Food Handlers Study guides, Class notes & Summaries

Food handlers card test AZ questions and answers

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 support the rapid growth of bacteria that cause foodborne illness

Food Handler Exam Questions and Answers 100% Pass What makes people sick from food - Correct Answer ️️ -Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness - Correct Answer ️️ -bacteria-grows in food, moisture, and temperature, viruses-spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness Major food allergies - Correct Answer ️️ -milk, ...

food handler safety test 100% correct for how long must shellfish tags be kept in the department - Correct Answer ️️ -90 days what is a a glue board? - Correct Answer ️️ - control device for use in the store, proper storage containers are made of? - Correct Answer ️️ - stainless steel & copper what is the temp danger zone according to the 2009 FDA food code - Correct Answer ️️ -41 F and 135 f where would you most likely find clostridium botulinum? - Correct Answer ️️ ...

Food Handler: Assessment Six with 100% Correct Answers Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less. - Correct Answer ️️ -45°F Which of these food items upon receiving should be given priority in storage? - Correct Answer ️️ -Frozen items A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the carto...

Food Handlers final quiz 100% Correct Solved if a food handler has been vomiting or has diarrhea, they should - Correct Answer ️️ - call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler - Correct Answer ️️ -turn off the faucet with a paper towel which is not a physical hazard - Correct Answer ️️ -mold on cheddar cheese what is the proper holding temperature of hot foods -...

Food Handlers License Test 100% Correct Solved Potentially Hazardous foods - Correct Answer ️️ -any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Correct Answer ️️ -Bi- metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - Correct Answer ️️ -45 F Smoked Fish Temperature - Correct Answer ️️ -38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food excep...

Food Handler Certification – Ontario Questions and Answers 100% Pass Why food safety is so important? - Correct Answer ️️ -To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - Correct Answer ️️ -Food premises Federal legislation - Correct Answer ️️ -Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation - Correct Answe...

Food Handler: Assessment Five Questions and Answers 100% Pass As a food handler you are asked to prepare a salad but have a small cut on your hand. You should: - Correct Answer ️️ -Put a watertight bandage over the cut and wear gloves. Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in bo...

food handlers review 2024 Questions and Answers 100% Pass All food service establishments must have a current and valid - Correct Answer ️️ - permit issued by the NYC Health Department. Health Inspectors have the right to - Correct Answer ️️ -inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection. According to the NYC Health Code, supervisors of all food serv...

ServSafe Food Handler Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using hot wat...