TX Food Handlers Review Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.

In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish must be heated to _______ for how long? - 145 degrees F for 3 minutes Foods obtained from unsafe sources are _____________ appropriate to serve to customers. - Never In order to be cooked for safe eating, meat (pork or beef roast) must be heated to ___________ for _______________. - 145 degrees F for 3 minutes A food item that does not need to be cooked or has already been cooked and ready to served. - Ready to Eat Cold, cooked food that needs to be reheated for hot holding must be heated to _________ for 15 seconds within 2 hours, before being put onto the steam table to be held at 135 degrees F. - 165 degrees F Contaminated food often looks, tastes and smells the same as _______________. - Same as any other food If you have a mechanical dishwasher you need to know that the dishes are reaching correct temperature for sanitation. So temperature gauges and sanitizer levels must be ________________. - monitored In order to be properly cooked for safe eating poultry (chicken & turkey) and ground poultry must be heated to _________ for _______________. - 165 degrees F for 15 seconds. In order to properly cook ground meats and flaked meats safe for consumption they must be heated to a minimal internal temperature of _____________ for ___________. - 155 degrees F for 15 secondsPackaged and canned foods that are opened, rusty or damaged are not in good condition and should be - Returned or thrown away Prevent cross contamination by using one ____________ for fresh produce and a separate one for raw meat, poultry and seafood. - Cutting Board Proper hand washing is a 6 step process that includes scrubbing hands for how long? - 10-15 seconds TCS foods should be kept cold during their journey to your establishment at a temperature of ________ or below. - 41 degrees F The spread of contaminants from one food or surface to another. - cross contamination The three safe thawing methods are 1) in cold water 2) in the refrigerator 3)________________________ - part of the cooking process This is the device you use to ensure that you have cooked an item to the correct internal minimum temperature. - probe thermometer To minimize contamination from accidental drips or other contact, store meat with a higher cooking temperature (like chicken) ______________ meats with a lower cooking temperature (like fish). - below Unsafe thawing can let ______________ grow in the outer layers of the food while the inside stays frozen. - Bacteria Washing uses soap and water while sanitizing uses ____________ to kill germs. - chemicals What does PIC stand for? - Person in Charge What should a food handler wear if they have nail polish or artificial nails? - glovesWhen cleaning and sanitizing dishes in a 3 compartment sink your third sink will be to... - Sanitize When you are working with food, it is key to work quickly and in ____________ batches. - Small You must ___________________ TCS foods that are left out at room temperature for more than 4 hours. - discard Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. - Licensed Applicators What is the most important personal hygiene practice? - Washing your hands