SNHD: Food Handler Card exam questions with 100% correct answers.

Which of the following best indicates the presence of mice? - Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. - 41 °F Which disease is transmitted by food? - Hepatitis A Customer's can order rare steak if: - There is a consumer advisory notice on the menu Foods held at hot temperatures must be kept at this temperature or higher. - 135 °F Germs that cause foodborne illness are most easily spread by: - Unwashed hands You reheat food in: - 165°F You cook poultry (chicken, duck, turkey) in: - 165°F You cook tenderized/injected and ground meats in: -155°F You cook raw shell eggs for hot holding in: - 155°F You cook whole muscle meat in: - 145°F You cook Fish and seafood at - 145°F