Food Handlers License Test Latest Update Graded A+

Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable Vacuum Packaging of any food product in retail food establishment is Prohibited by law unless special authorization is obtained through the Department of HealthFIFO First In First Out- used to implement date products All Food must be stored at least 6 inches off the floor To Prevent Cross Contamination raw food must be placed under cooked food Food for storage must be covered and stored in Vermin-proof containers The Three Main Food Hazards physical, chemical, biological Physical Hazards glass fragments, metal etc. Chemical Hazards pesticide, cleaning agents,