Efoodcard questions and answers 100% correct 2022/2023

Efoodcard questions and answers 100% correct 2022/2023Which of the following foods does not support bacteria growth? Raw carrots The manager's most important food safety responsibility is training you to: Report to the manager when you are sick When you display food in ice, the food must: Be 45° F (7.2°C) or colder It is safe to handle food that requires no additional preparation before service with: Clean utensils, deli papers, tongs, or disposable gloves Bare hands that have been washed with soap and water A cloth towel that is washed every 4 hours of being used Bare fingers to hold the food on the spatula when serving You have been sick with diarrhea. What answer would be accepted by the health department? The diarrhea has been gone for almost two days, so now you can go back to working with food. When storing raw meat in a refrigerator, it is most important to store it: In its original shipping container Below ready-to-eat foods ‍ Away from the refrigerator door With the cooked meats Where should you store raw fish in a refrigerator? Below ready-to-eat foods What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed? A cup with a tight lid and straw The best way to keep the hands free from contamination is to? Use a sanitizer wipe cloth Before touching prepared food with your hands, you must: Put on latex-free disposable gloves The food sanitation rules require someone at your restaurant to: Know the rules and be in charge of the operation Complete this statement. Food service gloves: Should be put on after washing hands with soap and water The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in: Following a cleaning schedule for the dining room The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in: Following the restaurant's policies on complaints Your co-worker says he is sick. You: Tell him to report the illness to the manager The manager is responsible for training you about food safety in your job duties. These duties include preventing foodborne illness by: Storing food in a manner to prevent contamination The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature? This temperature kills germs that may be in the meat You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work? Vomiting Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature? Germs will survive at lower temperatures You have an infected cut on your hand that is swollen and red. You: Use an antiseptic and put on a glove over the infected cut You are making omelets. How should you handle the eggs to keep omelets safe? Crack the eggs you will need for the day into a large container, beat, and keep next to the grill for your expected orders It is okay to use the same gloves to: Chop raw onion, then raw meat, and put both into a skillet What is foodborne illness? It is illness caused by: Eating contaminated food When must a food handler wash their hands? After using the restroom or toilet room You finished cutting up a raw chicken and put it in the oven to cook. You should: Wash the knife in a bucket of sanitizer and wipe the cutting board Food that makes people sick will often: Look bumpy with odd color Working on the cook line can be busy. It is best to: Use a hand sanitizer whenever you handle raw food products If there are any doubts about the safety of a food product, you should: Discard the food Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter: 155°F (68°C) You can prevent foodborne illness by: Wiping your hands frequently with a sanitizer cloth Which of the following is most likely to cause foodborne illness? Touching raw meat and then touching fresh fruit Which of the symptoms below would require you to stop working and go home? Sore throat and fever Unpackaged prepared food that requires no additional preparation before service may be: Touched with hands that have been washed The manager is responsible for training you about food safety in your job duties, which includes: Keeping workers motivated to ensure high food production The most important reason to properly clean a cutting board is to: Prevent contamination from one food to another food After using a meat slicer, you should: Wash it with soapy water, rinse, and sanitize You can best prevent foodborne illness by: Hand washing after you have been touching raw