eFoodHandlers Test Questions and Answers Already Graded A

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness ✔✔-foodborn illness sends 128,000 people to the hospital each year -foodborne illnes ...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness ✔✔-foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens ✔✔milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the person in charge (PIC)? ✔✔The PIC must be on the premises during all hours of operation, and must know the Food Code and procedures used in the establishment They should be able to answer all employee questions regarding food and safety, and provide training on how to perform jobs correctly The most important hygiene practice? ✔✔proper hand washing Using what you learned in the video, write down when food handlers are required to wash their hands during the work day. ✔✔-before you begin food preparation -when you have been contaminated by exposure to potential germs -using the bathroom -touching your face or nose -Handling raw meat, fish, or poultry -sneezing, coughing, or blowing your nose -handling garbage or dirty dishes -handling animals, money, or using chemicals -after taking a break, eating or smoking -if you aren't sure if a wash is necessary, wash anyway just to be safe can you use the dishwashing sink to wash your hands if you are doing work in the kitchen? ✔✔no can a food server use hand sanitizer in place of hand washing when no soap is available? ✔✔no 6 steps of handwashing ✔✔1- get hands wet 2- apply soap and scrub 3- scrub hands together for minimum 20 sec 4-scrub backs of hands and between fingers 5- rinse for about 5 sec 6- dry with air dryer, paper, or continuous cloth towel how do you prevent barehand contact? ✔✔-scoops -deli papers -tongs -single use gloves -utensils Which food type must be kept out of the danger zone ✔✔meat, fish, poultry cooked vegetables rice, potatoes, pasta Match the meat type to the correct cooking temperature ✔✔165F for <1 second= poultry and ground poultry {chicken} 155F for 17 seconds= ground or flaked meats (hamburger, ground pork) 145F for 4 minutes= pork roasts and beef 145F for 15 seconds= fish or foods containing fish, and seafood minimum temp for hot holding ✔✔135F maximum temp for cold holding ✔✔41F Improper thawing can result in foodborne illness. How does this occur? ✔✔bacteria can grow as food moves through the danger zone always make sure to move the food through the danger zone as quickly as possible what are 3 acceptable methods for thawing Food? ✔✔1- In the refrigerator until thawed 2-Under cold running water 3- As part of the cooking process the safest way to thaw frozen food is in the refrigerator; it will keep food out of the danger zone completely, but it takes the most time improper cooling can result in foodborne illness. How does this occur ✔✔bacteria can grow as food moves through the danger zone what is the danger zone? ✔✔between 41F to 135F what are 3 acceptable methods for cooling Food? ✔✔-a shallow pan in the fridge -size reduction in the fridge -time/temp method (ice bath) > 1.the first requirement is to cool food to 70 degrees F in 2 hours > 2. Then withing the next four hours, food must cool from 70 degrees to 41F. This process cannot exceed a total of 6 hours. When using the time/temp method for cooling, the first requirement is to cool food to 70 degrees F in ___ hours. Then, within the next four hours, food must cool from 70 degrees to __F, not to exceed a total of ___ hours. ✔✔2 41 6 Cold, cooked food that needs to be reheated for hot holding must be heated to _____ F for 15 seconds within ___ hours, before being put onto the steam table to be held at ____F. The steam table should already be hot before food is placed inside. ✔✔165 2 135 what is one important rule that can help you avoid cross contamination when storing or preparing food? ✔✔keep vegetables and meats separate what is one important rule that can help you avoid cross contamination when preparing food? ✔✔always wash your hands after handling raw meat what is one important rule that can help you avoid cross contamination when storing food? ✔✔keep foods with a higher cooking temp like chicken, below foods with a lower cooking temperature, like beef what is one important rule that you can follow in order to avoid cross contamination when preparing food ✔✔use separate cutting boards for meats and vegetables what is one important rule that can help you avoid cross contamination when storing food? ✔✔store raw foods on shelves below ready-to-eat foods Cleaning and sanitizing steps ✔✔1-clean surfaces using soap and water to remove dirt and food. Change wash water often to reduce cross contamination 2- rinse using clean water 3-mix chemical sanitizers following the label's directions using test strips and apply sanitizing solution to surface Whether washing by hand or using a mechanical dishwasher, all dishes and food-contact surfaces must be _____ ____ and _____ between uses. ✔✔washed rinsed sanitized Dishes should be allowed to ___ ____ for 1-2 minutes before removing from racks. Towel drying could contaminate the dishes. ✔✔air dry Food establishments may only serve food from a source that is ______ by the local health department ✔✔approved Before accepting food deliveries, food must be _____ by a designated person at the food establishment. ✔✔inspected Meat, poultry, and dairy served in food establishments must be _____ by the USDA or Department of Agriculture. ✔✔inspected What are some things you should look for when inspecting incoming food? ✔✔-fruits and vegetables-mold or extreme bruising -meats-signs of spoiling -packaged and canned foods- opened, rusty, or severely damaged -any potentially hazardous foods-cold food must arrive at 41 degrees F -never allow foods delivered at unsafe temperatures or in unsafe conditions to be used in your establishment *potentially hazardous food left out at room temperature for more than 4 hours, must be: ✔✔thrown out *when working with food, personal items such as a cell phone should be: ✔✔store in a dedicated employee area to prevent cross contamination after preparing raw meat, sanitize food contact surfaces using a: ✔✔cloth stored in clean sanitizer that is only used to clean up after raw meat It is okay to use the same gloves to: ✔✔chop raw onion then cut raw meat Which of these methods is NOT safe for thawing foods? ✔✔Under hot running water The third compartment in a 3-compartment dishwashing sink should be with: ✔✔sanitizing solution These are all highly contagious foodborne illnesses that result from biological contaminants, except: ✔✔Influenza The best way to DESTROY harmful germs that may be present in meat is to: ✔✔alway cook meat to it's safe minimum internal temperature Food allergies ________. ✔✔are serious and can be fatal Which of these is not considered a potentially hazardous food? ✔✔packaged foods (muffins, cookies, candies) Name the best storage location for chemicals ✔✔in a non-food storage closet on the bottom shelf Cooked vegetables must be held at what temperature? ✔✔minimum temperature of 135F To prevent cross contamination, ready to eat foods should be stored on the: ✔✔top shelf which one of the following statements is false? ✔✔bacteria will grow rapidly in very hot temperatures A highly susceptible population is.... ✔✔people who are more likely to become sick from foodborne illness According to the storage ladder protocol, which of the following statements is true: ✔✔fish and seafood should be stored above ground beef Which activity is not allowed in a 3 compartment sink? ✔✔hand washing Who in the establishment is responsible for training food handlers in safe food handling practices? ✔✔The person in charge PIC Which of the following must be cooked at 145F? ✔✔beef roasts and seafood A person in charge is required at food establishments: ✔✔during all hours of operation When cooling food outside of the refrigerator using the ice bath method, the temperature of the food must reach ___ within 2 hours and ____ within a total of 6 hours? ✔✔70F 41F Which food items must be inspected by the USDA or Department of Agriculture? ✔✔meat, poultry, and dairy products Why must meat be cooked to its minimum internal temperature? ✔✔At this temperature, harmful bacteria in the meat are destroyed When heating food in the microwave, it must reach a temperature of: ✔✔165F How should food be stored to avoid cross contamination: ✔✔store raw meat on the bottom shelf, below ready to eat food Which of these symptoms does NOT require a food worker to remain home from work? ✔✔A runny nose To prevent cross- contamination when preparing raw meat: ✔✔use a separate cutting board for raw meat and ready to eat foods Which of these is NOT a good practice for controlling cockroaches, mice, flies and other pests in your establishment? ✔✔use pesticide often After touching raw meat with your bare hands, what should you do? ✔✔wash your hands to eliminate any germs Which of the following is considered a ready-to-eat food? ✔✔washed lettuce When preparing food, you are allowed to wear a plain band wedding ring _____? ✔✔If gloves are worn over ring Cooling food requires proper temperature control. What is the best way to measure the food is staying cold enough? ✔✔use a thermometer to check the temperature of the food An example of a chemical hazard is: ✔✔A bleach container that spills onto a food prep table Which of these situation does not require a food handler to wash their hands? ✔✔before handling money When you are sick with fever and jaundice, you must: ✔✔call your person in charge and stay home from work What is the maximum temperature for holding cold, potentially hazardous food? ✔✔41 degrees farenheit What are the two methods to properly sanitize dirty dishware? ✔✔using hot water or chemicals Which of the following is an example of cross contamination? ✔✔A customer gets sick with E. Coli after eating lettuce that was cut on the same cutting board as raw meat improper handwashing is an example of ✔✔biological hazard