category? - ANSWER-
A. Undercooked Meats
B. Oysters
C. Undercooked Eggs
D. Sprouts
E. Unpasteurized Milk or juices
QUESTION: What is the most common contamination & where does it come from? - ANSWER-
Biological contamination comes from everywhere.
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QUESTION: What should you do when you are sick? - ANSWER-Don't work with food. Stay
home.
QUESTION: What does the 24 hour rule say? - ANSWER-Stay at home. Symptoms include
vomiting, diarrhea, fever with sore throat or cough, jaundice.
QUESTION: When is sanitizer an acceptable replacement for hand washing? - ANSWER-Never
QUESTION: What can you use to avoid bare-handed contact with ready-to-eat foods? -
ANSWER-A. Tongs or utensils
B. Scoops
C. Deli Papers
D. Single-Use gloves
QUESTION: When using gloves, when should you wash your hands? - ANSWER-Required to
wash hands before and after.
QUESTION: What are ready-to-eat foods? - ANSWER-Foods that aren't washed or cooked again.
Pastries, chips, fruits, and veggies eaten raw. Sandwiches, sushi, ice.
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