eFoodHandlers Test 100% Correct Solved

eFoodHandlers Test 100% Correct Solved Select which of the following statements are true about foodborne illness - Correct Answer ️️ --foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens - Correct Answer ️️ -milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the person in charge (PIC)? - Correct Answer ️️ -The PIC must be on the premises during all hours of operation, and must know the Food Code and procedures used in the establishment They should be able to answer all employee questions regarding food and safety, and provide training on how to perform jobs correctly The most important hygiene practice? - Correct Answer ️️ -proper hand washing Using what you learned in the video, write down when food handlers are required to wash their hands during the work day. - Correct Answer ️️ --before you begin food preparation -when you have been contaminated by exposure to potential germs -using the bathroom -touching your face or nose -Handling raw meat, fish, or poultry -sneezing, coughing, or blowing your nose -handling garbage or dirty dishes -handling animals, money, or using chemicals -after taking a break, eating or smoking -if you aren't sure if a wash is necessary, wash anyway just to be safe can you use the dishwashing sink to wash your hands if you are doing work in the kitchen? - Correct Answer ️️ -no can a food server use hand sanitizer in place of hand washing when no soap is available? - Correct Answer ️️ -no 6 steps of handwashing - Correct Answer ️️ -1- get hands wet 2- apply soap and scrub 3- scrub hands together for minimum 20 sec 4-scrub backs of hands and between fingers 5- rinse for about 5 sec 6- dry with air dryer, paper, or continuous cloth towel how do you prevent barehand contact? - Correct Answer ️️ --scoops -deli papers -tongs -single use gloves -utensils Which food type must be kept out of the danger zone - Correct Answer ️️ -meat, fish, poultry cooked vegetables rice, potatoes, pasta Match the meat type to the correct cooking temperature - Correct Answer ️️ -165F for <1 second= poultry and ground poultry {chicken} 155F for 17 seconds= ground or flaked meats (hamburger, ground pork) 145F for 4 minutes= pork roasts and beef 145F for 15 seconds= fish or foods containing fish, and seafood minimum temp for hot holding - Correct Answer ️️ -135F maximum temp for cold holding - Correct Answer ️️ -41F