Food Handlers Permit Test Questions and Answers 100% Pass

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Food Handlers Permit Test Questions and Answers 100% Pass What is Cross Contamination? ✔✔Transferring of pathogens from one surface to another How can you prevent Cross Contamination? ✔✔By ... cleaning and sanitizing What are the three types of hazards that make food unsafe? ✔✔Biological, Chemical, and Physical What is Time-Temperature abuse? ✔✔Leaving food out too long in the danger zone What are four situations where food handlers should wash their hands? ✔✔Touching hair/face, handling raw food, equipment, using restroom What is the only jewelry food handlers can wear while working? ✔✔A plain band ring When using a three compartment sink to wash dishes, what is the third compartment be filled with? ✔✔Water and sanitizer List four illness symptoms a sick employee must report to the manager/teacher. ✔✔Diarrhea, vomiting, jaundice and a sore throat with a fever. Where does Staphylococcus come from? ✔✔Human mucous from sneezing and coughing Where does Salmonella come from? ✔✔Raw poultry and eggs Where does E. Coli come from? ✔✔Ground beef Where does Botulism come from? ✔✔Improperly canned foods/Bulging Cans What is the temperature Danger Zone? ✔✔41 - 135 degrees Fahrenheit What temperature should ground meats reach? ✔✔155 degrees What temperature should poultry and reheated foods reach? ✔✔165 degrees What temperature should seafood, beef, veal, lamb and pork reach? ✔✔145 degrees Where should the temperature of foods always be checked? ✔✔Internally, thickest part 1) Microwave 2) In sink 3) As part of the cooking process 4) In refrigerator for 2 - 3 days ✔✔List the four ways to safely thaw frozen foods? What is cross - contact? ✔✔When one food allergen comes in contact with another food. List the big eight food allergens. ✔✔Milk, soy, eggs, fish, shellfish, tree nuts, peanuts, and wheat What are pathogens? ✔✔Microbes that cause illness (GERMS) What temperature should the refrigerator be? ✔✔41 degrees or less What does TCS stand for? ✔✔Temperature Control Safety How long can foods be left out for before being thrown out? ✔✔Four hours What six foods are most at risk for time and temperature abuse (TCS)? ✔✔Dairy, Meat/Fish, Eggs, Shellfish, Cooked starches, and fresh fruit/veggies. What is the proper order for handwashing? ✔✔Wet, apply soap, rinse, dry Time hands should be scrubbed with soap. ✔✔10-15 seconds When should hand antiseptic be used? ✔✔After washing hands Handwashing sinks should be used for: ✔✔Handwashing only When do you change gloves? ✔✔After handling raw meats, when changing tasks, torn, dirty A food handler has a cut/wound on a finger ✔✔Put on a bandage and glove. Minimum temp hot foods to be held for serving: ✔✔135 degrees Maximum temp cold foods to be stored: ✔✔41 degrees Correct way to scoop ice for beverages: ✔✔Ice scoop Where should cleaning cloths be stored when not in use? ✔✔In sanitizer solution Raw meat juice dripped on covered strawberries, what should they do? ✔✔Ask the manager Where should cleaning supplies be stored? ✔✔In a designated are How long is the handwashing process? ✔✔20 seconds A surface must be cleaned and sanitized after how many hours of constant use? ✔✔4 hrs Pests can cause which two types of hazards? ✔✔Biological and physical Why leave a sanitizer on a surface for the correct amount of time? ✔✔To reduce pathogens to a safe level First step when cleaning and santizing: ✔✔Remove food from the surface TCS foods must be labeled with the following info: ✔✔Name of food, date it must be thrown out/used by [Show More]

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