{"id":110574,"date":"2023-07-26T22:52:52","date_gmt":"2023-07-26T22:52:52","guid":{"rendered":"https:\/\/learnexams.com\/blog\/?p=110574"},"modified":"2023-10-28T14:49:12","modified_gmt":"2023-10-28T14:49:12","slug":"food-handlers-quiz-questions-and-answers-2022-2023","status":"publish","type":"post","link":"https:\/\/www.learnexams.com\/blog\/2023\/07\/26\/food-handlers-quiz-questions-and-answers-2022-2023\/","title":{"rendered":"Food Handlers Quiz Questions And Answers 2022\/2023"},"content":{"rendered":"\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/learnexams.com\/blog\/wp-content\/uploads\/2023\/10\/Food-Handlers-Quiz-Questions-And-Answers-2022-2023.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Embed of Food-Handlers-Quiz-Questions-And-Answers-2022-2023.\"><\/object><a id=\"wp-block-file--media-fe37f077-5ba1-4756-bc51-285b976b0413\" href=\"https:\/\/learnexams.com\/blog\/wp-content\/uploads\/2023\/10\/Food-Handlers-Quiz-Questions-And-Answers-2022-2023.pdf\" target=\"_blank\" rel=\"noopener\">Food-Handlers-Quiz-Questions-And-Answers-2022-2023<\/a><a href=\"https:\/\/learnexams.com\/blog\/wp-content\/uploads\/2023\/10\/Food-Handlers-Quiz-Questions-And-Answers-2022-2023.pdf\" class=\"wp-block-file__button wp-element-button\" aria-describedby=\"wp-block-file--media-fe37f077-5ba1-4756-bc51-285b976b0413\" download target=\"_blank\" rel=\"noopener\">Download<\/a><\/div>\n\n\n\n<p><a>Potentially Hazardous foods<\/a><\/p>\n\n\n\n<p><a>any food that supports the rapid growth of microorganisms<\/a><\/p>\n\n\n\n<p><a>Three thermometers used for measuring food temperature<\/a><\/p>\n\n\n\n<p><a>Bi-metallic stem (0-220), thermocouple, thermistor(digital)<\/a><\/p>\n\n\n\n<p><a>Raw Shell Eggs Temperature<\/a><\/p>\n\n\n\n<p><a>45 F<\/a><\/p>\n\n\n\n<p><a>Smoked Fish Temperature<\/a><\/p>\n\n\n\n<p><a>38 F or below because of the bacteria Clostridium botulinum<\/a><\/p>\n\n\n\n<p><a>All Refrigerated Food except eggs\/smoked fish Temperature<\/a><\/p>\n\n\n\n<p><a>41 F or below<\/a><\/p>\n\n\n\n<p><a>Reasons Canned Products Must be Rejected<\/a><\/p>\n\n\n\n<p><a>dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable<\/a><\/p>\n\n\n\n<p><a>Vacuum Packaging of any food product in retail food establishment is<\/a><\/p>\n\n\n\n<p><a>Prohibited by law unless special authorization is obtained through the Department of Health<\/a><\/p>\n\n\n\n<p><a>FIFO<\/a><\/p>\n\n\n\n<p><a>First In First Out- used to implement date products<\/a><\/p>\n\n\n\n<p><a>All Food must be stored at least<\/a><\/p>\n\n\n\n<p><a>6 inches off the floor<\/a><\/p>\n\n\n\n<p><a>To Prevent Cross Contamination<\/a><\/p>\n\n\n\n<p><a>raw food must be placed under cooked food<\/a><\/p>\n\n\n\n<p><a>Food for storage must be covered and stored in<\/a><\/p>\n\n\n\n<p><a>Vermin-proof containers<\/a><\/p>\n\n\n\n<p><a>The Three Main Food Hazards<\/a><\/p>\n\n\n\n<p><a>physical, chemical, biological<\/a><\/p>\n\n\n\n<p><a>Physical Hazards<\/a><\/p>\n\n\n\n<p><a>glass fragments, metal etc.<\/a><\/p>\n\n\n\n<p><a>Chemical Hazards<\/a><\/p>\n\n\n\n<p><a>pesticide, cleaning agents, prescription medicine<\/a><\/p>\n\n\n\n<p><a>Biological Hazards<\/a><\/p>\n\n\n\n<p><a>bacteria, viruses, parasites and fungi<\/a><\/p>\n\n\n\n<p><a>Pathogenic bacteria<\/a><\/p>\n\n\n\n<p><a>no change in appearance, taste or smell<\/a><\/p>\n\n\n\n<p><a>4 phases of bacteria growth<\/a><\/p>\n\n\n\n<p><a>Lag, Log, Stationary and Death<\/a><\/p>\n\n\n\n<p><a>the most rapid growth of bacteria<\/a><\/p>\n\n\n\n<p><a>Log phase<\/a><\/p>\n\n\n\n<p><a>6 factors that affect growth of bacteria<\/a><\/p>\n\n\n\n<p><a>Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)<\/a><\/p>\n\n\n\n<p><a>Viruses<\/a><\/p>\n\n\n\n<p><a>cannot reproduce in food, rather they use food to get inside the body<\/a><\/p>\n\n\n\n<p><a>Hepatitis A and norovirus<\/a><\/p>\n\n\n\n<p><a>2 viruses that typically contaminate our food supply through fecal contaminated waters or food<\/a><\/p>\n\n\n\n<p><a>Trichinella Spiralis<\/a><\/p>\n\n\n\n<p><a>food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes<\/a><\/p>\n\n\n\n<p><a>Anisaki Simplex<\/a><\/p>\n\n\n\n<p><a>food-borne parasite found in marine fish<\/a><\/p>\n\n\n\n<p><a>Salmonella Enteritidis<\/a><\/p>\n\n\n\n<p><a>associated with raw poultry and raw shell eggs<\/a><\/p>\n\n\n\n<p><a>How to avoid Clostridium Perfringes<\/a><\/p>\n\n\n\n<p><a>rapid cooling, rapid heating, and avoid preparing foods<\/a><\/p>\n\n\n\n<p><a>Staphylococcal<\/a><\/p>\n\n\n\n<p><a>food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.<\/a><\/p>\n\n\n\n<p><a>How to avoid E-Coli<\/a><\/p>\n\n\n\n<p><a>cook hamburgers and ground meats at 158F<\/a><\/p>\n\n\n\n<p><a>Clostridium Botulinum<\/a><\/p>\n\n\n\n<p><a>caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment<\/a><\/p>\n\n\n\n<p><a>Ciguatera Intoxication<\/a><\/p>\n\n\n\n<p><a>occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish<\/a><\/p>\n\n\n\n<p><a>Scombroid Poisoning<\/a><\/p>\n\n\n\n<p><a>occurs from eating certain fish with high levels of histamines due to time and temperature abuse<\/a><\/p>\n\n\n\n<p><a>3 methods for defrosting frozen foods<\/a><\/p>\n\n\n\n<p><a>refrigerate them, place under cold water, or microwave oven<\/a><\/p>\n\n\n\n<p><a>Poultry, stuffed meat and stuffing Temperature<\/a><\/p>\n\n\n\n<p><a>165 F<\/a><\/p>\n\n\n\n<p><a>Eggs, Fish, Shellfish, Lamb, and other meats Temperature<\/a><\/p>\n\n\n\n<p><a>140 F<\/a><\/p>\n\n\n\n<p><a>All hot foods stored in hot-holding unit must be held at<\/a><\/p>\n\n\n\n<p><a>140 F<\/a><\/p>\n\n\n\n<p><a>How to rapid cool foods<\/a><\/p>\n\n\n\n<p><a>immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces<\/a><\/p>\n\n\n\n<p><a>Hot foods placed in refrigerator<\/a><\/p>\n\n\n\n<p><a>must be covered only if they completely cooled at a temp of 41 F or below<\/a><\/p>\n\n\n\n<p><a>Previously cooked and refrigerated foods must be served<\/a><\/p>\n\n\n\n<p><a>by rapid reheating of 165 F in a stove or oven<\/a><\/p>\n\n\n\n<p><a>Air-breaks<\/a><\/p>\n\n\n\n<p><a>must be provided in all culinary and pot\/dish washing sinks<\/a><\/p>\n\n\n\n<p><a>Atmosphere Vacuum Breakers<\/a><\/p>\n\n\n\n<p><a>must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers<\/a><\/p>\n\n\n\n<p><a>Cross connection can be prevented<\/a><\/p>\n\n\n\n<p><a>by installing hose-bib vacuum breaks<\/a><\/p>\n\n\n\n<p><a>all gas-fired water heaters must be installed<\/a><\/p>\n\n\n\n<p><a>by a license plumber and must be monitored for back-drift<\/a><\/p>\n\n\n\n<p><a>Proper manual dish cleaning<\/a><\/p>\n\n\n\n<p><a>wash, rinse, sanitize and air dry<\/a><\/p>\n\n\n\n<p><a>Hot water sanitizing<\/a><\/p>\n\n\n\n<p><a>can be done by immersing utensils in water with a temp of 170F for at least 30 seconds<\/a><\/p>\n\n\n\n<p><a>50 PPM Chlorine based sanitizing solutions<\/a><\/p>\n\n\n\n<p><a>add 1\/2 ounce of bleach to 1 gallon of water and used for soaking utensils<\/a><\/p>\n\n\n\n<p><a>bathrooms for patrons<\/a><\/p>\n\n\n\n<p><a>must be provided if there are 20 seats or more in a dining area<\/a><\/p>\n\n\n\n<p><a>100 PPM Chlorine based sanitizing solutions<\/a><\/p>\n\n\n\n<p><a>add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring<\/a><\/p>\n\n\n\n<p><a>Wiping cloths<\/a><\/p>\n\n\n\n<p><a>must be stored with solution strength of 50 PPM<\/a><\/p>\n\n\n\n<p><a>Rat droppings<\/a><\/p>\n\n\n\n<p><a>are a critical violation<\/a><\/p>\n\n\n\n<p><a>Best method to eliminate flies and roaches<\/a><\/p>\n\n\n\n<p><a>proper cleaning and sanitizing<\/a><\/p>\n\n\n\n<p><a>HACCP and 7 methods of this<\/a><\/p>\n\n\n\n<p><a>Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping<\/a><\/p>\n\n\n\n<p><a>HACCP<\/a><\/p>\n\n\n\n<p><a>it is a system of food safety, which is mainly concerned with control of harmful microorganisms<\/a><\/p>\n\n\n\n<p><a>CCP<\/a><\/p>\n\n\n\n<p><a>citical control point- any point in the food flow where action must be taken to eliminate hazard<\/a><\/p>\n\n\n\n<p><a>if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone<\/a><\/p>\n\n\n\n<p><a>it must be discarded<\/a><\/p>\n\n\n\n<p><a>Artificial trans fat<\/a><\/p>\n\n\n\n<p><a>increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods<\/a><\/p>\n\n\n\n<p>Personal hygiene:<br>(Why is it important to wear light clothing)<br>\u2022Shows dirt more easily, dirt which may contain microorganisms<\/p>\n\n\n\n<p>Why is it important to wear a hair-net?:<br>Who is expempt:<br>\u2022It&#8217;s to ensure that no hair gets anywhere near or on food<br>\u2022Those who solely wait on tables are exempt (ex. Servers)<\/p>\n\n\n\n<p>Why might hands be a good source for contamination?:<br>\u2022This is because our hands contain pores, crevices and folds, which can easily trap dirt and are hard to clean<\/p>\n\n\n\n<p>What should be done with food service workers nails?:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>They should be cut down short. In order to prevent dirt from getting trapped where it is hard to clean.<\/li>\n\n\n\n<li>Also no nail polish is permitted when cooking or baking.<\/li>\n<\/ul>\n\n\n\n<p>What should be done if you are wearing jewellery?:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You should not be wearing any at all<\/li>\n<\/ul>\n\n\n\n<p>Most important step in preventing food borne illness?:<br>\u2022WASHING YOUR HANDS!!<\/p>\n\n\n\n<p>(3) Specific times when a food handler should wash their hands?:<br>1) when touching money<br>2)when touching hair<br>3)if you cough or sneeze<\/p>\n\n\n\n<p>What is recommended when wearing gloves to prepare food?:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Switch when there might be cross-contamination!<\/li>\n<\/ul>\n\n\n\n<p>Why is it important for a food premise regulation to have a separate sink for hand washing?:<br>Where must it be located?:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To keep the germs from our hands away from clean dishes and food. To prevent bacteria from spreading.<\/li>\n\n\n\n<li>Close to the kitchens (easy access)<\/li>\n<\/ul>\n\n\n\n<p>The six steps to hand washing:<br>1) wet hands<br>2) soap<br>3) lather<br>4) rinse<br>5) towel dry<br>6) turn tap off with towel<\/p>\n\n\n\n<p>(3) personal habits to avoid?:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Avoid touching hair and face<\/li>\n\n\n\n<li>Avoid chewing nails<\/li>\n\n\n\n<li>Avoid touching clothes<\/li>\n<\/ul>\n\n\n\n<p>What is the food premise law as it pertains to illness?:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If you are sick it is best to just stay home, so that you will not make others sick as well. If you are sick with diarrhea or vomiting you must stay home for 48 hours. (Best to just get it all out)<\/li>\n<\/ul>\n\n\n\n<p>The flow of food:<br>(Why is it important to keep food out of the danger zone)<br>It is important to ensure food is kept out of the danger zone because between the temperature of 4-60&#8217;C it is very easy for bacteria to grow<\/p>\n\n\n\n<p>(3) tips for safe RECEIVING of food:<br>1) check the temp<br>2) use only grade A eggs, pasteurized milk products and meat<br>3) check cans for dents &amp; packages for leak and tears<\/p>\n\n\n\n<p>(3) tips for safe STORAGE of food:<br>1) keep all food labelled (dates)<br>2) rotate stock-use FIFO (first in, first out)<br>3) keep food in appropriate containers\/ packages and keep covered<\/p>\n\n\n\n<p>FIFO:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First-in-first-out (used to rotate stock)<\/li>\n<\/ul>\n\n\n\n<p>(4) acceptable methods for thawing food:<br>1) put under cold running water<br>2) put at bottom shelf of fridge<br>3) microwave if immediately cooking<br>4) cook from frozen<\/p>\n\n\n\n<p>Why might the Preparation of food be considered &#8220;dangerous&#8221;:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Crosses in the danger zone (4-60&#8217;C) chances of contamination\/ temp abuse<\/li>\n<\/ul>\n\n\n\n<p>(3) tips for safe preparation of food:<br>1) wash hands before handing food and after each change of task<br>2) use only clean and sanitized equipment<br>3) keep raw meat separate from ready-to-eat-food<br>(Do not cross-contaminate)<\/p>\n\n\n\n<p>What is the recommended method for checking a foods temperature:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>By using a calibrated probe thermometer to ensure the food gets cooked completely<\/li>\n<\/ul>\n\n\n\n<p>Minimum internal temperature for all food:<br>\u202274&#8242;<\/p>\n\n\n\n<p>Why is beef an exception:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>This is because customers can prefer how they like their beef cooked. Bacteria usually grow only on the outside of beef, therefore it kills off the bacteria<\/li>\n<\/ul>\n\n\n\n<p>What is an acceptable temperature to &#8220;hold&#8221; food at, (ex. On a &#8220;steam table&#8221; at a buffet:<br>\u2022The acceptable temperature to reheat food at must be reheated to an internal temp that is at least as high as the minimum internal temp to which it was cooked to in the first place.<\/p>\n\n\n\n<p>Why is cooling an important step in safe food handling:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cooling is an important part in safe food handling because it must pass through the danger zone again, quickly in case of any bacteria showing up, that were not killed during cooking<\/li>\n<\/ul>\n\n\n\n<p>(3) tips to ensure rapid cooling:<br>1) place large pots of soups, gravy etc in sink of ice water (15-30 min)<br>2) transfer food from large containers to shallow pans<br>3) use ice cubes or pop bottles filled with ice<\/p>\n\n\n\n<p>What two recommendations should be used when reheating food:<br>1) only reheat once<br>2) also reheat to 74&#8217;C as quickly as possible<br>Within 2 hours<\/p>\n\n\n\n<p>Two examples for safe serving of wait staff in a restaurant:<br>1) serving staff must not touch the end of knives, forks or spoons<br>2) use a metal or plastic scoop to serve ice cubes, never a glass<\/p>\n\n\n\n<p>Two examples for safe serving by self serve restaurants:<br>1) provide adequate spoons or tongs to reduce the temptation of the customer using their hands<br>2) protect food with sneeze guards or other shielding<\/p>\n\n\n\n<p>What does HACCP stand for:<br>H- hazards<br>A- analysis<br>C- critical<br>C- control<br>P- point<\/p>\n\n\n\n<p>Food safety hazards:<br>(3) types of food safety categories<br>1) chemical hazards<br>2) physical hazards<br>3) biological hazards<\/p>\n\n\n\n<p>Chemical hazards:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>May contaminate by accidental addition to food during its storage, preparation or transportation (ex cleaning supplies)<\/li>\n<\/ul>\n\n\n\n<p>Physical hazards:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Solid pieces of other things found in your food that are not supposed to be in there (ex hair clips)<\/li>\n<\/ul>\n\n\n\n<p>Biological hazards:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>It is living organisms which may already be present in the food when purchased it they may enter food after purchase (viruses, moulds and bacteria)<\/li>\n<\/ul>\n\n\n\n<p>Are all microorganisms bad:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Not they are not more than 99% or more are harmless<\/li>\n<\/ul>\n\n\n\n<p>(2) types of harmful bacteria:<br>1) infection producing bacteria<br>2) toxin producing bacteria<\/p>\n\n\n\n<p>What is important to note about disease-causing bacteria in food:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>It is Important to note that you cannot see, taste or smell disease-causing bacteria<\/li>\n<\/ul>\n\n\n\n<p>How does the food premise regulation define a hazardous food:<br>&#8220;Any food capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms&#8221;<\/p>\n\n\n\n<p>What are the six factors that affect the growth of microorganisms:<br>1) moisture<br>2) protein<br>3) oxygen<br>4) acidity<br>5) temperature<br>6) time<\/p>\n\n\n\n<p>What temperature range is ideal for microorganisms growth:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4-60&#8217;C<\/li>\n<\/ul>\n\n\n\n<p>What is this range called:<br>\u2022The danger zone<\/p>\n\n\n\n<p>At what rate do bacteria multiply:<br>\u2022Bacteria grow rapidly<\/p>\n\n\n\n<p>Food premises sanitation: (define cleaning)<br>\u2022Cleaning- refers to the removal of dirt which may contain or hide microbes<\/p>\n\n\n\n<p>How is proper cleaning accomplished:<br>\u2022Proper cleaning is accomplished with the use of detergents (soap) which help lift dirt off and keep it in the water<\/p>\n\n\n\n<p>The five steps (5) necessary to complete the 3 sink method:<br>1) scraping: remove majority of food waste<br>2) sink #1: washing in clean, warm water with a detergent to remove all organic material<br>3) sink #2: rinsing in clean water with a minimum temp of 43&#8217;C<br>4) sink #3: sanitizing by soaking in hot water, minimum 77&#8217;C or a chemical sanitizer of appropriate concentration for at least 45 seconds<br>5) drying: should be done by air drying on a dish rack<\/p>\n\n\n\n<p>Why is the hot water method not recommended:<br>\u2022This is because it is to hot and you could burn your hands. Most are not set this high.<\/p>\n\n\n\n<p>Define &#8220;in place cleaning&#8221;:<br>\u2022This is when you clean equipment that cannot be moved but must be &#8220;cleaned in place&#8221;<\/p>\n\n\n\n<p>What strength should a chemical sanitizer be for this method of cleaning:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The strength should be doubled. In order to ensure all bacteria get killed off.<\/li>\n<\/ul>\n\n\n\n<p>List (2) reasons why chlorine is the usual choice of sanitization:<br>1) most available<br>2) cheapest sanitizer<\/p>\n\n\n\n<p>List the measurements\/ratio for a chlorine Sanitizer\/water:<br>\u20222 teaspoons of bleach for every 4 litres of water<\/p>\n\n\n\n<p>List two (2) rules regulating equipment or utensils:<br>1) all equipment must be constructed in such a manner that they can be readily cleaned and sanitized<br>2) any equipment or utensils which touch food must be corrosive resistant, non-toxic, and free from cracks, crevices and open seams.<\/p>\n\n\n\n<p>What should be noted about damp wiping cloths:<br>\u2022Damp wipe cloths provide the perfect place for microorganisms to grow. Using dirty cloth just spreads bacteria around.<\/p>\n\n\n\n<p>What is recommended for the safe use of cloths in the kitchen:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To put them in the laundry regularly and after they touch juices from raw meat. Or soak them in a sanitization solution.<\/li>\n<\/ul>\n\n\n\n<p>Why is it important to keep rodents and insects out of the kitchens:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>This is because they are capable of carrying diseases from organisms. Rodents and insects carry dirt and microbes on their feet, hair and feces, all of which may end up in a food product.<\/li>\n<\/ul>\n\n\n\n<p>List the premise for insects and rodents control:<br>Why is it important:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The premise for insects and rodents control is simple; deny them food and shelter.<\/li>\n\n\n\n<li>Once an infection starts it is very hard to eliminate completely, so recent ion is very important.<\/li>\n<\/ul>\n\n\n\n<p>List two (2) ways to prevent insect and rodent infestation:<br>1) use screen doors and windows to keep flies out<br>2) keep garbage covered<\/p>\n\n\n\n<p>if a food handler has been vomiting or has diarrhea, they should<br>call in sick and don&#8217;t return until the symtoms have been gone for at least 24 hours<\/p>\n\n\n\n<p>after washing, rising and drying hands, its recommended that a food handler<br>turn off the faucet with a paper towel<\/p>\n\n\n\n<p>which is not a physical hazard<br>mold on cheddar cheese<\/p>\n\n\n\n<p>what is the proper holding temperature of hot foods<br>135 or above<\/p>\n\n\n\n<p>Why are elderly people at a higher risk for foodborne illness?<br>they have weakened immune systems<\/p>\n\n\n\n<p>how often should your bi-metallic thermometer be calibrated<br>once a day or at the beginning of any shift or if dropped<\/p>\n\n\n\n<p>wheezing and hives are symptoms of<br>food allergies<\/p>\n\n\n\n<p>which of the folliwing must be cleaned, rinsed and sanitized<br>cutting boards<\/p>\n\n\n\n<p>foodhandlers must wash their hands before<br>serving food<\/p>\n\n\n\n<p>a food handler sees rodent droppings in the storage area. whens should he tell the manager<br>immediately bruh, thats nasty<\/p>\n\n\n\n<p>when washing hands, how long should food handlers scrub their hands and arms<br>10-15 seconds<\/p>\n\n\n\n<p>how should the temp of a tri-tip steak be taken when cooked<br>put thermometer in the thiccest part<\/p>\n\n\n\n<p>what is used to test the concentration of sanitizing solution<br>test kit<\/p>\n\n\n\n<p>which piece of jewelery is a food handlers allowed to wear<br>plain metal band<\/p>\n\n\n\n<p>hepatitis a is a contagious..<br>virus<\/p>\n\n\n\n<p>where is the correct place to keep a towel used for cleaning spills when not in use<br>in the container of sanitizing solution<\/p>\n\n\n\n<p>a food handler notices the cooler temperature is at 48 degrees they should<br>tell manager immediately<\/p>\n\n\n\n<p>what is the minimum internal cooking temperature of seafood<br>145 degrees or higher<\/p>\n\n\n\n<p>a food handler who spends an entire shift making turkey sandwiches should change gloves<br>every 4 hours<\/p>\n\n\n\n<p>a food handler must inform their manager if they have which of the following<br>sore throat and fever<\/p>\n\n\n\n<p>cold TCS foods should be stored at what internal temperature<br>41 degrees or lower<\/p>\n\n\n\n<p>to properly cool a pot of chili, a food handler must<br>put the pot in an ice water bath<\/p>\n\n\n\n<p>which item is stored correctly in the cooler<br>sliced pineapple stored above raw steaks<\/p>\n\n\n\n<p>which is the definition of sanitizing<br>reducing pathogens on a surface to a safe level<\/p>\n\n\n\n<p>leftover tortilla chicken soup to be put in hot holding must be reheated to<br>165 for 15 seconds<\/p>\n\n\n\n<p>what is the second step in cleaning and sanitizing stationary equipment<br>washing<\/p>\n\n\n\n<p>which one of the following should be reported to your manager<br>sanitizer concentration is too strong<\/p>\n\n\n\n<p>to properly thaw food a food handler must<br>place food in a cooler<\/p>\n\n\n\n<p>the third sink in a three compartment sink is for<br>sanitizing<\/p>\n\n\n\n<p>when do you need to clean and sanitize your workspace<br>after forming hamburgers and before slicing tomatos<\/p>\n\n\n\n<p>what is the proper cooking temperatures for hamburger patties<br>155 for 15 seconds<\/p>\n\n\n\n<p>when should thermometers be sanitized<br>after measuring the temperatures of roast beef<\/p>\n\n\n\n<p>when a food handler stays home when they are sick, they are practicing<br>good food safety practices<\/p>\n\n\n\n<p>if a food contact surface is in constant use, it should be cleaned and sanitized at least every<br>4 hours<\/p>\n\n\n\n<p>What is cross contamination?<br>The transfer of pathogens from one surface or food to another<\/p>\n\n\n\n<p>when should a food handler wash their hands<br>before putting on single use gloves<\/p>\n\n\n\n<p>which pathogen is not one of the big 6<br>listeria<\/p>\n\n\n\n<p>which of the following is not a pathogen<br>pesticides<\/p>\n\n\n\n<p>when tasting food that is to be sold or served, a food handler<br>may not use a utensil more than once<\/p>\n\n\n\n<p>which of the following is a common allergen<br>peanuts<\/p>\n\n\n\n<p>for how long must shellfish tags be kept in the department<br>90 days<\/p>\n\n\n\n<p>what is a a glue board?<br>c.pest control device<\/p>\n\n\n\n<p>for use in the store, proper storage containers are made of?<br>stainless steel &amp; copper<\/p>\n\n\n\n<p>what is the temp danger zone according to the 2009 FDA food code<br>41 F and 135 f<\/p>\n\n\n\n<p>where would you most likely find clostridium botulinum?<br>swollen cans<\/p>\n\n\n\n<p>where are salmonella spp, most commonly found?<br>poultry &amp; eggs<\/p>\n\n\n\n<p>in refrigerated case, what is te maximum temp cold food can be held at?<br>41 F<\/p>\n\n\n\n<p>hepatitis A is a<br>virus<\/p>\n\n\n\n<p>what is the minimum internal temperature that ground beef has to reach to be safe?<br>155 F for 15 seconds<\/p>\n\n\n\n<p>what is the cause of ice crystal formation on frozen product ?<br>partially thawed &amp; then refrozen<\/p>\n\n\n\n<p>hazardous foods that were cooked and then refrigerated must be re heated to what temp<br>165 F<\/p>\n\n\n\n<p>what does FIFO stand for ?<br>first in first out<\/p>\n\n\n\n<p>how do you check the temp of packaged lunch meat with a BI- Metallic stemmed thermometer?<br>place thermometer tightly between 2 packages<\/p>\n\n\n\n<p>what does HACCP stand for?<br>hazard analysis critical control point<\/p>\n\n\n\n<p>what is a cross connection?<br>potable water supply &amp; sewer line connects<\/p>\n\n\n\n<p>if a piece of jewelry drops into a salad what kind of contamination will result?<br>physical<\/p>\n\n\n\n<p>to calibrate a Bi- metallic probe thermometer, you put it in an ice bath and adjust the dial to read what temp?<br>32 f<\/p>\n\n\n\n<p>in a refrigerated meat room ( 55 F 12.8 C what is the maximum time that food contact surfaces can go between cleaning and sanitizing?<br>10 hours<\/p>\n\n\n\n<p>you have one cutting board in your small kitchen , you have just sliced some chicken breast for cooking and now need to prepare a green salad. what should you do the cutting board and knife before using them t prepare the salad ?<br>scrub them with hot water and detergent, rinse thoroughly, and then sanitize them.<\/p>\n\n\n\n<p>is an ice bath an acceptance method to cool foods?<br>yes<\/p>\n\n\n\n<p>what is the minimum internal cooking temp of pork containing stuffing?<br>165 f for 15 seconds<\/p>\n\n\n\n<p>potentially hazardous foods in the hot case need to be kept at or above what temp.?<br>135 f<\/p>\n\n\n\n<p>which of these foods can be stored at room temp?<br>raw carrots<\/p>\n\n\n\n<p>which of these foods can be held hot at 130 f instead of 135 F?<br>rare roast beef<\/p>\n\n\n\n<p>an air gap between the faucet and drain is required to prevent what?<br>back flow<\/p>\n\n\n\n<p>what should you do first to cool a batch of cooked hot soup that was just cooked?<br>pour into 2 deep shallow pans<\/p>\n\n\n\n<p>your deli cooked lasagna to 165 F and then transported it across town to an event at what temp must the lasagna be once it reaches the events?<br>135 F<\/p>\n\n\n\n<p>while cleaning the deli case, some of your cleaner got into the food: which type of contamination would this be?<br>chemical<\/p>\n\n\n\n<p>what is the correct internal cooking temp for pork &amp; fish to be at or above?<br>145 F for 15 seconds<\/p>\n\n\n\n<p>which sequence is correct?<br>wash , rinse, sanitize, air dry<\/p>\n\n\n\n<p>what is the correct refrigeration temp for eggs?<br>45 F<\/p>\n\n\n\n<p>why is listeria monocytogenes such a unique bacteria ?<br>it can grow in Cold temp<\/p>\n\n\n\n<p>where is Vibrio parahaenmolyticus most commonly found?<br>shellfish<\/p>\n\n\n\n<p>what is the maximum temp that cold food can be held at in a refrigerated?<br>41 f<\/p>\n\n\n\n<p>the micro organisms of greatest concern to the food service manager are?<br>bacteria<\/p>\n\n\n\n<p>what internal cooking temp does chicken have to reach to be safe?<br>165 f<\/p>\n\n\n\n<p>what is the minimum required temp of sanitizer? chlorine lodine or quaternary ammonium?<br>55 f<\/p>\n\n\n\n<p>where E coli primarily found?<br>ground beef<\/p>\n\n\n\n<p>thermometers must be located inside all refrigerated units at their point?<br>warmest<\/p>\n\n\n\n<p>which type of container can not be sued in our stores?<br>galvanized metal<\/p>\n\n\n\n<p>where should serving utensils for deli full service salads be placed when not in use?<br>in the food with handle out<\/p>\n\n\n\n<p>who publishes and updates the food code?<br>FDA<\/p>\n\n\n\n<p>is the treatment of a clean surface to reduce the number of disease causing microorganisms to safe levels ?<br>sanitizing<\/p>\n\n\n\n<p>if a bakery employee comes to work with a runny nose &amp; sore throat, which of thew following job activities would you restrict to them?<br>take out garbage &amp; clean floors<\/p>\n\n\n\n<p>for hot water sensitization , at what temp should utensils be immersed in water for a minimum of 30 seconds ?<br>171 f<\/p>\n\n\n\n<p>carpeting may be used in which of the following areas?<br>entrances<\/p>\n\n\n\n<p>employees can help ensure food safety while preparing food by?<br>all of the above<\/p>\n\n\n\n<p>which symptoms would an employee not have to notify the PIC of ?<br>a migraine headech<\/p>\n\n\n\n<p>all of the following are common allergens except ?<br>rice<\/p>\n\n\n\n<p>which of the following is the main vehicle for virus transfer ?<br>both b and C<\/p>\n\n\n\n<p>which term below is used when two or more cases of the same symptoms occur after consuming the same foods?<br>food borne illness outbreak<\/p>\n\n\n\n<p>which of the following are benefits of a good food safety system ?<br>all of the above<\/p>\n\n\n\n<p>what does a flow diagram provide for in hazard analysis?<br>a map of the sequence of steps or operation involved with a particular food item or process<\/p>\n\n\n\n<p>which is not your responsibility, with respect to government food safety?<br>finding out which inspector are more lenient and dealing only with them<\/p>\n\n\n\n<p>what pest are highest concern due to their ability to spread illness?<br>flies and rodents<\/p>\n\n\n\n<p>which of the following is not safe ?<br>at ambient room temp<\/p>\n\n\n\n<p>included in the duties of the person in charge ( PIC) are ensuring that the relevant regulation are observed and that employe<br>as part of the cooking process<\/p>\n\n\n\n<p>which of the following groups is not especially susceptible to food borne illness?<br>young adults<\/p>\n\n\n\n<p>some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by forming which of the following?<br>spores<\/p>\n\n\n\n<p>as a manager, what is the best way to determine if employee training has been successful?<br>observe performance of the task that was taught<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs\/smoked fish Temperature 41 F or below Reasons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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