Food Handlers Questions and Answers Rated A+ 2023/2024 UPDATE

Food Handlers Questions and Answers Rated A in the two-stage cooling method, what is the maximum amount of time allowed for stage one (cooling food from 135 to 70 degrees F)? 2 hours which is true about salmonella bacteria? they are not common cause of illness they are naturally found in animals they are a common cause of food allergies they can be detected on food by their odor they can be detected on food by their odor what are the three types of food hazards from which you must protect customers? dirt, foodborne illness, and hot temperature physical, chemical, biological calories, fat content, and sodium spiciness, acidity, and dairy physical, chemical, biological when drying sanitized items allow them to air-dry use clean, dry paper towels use only disposable paper towels put them under the bathroom dryer air dry If you cut or burn yourself while working, what should you do? stop what you are doing immediately and treat and bandage your injury finish your current task then treat and bandage your injury serve the food you were preparing when you hurt yourself go home, and do not return to work until the injury has healed A