Foodhandler test - Study guides, Class notes & Summaries

TEXAS FOOD HANDLER FINAL TEST EXAM 2024 WITH 100% CORRECT ANSWERS 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 ...

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

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

worker realized what had happened. What should be done to immediately remedy this? - Pull and discard the peaches and replace with a new pan During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - Having a certificate from an approved examination company A new bar manager was asking the equipment service technician how the glass washer works. The technician explained the process and the chem...

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

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

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

After washing, rinsing and drying hands, it is recommended that a Foodhandler - ANSWER-turn off the faucet with a paper towel. Which is not a physical hazard? - ANSWER-mold growing on cheddar cheese. What is the proper holding temperature of hot foods? - ANSWER-135F or above Why are elderly people at a greater risk for getting a foodborne illness? - ANSWER-They have weakened immune systems How often should your bi-metallic thermometer be calibrated? - ANSWER-Once a day, or at the beg...

SERVSAFE REVIEW 3 Questions and Answers 100% Correct What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F Fresh beef must be received at or below? 41*F An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...

An outbreak of Salmonella is commonly associated with ______. - answer-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 _________. - answer-Putting the soiled towels back ...