SNHD: Food Handler Card Questions and Answers Solved 100% Correct!!

Which of the following best indicates the presence of mice? - Answer-Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - AnswerCooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. - Answer-41 °F Which disease is transmitted by food? - Answer-Hepatitis A Customer's can order rare steak if: - Answer-There is a consumer advisory notice on the menu Foods held at hot temperatures must be kept at this temperature or higher. - Answer-135 °F Germs that cause foodborne illness are most easily spread by: - Answer-Unwashed hands You reheat food in: - Answer-165°F You cook poultry (chicken, duck, turkey) in: - Answer-165°F You cook tenderized/injected and ground meats in: - Answer-155°F You cook raw shell eggs for hot holding in: - Answer-155°F You cook whole muscle meat in: - Answer-145°F You cook Fish and seafood at - Answer-145°F You cook Raw shell eggs for immediate service at - Answer-145°FFruits, vegetables, and grains cooked for hot holding - Answer-135°F Reheat of manufactured TCS foods within two hours - Answer-135°F Hot holding - Answer-135°F