FOOD HANDLERS LICENSE TEST
Questions and Answers
1.Potentially Hazardous foods
Answer any food that supports the rapid growth of microorganisms
2.Three thermometers used for measuring food temperature
Answer Bi-metallic stem (0-220), thermocouple, thermistor(digital)
3.Raw Shell Eggs Temperature
Answer 45 F
4.Smoked Fish Temperature
Answer 38 F or below because of the bacteria Clostridium botulinum
5.All Refrigerated Food except eggs/smoked fish Temperature
Answer 41 F or below
6.Reasons Canned Products Must be Rejected
Answer dents in seams, swelling, severe rust, leakage or no label.
Home-canned foods are unacceptable
7.Vacuum Packaging of any food product in retail food
establishment is
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, Answer Prohibited by law unless special authorization is obtained
through the Department of Health
8.FIFO
Answer First In First Out- used to implement date products
9.All Food must be stored at least
Answer 6 inches off the floor
10.To Prevent Cross Contamination
Answer raw food must be placed under cooked food
11.Food for storage must be covered and stored in
Answer Vermin-proof containers
12.The Three Main Food Hazards
Answer physical, chemical, biological
13.Physical Hazards
Answer glass fragments, metal etc.
14.Chemical Hazards
Answer pesticide, cleaning agents, prescription medicine
15.Biological Hazards
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Questions and Answers
1.Potentially Hazardous foods
Answer any food that supports the rapid growth of microorganisms
2.Three thermometers used for measuring food temperature
Answer Bi-metallic stem (0-220), thermocouple, thermistor(digital)
3.Raw Shell Eggs Temperature
Answer 45 F
4.Smoked Fish Temperature
Answer 38 F or below because of the bacteria Clostridium botulinum
5.All Refrigerated Food except eggs/smoked fish Temperature
Answer 41 F or below
6.Reasons Canned Products Must be Rejected
Answer dents in seams, swelling, severe rust, leakage or no label.
Home-canned foods are unacceptable
7.Vacuum Packaging of any food product in retail food
establishment is
1/
8
, Answer Prohibited by law unless special authorization is obtained
through the Department of Health
8.FIFO
Answer First In First Out- used to implement date products
9.All Food must be stored at least
Answer 6 inches off the floor
10.To Prevent Cross Contamination
Answer raw food must be placed under cooked food
11.Food for storage must be covered and stored in
Answer Vermin-proof containers
12.The Three Main Food Hazards
Answer physical, chemical, biological
13.Physical Hazards
Answer glass fragments, metal etc.
14.Chemical Hazards
Answer pesticide, cleaning agents, prescription medicine
15.Biological Hazards
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