FOOD HANDLERS LICENSE TEST

PDF Download

FOOD HANDLERS LICENSE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -54 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Staphylococcal

Answer:

food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.

Question 2: FIFO

Answer:

First In First Out- used to implement date products

Question 3: Rat droppings

Answer:

are a critical violation

Question 4: All Refrigerated Food except eggs/smoked fish Temperature

Answer:

41 F or below

Question 5: Poultry, stuffed meat and stuffing Temperature

Answer:

165 F

Question 6: Biological Hazards

Answer:

bacteria, viruses, parasites and fungi

Question 7: Chemical Hazards

Answer:

pesticide, cleaning agents, prescription medicine

Question 8: 6 factors that affect growth of bacteria

Answer:

Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)

Question 9: all gas-fired water heaters must be installed

Answer:

by a license plumber and must be monitored for back-drift

Question 10: bathrooms for patrons

Answer:

must be provided if there are 20 seats or more in a dining area

Question 11: Food for storage must be covered and stored in

Answer:

Vermin-proof containers

Question 12: Viruses

Answer:

cannot reproduce in food, rather they use food to get inside the body

Question 13: 4 phases of bacteria growth

Answer:

Lag, Log, Stationary and Death

Question 14: Ciguatera Intoxication

Answer:

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

Question 15: HACCP

Answer:

it is a system of food safety, which is mainly concerned with control of harmful microorganisms

Question 16: Smoked Fish Temperature

Answer:

38 F or below because of the bacteria Clostridium botulinum

Question 17: All hot foods stored in hot-holding unit must be held at

Answer:

140 F

Question 18: HACCP and 7 methods of this

Answer:

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

Question 19: Raw Shell Eggs Temperature

Answer:

45 F

Question 20: How to avoid E-Coli

Answer:

cook hamburgers and ground meats at 158F

Question 21: Potentially Hazardous foods

Answer:

any food that supports the rapid growth of microorganisms

Question 22: The Three Main Food Hazards

Answer:

physical, chemical, biological

Question 23: Previously cooked and refrigerated foods must be served

Answer:

by rapid reheating of 165 F in a stove or oven

Question 24: 50 PPM Chlorine based sanitizing solutions

Answer:

add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils Question 25: if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone

Answer:

it must be discarded

Question 26: Hot foods placed in refrigerator

Answer:

must be covered only if they completely cooled at a temp of 41 F or below

Question 27: Proper manual dish cleaning

Answer:

wash, rinse, sanitize and air dry

Question 28: Trichinella Spiralis

Answer:

food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes

Question 29: Scombroid Poisoning

Answer:

occurs from eating certain fish with high levels of histamines due to time and temperature abuse