WASHINGTON STATE FOOD HANDLERS
EXAM
What must you do to keep bacteria from growing on potentially hazardous food
(PHF)? - ANSWERS-Keep them out of the Danger Zone between 41°F and 135°F,
and test them with your food thermometer.
When putting raw meat in a refrigerator, it is most important to put it: -
ANSWERS-Below ready-to-eat foods.
If you don't know how long a potentially hazardous food (PHF) has been stored at
room temperature, you should: - ANSWERS-Put the food in the garbage.
Why can't you touch ready-to-eat foods like sandwiches with your bare hands? -
ANSWERS-The germs on your hands may contaminate the food and make the
customers sick.
Your equipment such as chafing dishes, steam tables and rice cookers need to
keep hot foods at _____ or hotter. - ANSWERS-135°F
At what temperature do you need to keep hot foods like fried chicken or soup? -
ANSWERS-135°F or higher.
EXAM
What must you do to keep bacteria from growing on potentially hazardous food
(PHF)? - ANSWERS-Keep them out of the Danger Zone between 41°F and 135°F,
and test them with your food thermometer.
When putting raw meat in a refrigerator, it is most important to put it: -
ANSWERS-Below ready-to-eat foods.
If you don't know how long a potentially hazardous food (PHF) has been stored at
room temperature, you should: - ANSWERS-Put the food in the garbage.
Why can't you touch ready-to-eat foods like sandwiches with your bare hands? -
ANSWERS-The germs on your hands may contaminate the food and make the
customers sick.
Your equipment such as chafing dishes, steam tables and rice cookers need to
keep hot foods at _____ or hotter. - ANSWERS-135°F
At what temperature do you need to keep hot foods like fried chicken or soup? -
ANSWERS-135°F or higher.
