Food Handlers Safety Test Questions and Answers 100% Pass

Food Handlers Safety Test Questions and Answers 100% Pass How many people do you think get sick from a food borne related illness each year? About 48 million (1 out of every 6 people) Which of the following is NOT a high risk population group for food borne illnesses? Teenagers Which of the following would NOT be considered a condition than can cause your immune system to be impaired? Muscle ache Food borne illnesses are _____________ Very contagious and dangerous How long do you think it takes for bacteria to double or multiply? Twenty minutes The temperature danger zone is from _______ to ________ 41°F, 135°F When pathogens transfer from one place to another, we call it _________ Cross-contamination What is the acronym that describes conditions to promote bacterial growth? FAT TOM Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ___________ Cross-contamination Employees must wash their hands for a minimum of ___________ 20 seconds Before putting on clean globes, you should _____________ Wash your hands Gloves for preparing food should be _____________ Single-use only, and charged when switching tasks that could lead to cross-contamination Sick employees should ___________ Notify the person in charge (PIC) immediately All milk and dairy products are required to be ____________ Grade A, pasteurized Refrigerators should never be at a temperature above ________ 41°F When foods are kept in refrigeration, bacteria growth _____________ Slows down To insure proper inspection, deliveries should be scheduled during ___________ Slow times Thermometers should be _________ Metal-stem Pork chops should be cooked for 15 seconds to a minimum temperature of _____________ 145°F C.R.O.W. is an acronym for proper methods for ___________ Thawing foods Hot food must be cooled rapidly to slow down ___________ Bacterial growth If a customer is having an allergic reaction, the food worker should _________ Call for emergency help The person in charge (PIC) is responsible for ___________ The safety of the employees and customers in the food establishment, and supervising and training the employees on safe food practices Food contact surfaces must be washed and sanitized every _________ 4 hours Which are the only items that customers are allowed to bring up and reuse at a buffet line? Cups Which of the following can be considered ready-to-eat? Bread Reducing pathogens to safe levels is called ___________ Sanitizing F