eFOODHANDLERS TEST QUESTIONS & ANSWERS
Select which of the following statements are true about foodborne illness - Answer --
foodborn illness sends 128,000 people to the hospital each year
-foodborne illnesses is caused by biological, chemical, and physical hazards
-foodborne illnesses account for 3,000 deaths annually.
Select the foods below that make up the 8 most common allergens - Answer -milk
soy
eggs
wheat
peanuts
nuts
fish
shellfish
what are the responsibilities that are required of the person in charge (PIC)? - Answer -
The PIC must be on the premises during all hours of operation, and must know the
Food Code and procedures used in the establishment
They should be able to answer all employee questions regarding food and safety, and
provide training on how to perform jobs correctly
The most important hygiene practice? - Answer -proper hand washing
Using what you learned in the video, write down when food handlers are required to
wash their hands during the work day. - Answer --before you begin food preparation
-when you have been contaminated by exposure to potential germs
-using the bathroom
-touching your face or nose
-Handling raw meat, fish, or poultry
-sneezing, coughing, or blowing your nose
-handling garbage or dirty dishes
-handling animals, money, or using chemicals
-after taking a break, eating or smoking
-if you aren't sure if a wash is necessary, wash anyway just to be safe
can you use the dishwashing sink to wash your hands if you are doing work in the
kitchen? - Answer -no
can a food server use hand sanitizer in place of hand washing when no soap is
available? - Answer -no
, 6 steps of handwashing - Answer -1- get hands wet
2- apply soap and scrub
3- scrub hands together for minimum 20 sec
4-scrub backs of hands and between fingers
5- rinse for about 5 sec
6- dry with air dryer, paper, or continuous cloth towel
how do you prevent barehand contact? - Answer --scoops
-deli papers
-tongs
-single use gloves
-utensils
Which food type must be kept out of the danger zone - Answer -meat, fish, poultry
cooked vegetables
rice, potatoes, pasta
Match the meat type to the correct cooking temperature - Answer -165F for <1 second=
poultry and ground poultry {chicken}
155F for 17 seconds= ground or flaked meats (hamburger, ground pork)
145F for 4 minutes= pork roasts and beef
145F for 15 seconds= fish or foods containing fish, and seafood
minimum temp for hot holding - Answer -135F
maximum temp for cold holding - Answer -41F
Improper thawing can result in foodborne illness. How does this occur? - Answer -
bacteria can grow as food moves through the danger zone
always make sure to move the food through the danger zone as quickly as possible
what are 3 acceptable methods for thawing Food? - Answer -1- In the refrigerator until
thawed
2-Under cold running water
3- As part of the cooking process
the safest way to thaw frozen food is in the refrigerator; it will keep food out of the
danger zone completely, but it takes the most time
improper cooling can result in foodborne illness. How does this occur - Answer -
bacteria can grow as food moves through the danger zone
Select which of the following statements are true about foodborne illness - Answer --
foodborn illness sends 128,000 people to the hospital each year
-foodborne illnesses is caused by biological, chemical, and physical hazards
-foodborne illnesses account for 3,000 deaths annually.
Select the foods below that make up the 8 most common allergens - Answer -milk
soy
eggs
wheat
peanuts
nuts
fish
shellfish
what are the responsibilities that are required of the person in charge (PIC)? - Answer -
The PIC must be on the premises during all hours of operation, and must know the
Food Code and procedures used in the establishment
They should be able to answer all employee questions regarding food and safety, and
provide training on how to perform jobs correctly
The most important hygiene practice? - Answer -proper hand washing
Using what you learned in the video, write down when food handlers are required to
wash their hands during the work day. - Answer --before you begin food preparation
-when you have been contaminated by exposure to potential germs
-using the bathroom
-touching your face or nose
-Handling raw meat, fish, or poultry
-sneezing, coughing, or blowing your nose
-handling garbage or dirty dishes
-handling animals, money, or using chemicals
-after taking a break, eating or smoking
-if you aren't sure if a wash is necessary, wash anyway just to be safe
can you use the dishwashing sink to wash your hands if you are doing work in the
kitchen? - Answer -no
can a food server use hand sanitizer in place of hand washing when no soap is
available? - Answer -no
, 6 steps of handwashing - Answer -1- get hands wet
2- apply soap and scrub
3- scrub hands together for minimum 20 sec
4-scrub backs of hands and between fingers
5- rinse for about 5 sec
6- dry with air dryer, paper, or continuous cloth towel
how do you prevent barehand contact? - Answer --scoops
-deli papers
-tongs
-single use gloves
-utensils
Which food type must be kept out of the danger zone - Answer -meat, fish, poultry
cooked vegetables
rice, potatoes, pasta
Match the meat type to the correct cooking temperature - Answer -165F for <1 second=
poultry and ground poultry {chicken}
155F for 17 seconds= ground or flaked meats (hamburger, ground pork)
145F for 4 minutes= pork roasts and beef
145F for 15 seconds= fish or foods containing fish, and seafood
minimum temp for hot holding - Answer -135F
maximum temp for cold holding - Answer -41F
Improper thawing can result in foodborne illness. How does this occur? - Answer -
bacteria can grow as food moves through the danger zone
always make sure to move the food through the danger zone as quickly as possible
what are 3 acceptable methods for thawing Food? - Answer -1- In the refrigerator until
thawed
2-Under cold running water
3- As part of the cooking process
the safest way to thaw frozen food is in the refrigerator; it will keep food out of the
danger zone completely, but it takes the most time
improper cooling can result in foodborne illness. How does this occur - Answer -
bacteria can grow as food moves through the danger zone
