Foodhandler test - Study guides, Class notes & Summaries

If a Foodhandler has been vomiting or has diarrhea, they should? - CORRECT ANSWER-Call in sick and don't return until the symptoms are gone for at leased 24 hours. After washing, rinsing and drying hands, it is recommended that a Foodhandler - CORRECT ANSWER-turn off the faucet with a paper towel. Which is not a physical hazard? - CORRECT ANSWER-mold growing on cheddar cheese. What is the proper holding temperature of hot foods? - CORRECT ANSWER-135F or above Why are elderly people at ...

An outbreak of Salmonella is commonly associated with ______. Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. Putting the soiled towels back in the new w...

Texas Food Handler Final Test Questions And Answers Graded A+

Texas Food Handler Final Test 2024/2025 A+ grade assured

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWER 180° A foodhandler must be excluded from the operation for which symptom? - ANSWER Jaundice The risk of physical contamination can be reduced by - ANSWER Using shields on fluorescent lightbulbs where food is stored What is the temperature range of the temperature danger zone? - ANSWER 41° to 135° What is a form some bacteria take to keep from dying when they do not have enough f...

Servsafe FoodHandler Practice Test 1, 2, 3 and 4 with Answers.

A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _______. - ANSWER-180°F A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? - ANSWER-Tell the employee that outside food is not allowed in the establishment. A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labelled in storage. The manager thin...

Food Safety Manager Flash Cards 2023 180 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea A food handler must be excluded from the food establishment for which symptoms? 41 to 135 What is the temperature range for the danger zone? spore What is the form some bacteria take to keep from dying when they do not have enough food? state Most regulations for food service operations are at what level? 41 or low...