MARICOPA COUNTY AZ FOOD HANDLERS TEST REVIEW CK |30 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

Cold holding keeping cold food at 41 degrees Fahrenheit or lower until serving When to change gloves -As soon as they become dirty or torn -Before beginning a different task -After an interruption, such as taking a phone call -After handling raw meat, seafood, or poultry and before handling ready-to-eat food The amount of time you can work on a task continuously before it is time to wash hands, changing gloves and sanitizing area 4 hours At what temperature do you hold HOT food? 135F and above How many days do you label ready to eat (RTE)food 7 days, today is day 1 What foods do you cook to 145F for 15 seconds -whole cuts of meat -eggs that will be served immediately -whole seafood What foods do you cook to 155F -ground meats (beef, pork, veal, lamb) -eggs that will be hot held for service -ground seafood What foods do you cook to 165F -poultry -reheated foods -foods cooked in the microwave -stuffed food or stuffing What are the 3 high risk(susceptible) populations? -elderly -infants -compromised immune system What are the 4 ways to thaw food? -refrigerator -under cool running water(70F or less) -in the microwave as long as it is cooked in a conventional cooking method -as part of the cooking process What are the 2 stages of the cooling process? 135F-70F in 2 hours 70F-41F in an additional 4 hours What types of gloves do we use in the kitchen? Single use gloves Where do you store chemicals? in the utility closet-away from food How do you store chemicals? store in their original container or label the container they are in with what it is (ie a spray bottle of degreaser) away from food (ie sanitizer is on the bottom shelf) How long do you wash your hands? 20 seconds How hot should the water be when washing your hands? at least 100F If a server is wearing nail polish and wants to help in the kitchen, should she/he wear single use gloves? yes If you cut yourself and blood spurts out, what do you do? Clean and bandage the cut. Any food on the cutting board is thrown out. The cutting board, knife and area need to be cleaned and sanitized before you can start back to work The lasagna was cooked on Monday and reheated again on Wednesday. What temperature do you have to reheat the lasagna to and in what time frame? 165F within 2 hours Cutting chicken and then using all of the same equipment without cleaning and sanitizing and then cutting lettuce for a salad is know as what? Cross contamination What temperature do you reheat soup to, and in what time frame? 165F in 2 hours What temperature do you cook broccoli to? 135F You left for the day and the kitchen was spotlessly clean. When you come in the next morning you see what looks like black pepper on the counter. What is that a sign of? A pest infestation (cockroaches) When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? In the front, so it gets used first What are the three steps of proper dishwashing in a three compartment sink? Wash(clean), rinse and sanitize When storing ready to eat food in the refrigerator, where does it go? On the top shelf When storing poultry in the refrigerator, where does it go? On the bottom shelf When storing ground turkey in the refrigerator, where does it go? On the bottom shelf When storing ground beef in the refrigerator, where does it go? Above the poultry