Food Handlers Exam Study test Questions with
100% Correct Answers
RTE - ✔✔ready to eat foods
what should you store below ready to eat foods - ✔✔eggs, raw foods
There are 4 steps to cleaning and sanitizing: - ✔✔) wash 2) rinse 3) sanitize) 4) air-dry
how many hours should you wash your hands - ✔✔every 4 hours
e best devices for taking internal temperatures of food - ✔✔Digital Thermocouples or Probe
Thermometers
Bacteria have 3 important phases of growth - ✔✔1) lag phase = the time it takes for bacteria
begin to replicate. 2)
log phase = the replication and growth of bacteria (logarithmic growth). 3) death phase =
reduction in
population numbers due to limited or declining resources
It is important that bacteria not be allowed to enter the - ✔✔log phase, and as such food
should not be considered
safe if we cannot determine its disposition within a 4 hour time-frame. This is otherwise known
as the 4 hour
Bacteria associated with foodborne illness have been shown to have lag phases of
approximately - ✔✔4 hours
There are 3 types of food hazards: - ✔✔1) Biological 2) Physical 3) Chemical
, Intoxications and toxin-mediated infections cause illness by - ✔✔the waste products that the
bacteria release as part
of their growth cycles.
All potentially hazardous foods (TCS), prepared on-site, must be labeled and dated for
use/disposal - ✔✔7 days from
the original date of preparation.
when must food be cooled - ✔✔within a total of 6 hours
most critical chilling process - ✔✔first two hours and with 135 F- 70F within those two hours.
what is the next step in chilling process - ✔✔next 4 hours chill to 41 F, not to exceede 6
hours
The best way to cool food is - ✔✔to transfer the hot food into shallow metal pans, place in
the coldest part of the
cooler, on into/onto an ice bath, and monitor.
TCS foods were previously known as - ✔✔potentially hazerdous foods
TCS stands for - ✔✔temperature control for saftey
3 most common sporeforming food
pathogens. - ✔✔Clostridium botulinum, Bacillus cereus, and Clostridium perfringens
100% Correct Answers
RTE - ✔✔ready to eat foods
what should you store below ready to eat foods - ✔✔eggs, raw foods
There are 4 steps to cleaning and sanitizing: - ✔✔) wash 2) rinse 3) sanitize) 4) air-dry
how many hours should you wash your hands - ✔✔every 4 hours
e best devices for taking internal temperatures of food - ✔✔Digital Thermocouples or Probe
Thermometers
Bacteria have 3 important phases of growth - ✔✔1) lag phase = the time it takes for bacteria
begin to replicate. 2)
log phase = the replication and growth of bacteria (logarithmic growth). 3) death phase =
reduction in
population numbers due to limited or declining resources
It is important that bacteria not be allowed to enter the - ✔✔log phase, and as such food
should not be considered
safe if we cannot determine its disposition within a 4 hour time-frame. This is otherwise known
as the 4 hour
Bacteria associated with foodborne illness have been shown to have lag phases of
approximately - ✔✔4 hours
There are 3 types of food hazards: - ✔✔1) Biological 2) Physical 3) Chemical
, Intoxications and toxin-mediated infections cause illness by - ✔✔the waste products that the
bacteria release as part
of their growth cycles.
All potentially hazardous foods (TCS), prepared on-site, must be labeled and dated for
use/disposal - ✔✔7 days from
the original date of preparation.
when must food be cooled - ✔✔within a total of 6 hours
most critical chilling process - ✔✔first two hours and with 135 F- 70F within those two hours.
what is the next step in chilling process - ✔✔next 4 hours chill to 41 F, not to exceede 6
hours
The best way to cool food is - ✔✔to transfer the hot food into shallow metal pans, place in
the coldest part of the
cooler, on into/onto an ice bath, and monitor.
TCS foods were previously known as - ✔✔potentially hazerdous foods
TCS stands for - ✔✔temperature control for saftey
3 most common sporeforming food
pathogens. - ✔✔Clostridium botulinum, Bacillus cereus, and Clostridium perfringens
