FOOD HANDLERS CARD TEST AZ NEW ACTUAL EXAM

FOOD HANDLERS CARD TEST AZ NEW ACTUAL EXAM

SOLUTION REVIEW

What are three hazards people can get sick from? - ANS IS -physical -biological -chemical

What are foodborne illnesses? - ANS IS Sicknesses caused from not washing your hands or not cooking to the proper temperature.

What are potentially hazardous foods? - ANS IS Foods that are more likely than others to support the rapid growth of bacteria that cause foodborne illness

What are four causes of foodborne illness? - ANS IS -Bacteria -Viruses -Parasites -Chemicals

What is the most common foodborne illness caused from? - ANS IS Bacteria

When does bacteria grow the fastest? - ANS IS When in the "Danger Zone"

Bacteria grow and multiply in what conditions? - ANS IS Food, moisture, temperature, and time

What virus can be spread from a worker not washing their hands? - ANS IS Hepatitis A

How can parasites be killed? - ANS IS Freezing

How can you tell if a food is contaminated? - ANS IS It may look or smell weird.However, sometimes it can look and smell fine but still make someone sick.

What are the four R's when dealing with someone with food allergies? - ANS IS -Refer -Review -Remember -Respond

How long should you wash your hands? - ANS IS 20 seconds

How do you wash hands? Steps - ANS IS 1. Wet

• Soap
• Wash
• Rinse
• Dry
• Turn off water with paper towel

Should you touch ready to eat foods with your bare hands? - ANS IS Never

Should you work if you are sick? - ANS IS Never

What is the range of temperatures that is in the "Danger Zone"? - ANS IS 41 to 135 degrees

Cold foods must be held at what temperature? - ANS IS 41 degrees or below

If the food temperature is maintained below 41° F, then it must be - ANS IS discarded after 7 days

Hot cooked foods must be held at what temperature? - ANS IS 135 degrees

Poultry (chicken, turkey, stuffed meats) should be cooked to at least - ANS IS 165 degrees

Ground meats and eggs not consumed right away should be cooked to at least - ANS IS 155 degrees

Non-ground meats, seafood, and eggs consumed right away should be cooked to at least - ANS IS 145 degrees

Any food cooked in a microwave should be cooked to at least - ANS IS 165 degrees

Cooling foods should be put back in the fridge when it falls below what temperature? - ANS IS 135 degrees

The best way to cool food is to - ANS IS avoid it

When cooling food, the food must be cooled down from 135°F to 70° within - ANS IS 2 hours

When cooling food, the food must be cooled down from 70°F to 41°F within - ANS IS 4 hours

Food should only be reheated - ANS IS once and within an hour (165 degrees)

If your thermometer does not give you a temperature of () when put in ice water, it is not working - ANS IS 32 degrees

Do not hold any potentially hazardous food in the danger zone for more than - ANS IS 4 hours

"when in doubt - ANS IS throw it out!"

What is the FIFO method? - ANS IS First in First Out

Any ready-to-eat potentially hazardous food must be - ANS IS must be marked with a discard date at the time of opening or preparation.maintained at 41º F or less.should not be eaten after seven days after opening.

It is illegal to - ANS IS serve or sell foods prepared at home or from any unlicensed kitchen.

Cross-contamination happens when - ANS IS bacteria and viruses are spread or transferred from one place to another

Wiping cloths should be stored - ANS IS in the sanitizing solution that is mixed to proper concentration between uses.Chlorine sanitizing solution should be between 50 and 100 parts per million

Change sanitizer every - ANS IS 2-3 hours

The steps to manual dish washing are: - ANS IS 1. Pre-scrape

• Wash
• Rinse
• Sanitize
• Air-dry