Food Handlers License Test Correct
100%
Potentially Hazardous foods - ANSWERany food that supports the rapid growth of
microorganisms
Three thermometers used for measuring food temperature - ANSWERBi-metallic
stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - ANSWER45 F
Smoked Fish Temperature - ANSWER38 F or below because of the bacteria
Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER41 F or
below
Reasons Canned Products Must be Rejected - ANSWERdents in seams, swelling,
severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is -
ANSWERProhibited by law unless special authorization is obtained through the
Department of Health
FIFO - ANSWERFirst In First Out- used to implement date products
All Food must be stored at least - ANSWER6 inches off the floor
To Prevent Cross Contamination - ANSWERraw food must be placed under cooked
food
Food for storage must be covered and stored in - ANSWERVermin-proof containers
Anisaki Simplex - ANSWERfood-borne parasite found in marine fish
Salmonella Enteritidis - ANSWERassociated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes - ANSWERrapid cooling, rapid heating, and
avoid preparing foods
Staphylococcal - ANSWERfood intoxication bacteria carried by human beings. It can
be prevented by good personal hygiene and avoiding bare hands with ready-to-eat
food.
The Three Main Food Hazards - ANSWERphysical, chemical, biological
Physical Hazards - ANSWERglass fragments, metal etc.
100%
Potentially Hazardous foods - ANSWERany food that supports the rapid growth of
microorganisms
Three thermometers used for measuring food temperature - ANSWERBi-metallic
stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - ANSWER45 F
Smoked Fish Temperature - ANSWER38 F or below because of the bacteria
Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER41 F or
below
Reasons Canned Products Must be Rejected - ANSWERdents in seams, swelling,
severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is -
ANSWERProhibited by law unless special authorization is obtained through the
Department of Health
FIFO - ANSWERFirst In First Out- used to implement date products
All Food must be stored at least - ANSWER6 inches off the floor
To Prevent Cross Contamination - ANSWERraw food must be placed under cooked
food
Food for storage must be covered and stored in - ANSWERVermin-proof containers
Anisaki Simplex - ANSWERfood-borne parasite found in marine fish
Salmonella Enteritidis - ANSWERassociated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes - ANSWERrapid cooling, rapid heating, and
avoid preparing foods
Staphylococcal - ANSWERfood intoxication bacteria carried by human beings. It can
be prevented by good personal hygiene and avoiding bare hands with ready-to-eat
food.
The Three Main Food Hazards - ANSWERphysical, chemical, biological
Physical Hazards - ANSWERglass fragments, metal etc.
