SNHD: Food Handler Exam Elaboration |2024 Release|

SNHD: Food Handler Exam Elaboration |2024 Release| Which of the following best indicates the presence of mice? *Ans* Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? *Ans* Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. *Ans* 41 °F Which disease is transmitted by food? *Ans* Hepatitis A Customer's can order rare steak if: *Ans* There is a consumer advisory notice on the menu Foods held at hot temperatures must be kept at this temperature or higher. *Ans* 135 °F Germs that cause foodborne illness are most easily spread by: *Ans* Unwashed hands You reheat food in: *Ans* 165°F You cook poultry (chicken, duck, turkey) in: *Ans* 165°F You cook tenderized/injected and ground meats in: *Ans* 155°F You cook raw shell eggs for hot holding in: *Ans* 155°