Food Handlers Latest update Questions solved
100% Correct
What order should you use to wash dishes by hand - ✔✔Pre-scrape, wash, rinse, sanitize and
air dry.
Food prepared at home or in an unlicensed kitchen are - ✔✔Illegal
What is a substitute for proper hand washing? - ✔✔There is no substitute for hand washing.
Which of the following are potentially hazardous foods - ✔✔Hamburger, cooked beans, cut
melons
Where or when can you smoke and eat in the establishment - ✔✔You can never smoke or
eat in the kitchen or in areas where food is prepared or stored
Cross-contamination is - ✔✔When germs spread from one place to another
Potentially hazardous foods are - ✔✔Moist, protein-rich foods that support the rapid growth
of bacteria
Which of the following must be cooked to 145° F? - ✔✔Non-ground meats and seafood
What must you use to sanitize equipment, tables, and other work surfaces that come into
direct contact with food? - ✔✔You must use a wiping cloth that has been soaked in a
solution of water and an approved sanitizer at proper concentration
Which is the correct way to wash your hands - ✔✔Wash hands for at least 20 seconds by
scrubbing with soap and warm water, rinsing, and drying with a paper towel.
, Washing your hands thoroughly and frequently is the most important thing a food service
worker can do to keep germs out of the food he/she prepares. As a food service worker, it is
important that you wash your hands - ✔✔After you use the restroom. After you smoke or
eat. After handling raw eggs or meat. After touching any part of your part of your body or
uniform.
Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must
be thrown away - ✔✔No more than seven days
If any chemical is transferred to a plastic spray bottle or a different container: - ✔✔You must
properly label the container or spray bottle with what it contains
Thermometers are required in kitchens to - ✔✔Monitor temperatures of food in the
refrigerator and freezer, and check hot holding temperatures on steam table
Potentially hazardous food that has been cooled needs to be reheated to what temperature -
✔✔Reheat quickly to 165° F or hotter
Which is the correct way to wash dishes, utensils and equipment - ✔✔Pre-scrape wash, rinse
and sanitize; then air dry
A proper way to thaw frozen chicken is - ✔✔Place it in the refrigerator
Cooked rice was left in the Danger Zone overnight. What should you do with the rice -
✔✔Throw the rice away; it may not be safe to eat.
The best way to control cockroaches, mice, flies and other pests is - ✔✔To keep the
establishment and garbage area clean, and eliminate hiding places and routes of entry
100% Correct
What order should you use to wash dishes by hand - ✔✔Pre-scrape, wash, rinse, sanitize and
air dry.
Food prepared at home or in an unlicensed kitchen are - ✔✔Illegal
What is a substitute for proper hand washing? - ✔✔There is no substitute for hand washing.
Which of the following are potentially hazardous foods - ✔✔Hamburger, cooked beans, cut
melons
Where or when can you smoke and eat in the establishment - ✔✔You can never smoke or
eat in the kitchen or in areas where food is prepared or stored
Cross-contamination is - ✔✔When germs spread from one place to another
Potentially hazardous foods are - ✔✔Moist, protein-rich foods that support the rapid growth
of bacteria
Which of the following must be cooked to 145° F? - ✔✔Non-ground meats and seafood
What must you use to sanitize equipment, tables, and other work surfaces that come into
direct contact with food? - ✔✔You must use a wiping cloth that has been soaked in a
solution of water and an approved sanitizer at proper concentration
Which is the correct way to wash your hands - ✔✔Wash hands for at least 20 seconds by
scrubbing with soap and warm water, rinsing, and drying with a paper towel.
, Washing your hands thoroughly and frequently is the most important thing a food service
worker can do to keep germs out of the food he/she prepares. As a food service worker, it is
important that you wash your hands - ✔✔After you use the restroom. After you smoke or
eat. After handling raw eggs or meat. After touching any part of your part of your body or
uniform.
Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must
be thrown away - ✔✔No more than seven days
If any chemical is transferred to a plastic spray bottle or a different container: - ✔✔You must
properly label the container or spray bottle with what it contains
Thermometers are required in kitchens to - ✔✔Monitor temperatures of food in the
refrigerator and freezer, and check hot holding temperatures on steam table
Potentially hazardous food that has been cooled needs to be reheated to what temperature -
✔✔Reheat quickly to 165° F or hotter
Which is the correct way to wash dishes, utensils and equipment - ✔✔Pre-scrape wash, rinse
and sanitize; then air dry
A proper way to thaw frozen chicken is - ✔✔Place it in the refrigerator
Cooked rice was left in the Danger Zone overnight. What should you do with the rice -
✔✔Throw the rice away; it may not be safe to eat.
The best way to control cockroaches, mice, flies and other pests is - ✔✔To keep the
establishment and garbage area clean, and eliminate hiding places and routes of entry
