Food Handler Card questions with correct
answers
What makes people sick from food - Answer Physical-objects found in food, biological-germs, chemical-poisonous substance
4 causes of food Bourne illness - Answer bacteria-grows in food, moisture, and temperature, viruses-spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness
Major food allergies - Answer milk, eggs, fish, crustacean/ shellfish, soybeans, tree nuts, wheat, peanuts
4 Rs - Answer refer, review, remember, respond ( if a guest has an allergic reaction call 911 and notify management immediately
Washing hands - Answer hand washing is the most important practice. wash for at least 20 sec
1. wet hands with warm water
2. apply soap
3. rub hands. fingernails, forearms 10-15 sec
4. rinse 5-10 sec
5. dry hands with paper towel
6. turn off faucet with paper towel
Ready to eat foods - Answer Can not touch with bare hands *Food that does not need anymore washing or cooking ex: fruit, salads, package foods
Not substitutes for hand washing - Answer gloves, hand sanitizer
Do not work if you have: Big Five Illnesses - Answer 1. Hepatitis A virus 2. Salmonella 3. Shigella 4. Escherichia coli 5. Norovirus
Stay home if you theses symptoms - Answer 1. vomiting
2. fever
3. diarrhea
4. jaundice
5. sore throat
Danger zone - Answer 41-135 degrees temperature can be used to control the rapid growth of harmful bacteria
cold holding - Answer if the food temperature is maintained below 41 degrees then it must be discarded after 7 days
hot holding - Answer hot foods must be held at 135 degrees
thawing foods - Answer *do not thaw at room temp or in warm water
acceptable thawing:
answers
What makes people sick from food - Answer Physical-objects found in food, biological-germs, chemical-poisonous substance
4 causes of food Bourne illness - Answer bacteria-grows in food, moisture, and temperature, viruses-spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness
Major food allergies - Answer milk, eggs, fish, crustacean/ shellfish, soybeans, tree nuts, wheat, peanuts
4 Rs - Answer refer, review, remember, respond ( if a guest has an allergic reaction call 911 and notify management immediately
Washing hands - Answer hand washing is the most important practice. wash for at least 20 sec
1. wet hands with warm water
2. apply soap
3. rub hands. fingernails, forearms 10-15 sec
4. rinse 5-10 sec
5. dry hands with paper towel
6. turn off faucet with paper towel
Ready to eat foods - Answer Can not touch with bare hands *Food that does not need anymore washing or cooking ex: fruit, salads, package foods
Not substitutes for hand washing - Answer gloves, hand sanitizer
Do not work if you have: Big Five Illnesses - Answer 1. Hepatitis A virus 2. Salmonella 3. Shigella 4. Escherichia coli 5. Norovirus
Stay home if you theses symptoms - Answer 1. vomiting
2. fever
3. diarrhea
4. jaundice
5. sore throat
Danger zone - Answer 41-135 degrees temperature can be used to control the rapid growth of harmful bacteria
cold holding - Answer if the food temperature is maintained below 41 degrees then it must be discarded after 7 days
hot holding - Answer hot foods must be held at 135 degrees
thawing foods - Answer *do not thaw at room temp or in warm water
acceptable thawing:
