Learn2Serve Food Handler Training
Questions and Verified Answers
100% Guarantee Pass
1. The preservation technique that attempts to remove moisture is
Answer: Dehydration
2. Before you prepare a new raw animal food on a cutting board, you must
Answer: clean, rinse and sanitize
3. High standards for food safety will improve the quality of food served. It will
also improve tips, bring repeat customers, and
Answer: reduce the chance for lawsuits
4. It is a good idea to learn about a food supplier's warehouse practices. The
best way to gather the information is to
Answer: visit and inspect the warehouse
5. Why is jewelry inappropriate to wear in the kitchen?
Answer: Both b and c. It can harbor bacteria.
It can catch on equipment.
, 6. How long must you immerse equipment and utensils in a non-chlorine sani-
tizing solution?
Answer: 30 seconds
7. An organism that lives in or on another organism, often with harmful side
effects, but without benefits is a
Answer: Parasite
8. When kitchen workers are preparing food it is very important to mark any
food that will be held for more than 24 hours. Health inspectors want to see
that no potentially hazardous (TCS) foods are kept more than
Answer: 7 days
9. It is important that food servers are trained to know food ingredients be- cause
Answer: They will need to help customers who have food allergies
10. Anne has been asked to receive the food order at the loading dock from the
restaurant's food distributor. What is a good idea for Anne to have with her before
she meets the delivery person?
Answer: An apron to keep her clothes clean
11. In order for pests to feel comfortable and survive well in a food facility they
need access to
Answer: warmth and shelter
Questions and Verified Answers
100% Guarantee Pass
1. The preservation technique that attempts to remove moisture is
Answer: Dehydration
2. Before you prepare a new raw animal food on a cutting board, you must
Answer: clean, rinse and sanitize
3. High standards for food safety will improve the quality of food served. It will
also improve tips, bring repeat customers, and
Answer: reduce the chance for lawsuits
4. It is a good idea to learn about a food supplier's warehouse practices. The
best way to gather the information is to
Answer: visit and inspect the warehouse
5. Why is jewelry inappropriate to wear in the kitchen?
Answer: Both b and c. It can harbor bacteria.
It can catch on equipment.
, 6. How long must you immerse equipment and utensils in a non-chlorine sani-
tizing solution?
Answer: 30 seconds
7. An organism that lives in or on another organism, often with harmful side
effects, but without benefits is a
Answer: Parasite
8. When kitchen workers are preparing food it is very important to mark any
food that will be held for more than 24 hours. Health inspectors want to see
that no potentially hazardous (TCS) foods are kept more than
Answer: 7 days
9. It is important that food servers are trained to know food ingredients be- cause
Answer: They will need to help customers who have food allergies
10. Anne has been asked to receive the food order at the loading dock from the
restaurant's food distributor. What is a good idea for Anne to have with her before
she meets the delivery person?
Answer: An apron to keep her clothes clean
11. In order for pests to feel comfortable and survive well in a food facility they
need access to
Answer: warmth and shelter
