Food Handler Questions with complete solutions 2023

Food Handler Questions with complete solutions 2023 Why is food safety important? - To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak. - No loss of sales or business. - To maintain a good reputation for the business. Identify the 5 most common risk factors to keeping food safe. Purchasing ingredients from unsafe sources. Holding foods at the wrong temperatures. Poor hygiene practices. Using contaminated tools & equipment. Improper cooking of foods When a food service worker avoids personal behaviors that can contaminate food, they are: Practicing proper personal hygiene. What is the proper technique to wash hands? 1. Wet hands and arms. 2. Apply soap. 3. Scrub hands and arms for 10-15 seconds. 4. Rinse hands and arms. 5. Dry hands and arms. A foodborne illness can be caused by cross-contamination when... - Foods touch contaminated surfaces right before being served. - Dirty unwashed towels are used to clean food-contact surfaces. What is cross contamination? The spread of bacteria or pathogens from one tool, food item or surface to another. The temperature zone of 41 degrees F to 135 degrees F is known as: Temperature Danger Zone Food that has been held in the Temperature Danger Zone has been subjected to: Time-Temperature Abuse An example of proper sanitization is: Washing, rinsing and sanitizing all food contact surfaces between use and as needed. Food contact surfaces can be sanitized by which methods: - Immersing in water at least 171 degrees F for 30 seconds. - Using an approved chemical solution of: chlorine, iodine or quats. When storing food in the fridge or freezer, you should: - Cover, label & date foods. - Rotate stock - first in, first out rule. - Record the temperature of the fridge and/or freezer daily. What are the basic steps for cleaning effectively? Scraping, clean with detergent, sanitizing and air drying Which food probably contains the most bacteria? Frozen raw chicken Where should you store raw meat in the refrigerator? On the very bottom shelf When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: 165º F When can a food handler with a sore throat and a fever return to work with or around food? A written medical release is provided Foods not likely to support bacterial growth are: Dried pasta, noodles or bread Which action requires a food handler to change gloves? - The food handler is working with raw seafood at temperatures above 41˚F (5˚C) - The food handler has been working with raw ground beef for an hour - The food handler is prepping raw chicken on a yellow cutting board Where should staff members eat, drink, smoke, or chew gum? In designated areas How can you tell if food has enough bacteria to cause food poisoning? You can't tell. It smell, tastes and looks normal. What task requires food handlers to wash their hands before AND after doing it? Handling raw meat, poultry, or seafood Metal shavings are which type of contaminant? physical What do bacteria need to multiply? - Food - Warm temperatures - Water When should a food handler be excluded from working with food or food contact surfaces? If they are experiencing, vomiting, diarrhea or a fever. Hot food should be held at ___ during service. A minimum of 135° F Why shouldn't you mix cooked and raw foods? It results in a "cross-contamination" The maximum length of time that prepared foods may be held in the temperature danger zone is: 4 hours Hot food required for service the next day should: Be cooled rapidly then refrigerated. If a food handler has been vomiting or has diarrhea, when should they return to work? When a doctor advises that they can Food safety is of particular importance for which of the following groups? - People with an immunodeficiency - Elderly - Young children - Pregnant women What is the first action someone should take when entering the restaurant for a work shift? Wash hands Food in the refrigerator must be kept at: 0-40° F If a food contact surface is in constant use, how often should it be cleaned and sanitized? Every 4 hours When preparing food, any cuts and wounds should be: Covered with a bandaid and disposable glove The best way to thaw food is: On the bottom shelf of the refrigerator Who is responsible for safe food handling in the food premises? - Owner - Head chef - ANYONE handling food A detergent... Helps remove visible soil Which meat is the safest to eat when cooked "rare"? Lamb