Safe State Food Handler Certificate Program Study Guide with Correct Answers

Safe State Food Handler Certificate Program Study Guide with Correct Answers If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe True or False - Correct Answer True Leading cause of foodborne illness is unsafe food handling by food service workers True or False - Correct Answer True Salt is a common food allergen True or False - Correct Answer False Florida law requires food safety training for food service workers True or False - Correct Answer True TCS food must not remain in the Temperature Danger Zone for more than _____ hours - Correct Answer four (4) TCS food that has been in the temperature danger zone for four hours or more should be ___________. - Correct Answer discarded/thrown away The three types of hazards which can cause contamination of food are: ____________ , _____________ , and ______________. - Correct Answer biological, chemical, and physical The Temperature Danger Zone, between 41F to 135F, is the temperature range in which harmful _____________ grow most rapidly. a. plants b. microorganisms c. fish d. diseases - Correct Answer B. microorganisms ___________ occurs when there is a transfer of micr5ogranisms form one surface to another. a. Cross-contamination b. physical contamination c. time and temperature zones d. sanitizing - Correct Answer A. Cross-contamination When preparing food, work in ____________ batches to __________ the time food spends in the Temperature Danger Zone. a. large, maximize b. large, guarantee c. small, minimize d. small, increase - Correct Answer C. small, minimize