California food handler actual exam with complete solutions

California food handler actual exam with complete solutions what are the best devices for taking internal temperature of foods? - digital thermocouples or probe thermometer never rely on what device to determine the status/temperature of food? - surface probes or air temperature thermometer, bi-metallic stem thermometer (non digital) bi metallic stem thermometer (non-digital) are not recommended as they require? - regular calibration throughout the day bacteria has what 3 important phases of growth - 1. lag phase, 2. log phase, 3. death phase lag phase - the time it takes for bacteria begin to replicate log phase - the replication and growth of bacteria (logarithmic growth) death phase - reduction in population numbers due to limited or declining resources the 4 hour rule is when? - the bacteria can't be allowed to enter the lag phase and as such food should not be considered safe if we can't determine its disposition within a 4 hour time frame what phase makes bacteria that was associated with foodborne illness have been shown within 4 hours in length? - lag phase what is the most important thing to do that people can prevent foodborne illness? - washing their hands what is the leading cause of foodborne illness? - improperly cooked food and temperature abused food always store ready to eat foods (RTE) away or above from? - raw food shell eggs are what type of food? - raw food what are the four steps to clean and sanitizing? - , 2. rinse, 3. sanitize, 4. dry when handling RTE, you use? - utensils or gloves to handle RTE 7 things that hands must be always washed? - 1. before work, 2. returning from outside, 3. before handling RTE, 4. before donning glove/after every glove changed, 5. after restroom/break/eating/etc, 6. every 4 hours, and 7. when they become contaminated. all foods must be cooled within the total of - 6 hours cooling food during the 1st 2 hours out of the 6 hours must e cooled on what temperature? - they must be chilled from 135F-70F ad it's the most critical if the food is properly cooled in the first 2 hours out of the 6 hours then you have to? - use the remaining time to reduce the temperature to 41F extend the total cooling time of 6 hours? - no don't extend the cooling time the best way to cool food is to? 4 things? - transfer the hot food into shallow metal pans, place in the coldest part of the cooler, on into/onto an ice bath, and monitor in order to operate, your facility shall be supplied with? 3 things? - ate fresh/potable water 2. have the utilities necessary to maintain minimum food safety standards 3. be free of pests