FoodHandlers Test Questions With Complete Solutions (Verified And Updated)

loyee questions regarding food and safety, and provide training on how to perform jobs correctly The most important hygiene practice? - answerproper hand washing Using what you learned in the video, write down when food handlers are required to wash their hands during the work day. - answer-before you begin food preparation -when you have been contaminated by exposure to potential germs -using the bathroom -touching your face or nose -Handling raw meat, fish, or poultry -sneezing, coughing, or blowing your nose -handling garbage or dirty dishes -handling animals, money, or using chemicals -after taking a break, eating or smoking -if you aren't sure if a wash is necessary, wash anyway just to be safe can you use the dishwashing sink to wash your hands if you are doing work in the kitchen? - answerno can a food server use hand sanitizer in place of hand washing when no soap is available? - answerno 6 steps of handwashing - answer1- get hands wet 2- apply soap and scrub 3- scrub hands together for minimum 20 sec 4-scrub backs of hands and between fingers 5- rinse for about 5 sec 6- dry with air dryer, paper, or continuous cloth towel how do you prevent barehand contact? - answer-scoops -deli papers -tongs -single use gloves -utensils Which food type must be kept out of the danger zone - answermeat, fish, poultry cooked vegetables rice, potatoes, pasta Match the meat type to the correct cooking temperature - answer165F for 1 second= poultry and ground poultry {chicken}