SNHD: Food Handler Card 33 Questions And 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