Food and Nutrition > QUESTIONS & ANSWERS > TX Food Handlers Review Questions with Verified Solutions (All)
TX Food Handlers Review Questions with Verified Solutions Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. ✔✔Licensed... Applicators A food item that does not need to be cooked or has already been cooked and ready to served. ✔✔Ready to Eat Foods obtained from unsafe sources are _____________ appropriate to serve to customers. ✔✔Never What is the most important personal hygiene practice? ✔✔Washing your hands Packaged and canned foods that are opened, rusty or damaged are not in good condition and should be ✔✔Returned or thrown away When you are working with food, it is key to work quickly and in ____________ batches. ✔✔Small What does PIC stand for? ✔✔Person in Charge In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish must be heated to _______ for how long? ✔✔145 degrees F for 3 minutes Prevent cross contamination by using one ____________ for fresh produce and a separate one for raw meat, poultry and seafood. ✔✔Cutting Board Unsafe thawing can let ______________ grow in the outer layers of the food while the inside stays frozen. ✔✔Bacteria Proper hand washing is a 6 step process that includes scrubbing hands for how long? ✔✔10-15 seconds You must ___________________ TCS foods that are left out at room temperature for more than 4 hours. ✔✔discard The three safe thawing methods are 1) in cold water 2) in the refrigerator 3)________________________ ✔✔part of the cooking process In order to be cooked for safe eating, meat (pork or beef roast) must be heated to ___________ for _______________. ✔✔145 degrees F for 3 minutes To minimize contamination from accidental drips or other contact, store meat with a higher cooking temperature (like chicken) ______________ meats with a lower cooking temperature (like fish). ✔✔below In order to be properly cooked for safe eating poultry (chicken & turkey) and ground poultry must be heated to _________ for _______________. ✔✔165 degrees F for 15 seconds. Washing uses soap and water while sanitizing uses ____________ to kill germs. ✔✔chemicals If you have a mechanical dishwasher you need to know that the dishes are reaching correct temperature for sanitation. So temperature gauges and sanitizer levels must be ________________. ✔✔monitored Use a thermometer when you are working with food, cover pans and stir food often to distribute heat evenly and remember to never mix ______________ with cooked foods. ✔✔cold food The spread of contaminants from one food or surface to another. ✔✔cross contamination When cleaning and sanitizing dishes in a 3 compartment sink your third sink will be to... ✔✔Sanitize What should a food handler wear if they have nail polish or artificial nails? ✔✔gloves In order to properly cook ground meats and flaked meats safe for consumption they must be heated to a minimal internal temperature of _____________ for ___________. ✔✔155 degrees F for 15 seconds TCS foods should be kept cold during their journey to your establishment at a temperature of ________ or below. ✔✔41 degrees F Contaminated food often looks, tastes and smells the same as _______________. ✔✔Same as any other food This is one acceptable piece of jewelry that a food worker can wear under a glove when preparing food. ✔✔plain band style ring This is the device you use to ensure that you have cooked an item to the correct internal minimum temperature. ✔✔probe thermometer Cold, cooked food that needs to be reheated for hot holding must be heated to _________ for 15 seconds within 2 hours, before being put onto the steam table to be held at 135 degrees F. ✔✔165 degrees F [Show More]
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