SNHD: Food Handler Card Questions and Answers Already Passed

SNHD: Food Handler Card Questions and Answers Already Passed 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 You cook Raw shell eggs for immediate service at 145°F Fruits, vegetables, and grains cooked for hot holding 135°F Reheat of manufactured TCS foods within