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FOOD HANDLERS UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS COMPLETE STUDY GUIDE

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Course FOOD
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FOOD HANDLERS UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS COMPLETE STUDY GUIDE

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FOOD HANDLERS UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
COMPLETE STUDY GUIDE

●● Three thermometers used for measuring food temperature
Answer: Bi-metallic stem (0-220), thermocouple, thermistor(digital)


●● Raw Shell Eggs Temperature
Answer: 45 F


●● Smoked Fish Temperature
Answer: 38 F or below because of the bacteria Clostridium botulinum


●● All Refrigerated Food except eggs/smoked fish Temperature
Answer: 41 F or below


●● Reasons Canned Products Must be Rejected
Answer: dents in seams, swelling, severe rust, leakage or no label.
Home-canned foods are unacceptable


●● Vacuum Packaging of any food product in retail food establishment
is

, Answer: Prohibited by law unless special authorization is obtained
through the Department of Health


●● FIFO
Answer: First In First Out- used to implement date products


●● All Food must be stored at least
Answer: 6 inches off the floor


●● To Prevent Cross Contamination
Answer: raw food must be placed under cooked food


●● Food for storage must be covered and stored in
Answer: Vermin-proof containers


●● The Three Main Food Hazards
Answer: physical, chemical, biological


●● Physical Hazards
Answer: glass fragments, metal etc.


●● Chemical Hazards

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