FOOD HANDLERS COMPLETE EXAM PACK|GUARANTEED SUCCESS

Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day. FALSE Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well. True Hands must be washed thoroughly after: All of...

The presence of the following in food constitutes a physical hazard: 1. Pieces of Glass True The presence of the following in food constitutes a physical hazard: 2. Metal Shavings True The presence of the following in food constitutes a physical hazard: 3. Pieces of Wood Tr...

true or false: It is illegal to handle ready-to-eat foods with bare hands true true or false: workers must use gloves when handling foods that will be cooked false what are three acceptable methods of thawing frozen foods refrigerate place under cold running water microwave oven w...

True or false: The presence of pieces of glass in food constitutes a physical hazard: True True or false: The presence of metal shavings in food constitutes a physical hazard: True True or false: The presence of pieces of wood in food constitutes a physical hazard: True True ...

When bacteria from a raw food gets into a cooked or read-to-eat food this is called: Cross-Contamination The Correct cooking temperature for poultry, stuffed meat and stuffing is: 165'F Thick foods cool Faster... In Small Amounts in Small containers It is good practice to th...

Most viral food-borne diseases are the result of: Poor personal hygiene practice A food-borne parasite found in under-cooked pork is: Trichinella spiralis Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the follo...

If you cut or burn your hand while on the job, how should you treat your wound before returning to work? Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? T...

If you cut or burn your hand while on the job, how should you treat your wound before returning to work? Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? T...

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? s...

Biological and Physical Pest can cause these types of contamination FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture which are conditions for bacterial growth Biologica Hazard Pathogen that can cause an illness such as e-coli or salmonella TCS Foods Rice...

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a p...

No, homemade foods may not be sold or used in a public food service establishment Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range During a delivery of frozen products the manager on duty should check the? ...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is...

cdc statistsics - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - seniors - pregnant women - very young children - imm...

The Customer Support Role creates... inspired moments for customers throughout the store, keeps store organized, clean, and fully stocked in what ways does this role support a clean, safe, and welcoming environment? 1. customer support cycle 2. cycle task list 3. 2-hour smallwares timer ...

a food establishment that package has ROP food should A. not be without a good vacuum packer B. Be packaged according to USDA C. have a HACCP D. have HESSN have HACCP all vehicles and trucks delivering food products should be checked to ensure that the A. food was not exposed to contami...

What must all food service establishments have? All food service establishments must have a current and valid permit issued by the NYC Health Department. Do health inspectors have the right to inspect, while it's in operation? Health Inspectors have the right to inspect a food service or f...

How many people do you think get sick from a foodborne related illness each year About 48 million Which of the following is NOT a high risk population group for foodborne illnesses? Teenagers Which of the following would NOT be considered a condition that can cause your immune system...

foodborne infection delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food s...

Essentials of Food Safety and Sanitation Time and Temperature (T&T), Heat and Cold, and the washing of hands and ware-washing foodborne outbreak A foodborne outbreak is an incident or event where two or more people suffer a similar illness or sickness from eating a common food Popu...

What are three hazards people can get sick from? -physical -biological -chemical What are foodborne illnesses? Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? Foods that are more likely than others to su...

Foodborne Illness Illness carried or transmitted to people by food. Foodborne Illness Outbreak An incident in which two or more people experience the same illness after eating the same food. Warranty of Sale Rules stating how food must be handled in an establishment. Reasonab...

Which group of individuals has a high risk of foodborne illness? elderly people parasites are commonly associated with? seafood Ciguatera toxin is commonly found in amberjack Which is a TCS food? saltines bananas baked potato coffee baked potato Metal shavings are...

How long can foods safely remain in the Danger Zone during preparation? 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165F or hotter within 2 hours A...

food safety management system group of practices and procedures intended to prevent foodborne illness; actively controls risks and hazards throughout the flow of food foundation of a food safety management system -personal hygiene program -food safety training program -supplier selection ...