Food Handler's Permit Test (2022/2023)
Rated A+
Statistics of food related illnesses ✔✔48,000,000 people become ill
128,000 hospitalized
3000 or more die
What are the 3 food hazards? ✔✔Physical, chemical, biological
...
Food Handler's Permit Test (2022/2023)
Rated A+
Statistics of food related illnesses ✔✔48,000,000 people become ill
128,000 hospitalized
3000 or more die
What are the 3 food hazards? ✔✔Physical, chemical, biological
name the Big 5 ✔✔bacteria:
Shigella, E. coli, Salmonella
viruses: Hepatitis A, Norovirus
Name some "potentially hazardous foods" ✔✔Meat/fish/poultry, shellfish, dairy, high-protein
foods, cut melons, cut tomatoes, cooked vegetables, creams or custards, potato dishes, raw
sprouts, minced garlic in oil
How to clean hands ✔✔run semi hot water, apply soap and scrub for 10-15 seconds, rinse off
and repeat if necessary.
how many food-borne illness outbreaks are caused by sick employees? ✔✔2/3
what is the temperature danger zone ✔✔41-135 degrees F, or 5-57 C
Note: most bacteria that cause food-borne illness grow best at 98 F (or between 80-120 F)
cooking properly pork, beef, and fish ✔✔145 F whole, 155 F ground for 15 seconds
cooking properly poultry ✔✔165 F
cooking properly eggs ✔✔145 F and 155 F for hot holding
generic temperature for hot holding ✔✔above 135 F
generic temperature for cold holding ✔✔below 41 F
How to cool food ✔✔stage 1: 135 F to 70 F for two hours or less
stage 2: 70 F to 41 F or lower, 4 hours or less
reheating food ✔✔heat internal temp to 165 F or 74 C within two hours or less
cleaning 4 step process ✔✔1: remove food particles
2: clean and rinse
3: sanitize
4: air dry (not towel dry)
common sanitizers ✔✔Iodine
chlorine
quaternary ammonium
how hot should sanitizing water be ✔✔180 F for 30 seconds
the three compartment sink ✔✔1: wash items in hot soapy water
2: rinse items in water
3: immerse items in sanitizing solution
describe the "recent outbreak" ✔✔60 people became ill, 15 lawsuits, cost suppliers 13 and a half
million dollars, 85 percent drop in nationwide earnings, E. coli, didn't wash hands properly, cross
contamination
how should you dry sanitized items ✔✔air dry or dishwasher with final rinse at 180 F for final
rinse or 160 F for entire cycle
[Show More]