e Food Handlers Exam -With
Questions and 100% Complete
Solutions
How to wash dishes by hand - ✔Clean and sanitize the sink, scrape leftover food into the
garbage, in the first sink hot soapy water and you must have detergent, in the second sink rinse
in clean hot water, in the third sink rinse in the sanitizer then you air dry for about 30 minutes
Danger zone - ✔41 degrees-135 degrees the range of temperature where bacteria can
grow very fast
Potentially hazardous foods can be left at room temperature for how long? - ✔No more
than 2 hours
What are the two types of thermometers - ✔Metal stem dial and digital
Metal stem thermometer - ✔Takes temp in several places, may not tough bone, read after
20 seconds
Digital thermometer - ✔Easy to read, ideal for thinner foods
How do you calibrate a thermometer - ✔Fill a container with ice water and allow to stand for
a minute or two. Insert stem at least 2 inches into the water...check the reading after 1-2 min. If
, does not read 32 degrees turn the dial to read 32 degrees. Thermometers must be
clean sanitary and accurate
Cooking does not - ✔Kill all bacteria
What temperature must foods be kept at - ✔135 degrees or higher
Steam tables must - ✔Be 135 degrees or hotter before food may be placed there
Tips to keep hot foods hot - ✔Cover pan, stir food to distribute heat, never mix cooked
foods with cold foods
For cooking - ✔Cook foods to the correct temperature
In the microwave - ✔Foods must be covered and stirred and allowed to stand for at least
two minutes (165 degrees or hotter)
Temp poultry cooked to - ✔165 degrees
Temp Ham cooked to - ✔Fresh-160
Reheat-140
Ground meat temp - ✔Chicken/pork: 165
Beef/pork/veal/ham: 160
Fresh beef, veal or lamb temp - ✔Well done-170
Medium-160
Questions and 100% Complete
Solutions
How to wash dishes by hand - ✔Clean and sanitize the sink, scrape leftover food into the
garbage, in the first sink hot soapy water and you must have detergent, in the second sink rinse
in clean hot water, in the third sink rinse in the sanitizer then you air dry for about 30 minutes
Danger zone - ✔41 degrees-135 degrees the range of temperature where bacteria can
grow very fast
Potentially hazardous foods can be left at room temperature for how long? - ✔No more
than 2 hours
What are the two types of thermometers - ✔Metal stem dial and digital
Metal stem thermometer - ✔Takes temp in several places, may not tough bone, read after
20 seconds
Digital thermometer - ✔Easy to read, ideal for thinner foods
How do you calibrate a thermometer - ✔Fill a container with ice water and allow to stand for
a minute or two. Insert stem at least 2 inches into the water...check the reading after 1-2 min. If
, does not read 32 degrees turn the dial to read 32 degrees. Thermometers must be
clean sanitary and accurate
Cooking does not - ✔Kill all bacteria
What temperature must foods be kept at - ✔135 degrees or higher
Steam tables must - ✔Be 135 degrees or hotter before food may be placed there
Tips to keep hot foods hot - ✔Cover pan, stir food to distribute heat, never mix cooked
foods with cold foods
For cooking - ✔Cook foods to the correct temperature
In the microwave - ✔Foods must be covered and stirred and allowed to stand for at least
two minutes (165 degrees or hotter)
Temp poultry cooked to - ✔165 degrees
Temp Ham cooked to - ✔Fresh-160
Reheat-140
Ground meat temp - ✔Chicken/pork: 165
Beef/pork/veal/ham: 160
Fresh beef, veal or lamb temp - ✔Well done-170
Medium-160
