Food Safety Principles and HACCP: Key
Concepts for Food Handlers Exam
Questions and Answers 100% PASS
What is the temperature danger zone for potentially hazardous foods?—ANSWER--41°F
- 135°F
Which of the following is NOT a principle of HACCP?—ANSWER--Increase employee
wages
What is the minimum internal cooking temperature for poultry?—ANSWER--165°F
What are common foodborne pathogens?—ANSWER--Salmonella, E. coli, Listeria
What is the proper way to thaw frozen foods?—ANSWER--Under cold running water
What is the purpose of handwashing?—ANSWER--Remove germs, prevent illness,
maintain hygiene
What is cross-contamination?—ANSWER--The transfer of pathogens from one food to
another
What are the three main steps in the cleaning and sanitizing process?—ANSWER--
Clean, rinse, sanitize
What is the best way to prevent pests in a food establishment?—ANSWER--Good
sanitation and proper food storage
Concepts for Food Handlers Exam
Questions and Answers 100% PASS
What is the temperature danger zone for potentially hazardous foods?—ANSWER--41°F
- 135°F
Which of the following is NOT a principle of HACCP?—ANSWER--Increase employee
wages
What is the minimum internal cooking temperature for poultry?—ANSWER--165°F
What are common foodborne pathogens?—ANSWER--Salmonella, E. coli, Listeria
What is the proper way to thaw frozen foods?—ANSWER--Under cold running water
What is the purpose of handwashing?—ANSWER--Remove germs, prevent illness,
maintain hygiene
What is cross-contamination?—ANSWER--The transfer of pathogens from one food to
another
What are the three main steps in the cleaning and sanitizing process?—ANSWER--
Clean, rinse, sanitize
What is the best way to prevent pests in a food establishment?—ANSWER--Good
sanitation and proper food storage
