Food Handler Licence Test Questions And Verified Answers || 100% pass

Food Handler Licence Test Questions And Verified Answers || 100% pass .When you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you should - Answer-call the person in charge at the food service facility .After symptoms of diarrhea or vomiting have gone, when can you come work again - Answer-24 hours after disappearing symptoms .Food handlers must wash their hands when: - Answer-1-Before starting work 2-After handling raw food and raw animal product 3- Before putting on food service gloves .Why food service gloves are not a substitute for proper hand washing. - Answer-they can spread germs .True or False: Touching ready-to-eat foods with bare hands *is* allowed. - Answer-false, not allowed .gloves must be discarded when it is: - Answer-●As soon as gloves become soiled or torn ●Before beginning a different task ●After handling raw meat, fish, or poultry .What are the ways to prevent bare-hand contact by using: - Answer-●Deli tissue ●Spatulas/Tongs/Forks/Utensils ●Dispensing equipment ●Single-use gloves .What are the five major mistakes that often cause foodborne illness: - Answer-●Inadequate hand-washing ●Employees working while they are ill ●Cross contamination ●Inadequate cooking temperature ●Inadequate temperature control (allowing foods to be in the danger zone) .What are the ways to prevent foodborne illness from happening - Answer-●Proper hand-washing every time hands may have become contaminated ●working only when healthy ●Storing and handling of foods in a manner to prevent contamination ●Cooking each animal product to its required internal temperature ●Keep food that are meant to be hot or cold away from each other ●bare hand contact with ready-to-eat food. .True or False: Food contaminated with organisms (germs) does not always look, smell or taste different from non-contaminated food. - Answer-true .Foodborne illness is caused by_________________________ - Answer-organisms (germs), chemicals, or toxins .What is the food's temperature danger zone - Answer-41°F and 135°F (below cold and above high) .You cannot make food safe to eat when food has been in the danger zone for ______________________or more. - Answer-four hours .What are the methods that prevent contamination - Answer-washing, rinsing, and sanitizing utensils, work surfaces and equipment between uses. .What are the examples of storage conditions that will minimize the potential for cross contamination: - Answer-●Store raw meats below and completely separate from ready-to-eat food in refrigeration units ●Store chemicals, cleansers and pesticides completely separate from food, utensils, and single service items ●Properly label all chemicals, cleansers and pesticides .What are the symptom of sickness? (don't work if you have it) - Answer-●a fever and sore throat ●loose bowels (diarrhea) ●you are throwing up (vomiting) ●you have yellowing of the skin or dark tea colored urine (jaundice) .If you got infected boil, burn, cut or sore on your hand, how can it be handled? - Answer-Cover the injury with a clean bandage, and wear a latex-free glove. .what kind of glove? - Answer-Non latex, single use .What's the length of fingernails - Answer-Be sure to scrub underneath your fingernails. It is much easier to keep fingernails clean when they are kept short.