Food handlers card Complete Actual Exam Questions With Correct Detailed Answers.

Proper hand washing technique - correct answer Wet hand (100 degrees water) Soap Rub vigoursly for 15 seconds Rinse Dry Turn off water Wash your hands: - correct answer Entering the kitchen After touching face, hair, or skin Using the restroom After handling raw animal products Taking out trash After handling ANYTHING dirty If you have a cut: - correct answer Wash hands, put on a clean bandage, and wear gloves. If you cannot wash ur hands because of a wound, splint, bandage, or brace, you cannot work with food NO BARE CONTACT WITH - correct answer READY TO EAT FOODS USE GLOVES, DELI/WAX, TONGS, SPATUALAS, SCOOPS PERSONAL HYGIENE - correct answer PROPER HAIR RESTRAINT NEAT AND CLEAN CLOTHES ALL WOUNDS COVERED NO WRIST JEWELRY PLAIN BAND RING SHORT AND CLEAN NAILS 5 BIG FOODBORNE ILLNESSES (send sick employers how now) - correct answer SALMONELLA SHIGELLA E.COLI HEPATITIS NOROVIRUS Tell emloyer if you have - correct answer Any foodborne illness (ssehn) or vomiting, diarrhea, sore throat with a fever, infected cuts or wounds on hands and arms, or jaundice. You cannot work again until ur sympton free for 24 hours without the use of medicine You cannot make unsafe food - correct answer Safe once again TCS - correct answer Time/temperature control for safety PHF - correct answer Potenitally hazardous foods Check for foods during receiving: - correct answer Temperatures, reject cans (swollen or dented, or leaking), frozen foods with ice crystals or liquids, spoiled, slimy, off-colored, or have a bad odor, expiration dates, packages should be clean, dry, and intact, proper labeling and invoices, shellstock tags, parasite destruction for some fish. REJECT FOOD IF IT DOES NOT MEET STANDARDS RATHER THAN ACCEPTING IT. Accept eggs, milk, and live shellstock at - correct answer 45 degress acceptable Fresh beef that springs back to touch - correct answer Accept Fish with sunken and cloudy eyes - correct answer Do not accept Coleslaw mix packaged at 45f - correct answer Do not accept Cold holding zone - correct answer 41 degrees f Hot holding zone - correct answer 135 degrees f Proper thawing - correct answer Maintain foods at 41f or below when thawing -under refridgeration -as part of cooking (foods that are small) -in microwave (to be immeditaley cooked or cook completely there) -fully submerged under cold RUNNING water (water flows fast enough to remove and float off loose particles, ensure all portions of food are fully submerged, food should not rise above 41f) Danger zone - correct answer 41 to 135 165 degrees - correct answer -reheat of TCS foods made in house for hot holding within two hours -chicken, duck, turkey -stuffed foods 155 degrees - correct answer -tenderized/injected and ground meats -raw shell eggs for hot holding 145 degrees - correct answer -whole muslce meat (roasts can be cooked at 130 FOR 112MINS) -fish and seafood -raw shell eggs for immediate service 135 degrees - correct answer -fruits, vegetables, and grains cooked for hot holding -reheat of manufactured TCS foods within two hours -hot holding 41 degrees - correct answer -cold holding -frozen food must be maintained frozen solid raw tcs food can only be undercooked if: - correct answer The customer orders it that way and there is a consumer advisory on the menu Cooling methods (two stages) - correct answer -135 to 70 in two hours -70 to 41 in next four hours -not exceed six total hours -use icebath, dividing hot foods into shallow pans and placing them in fridge, stir food regularly to allow heat to escape Thermometer - correct answer Use calibrated and sanitztied stem themorater, stick in thickest part of food. Calibrate each thermometer regualry, when its new, and anytime it is dropped. -fill container with ice -add clean water (ice should not float) -immerse thermometer (2in minimum) -stir well -allow 30 seconds before adjusting to 32f Minimum cooking temps are - correct answer Held for 15 seconds foodborne illness has resulted from - correct answer -Adding contaminated ingredients to food -food contact surfaces (equipment and utensils) that were not properly cleand & sanitized -allow raw food to touch or drup on ready-to-eat food -Hands that touch contaminated food then ready-to-eat food avoid cross contamination - correct answer • Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and sanitizing equipment in between uses. • Separating dirty equipment from food or clean equipment. • Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task. • Not storing anything in ice that will be consumed. Make sure equipment is clean &: - correct answer Sanitized by washing as often as necessary -when in use, clean and sanitize utensils and equipment every four hours Sanitizer buckets - correct answer Chlorine and quaternary ammonia (test sanitizer with paper strips to check concentration and keep a cloth stored in a sanitizer bucket anytime there is food service or prepartion) Three-compartment sink - correct answer Pre-wash (scrape), hot soap water (water @ 110f), rinse, sanitize, and air dry Dish machines - correct answer -Sanitizing is reducing number of germs to safe level. -Chemicals and heat are used to sanitize food contact surfaces -SHOULD REACH AT LEAST 160F -Use test strips to measure proper concetration -Measure temp of machine by using min-max thermometere or temperature-senstitive tape Washing produce - correct answer -Wash fruits and veggies under running water before cutting, combining with other ingredients, or cooking. -pests can hide in the inner leaves of produce -remove outer leaves and pull lettuce and spinach completely apart -rinse thoroughly -cut away bruised or damaged ares when preparing fruit and vegetables Utensil storage - correct answer -with handles pointing in same direction -on smooth, easily cleanbale food contact surface -in water that is 41f or belwo, 135f or above -under running water Pest control - correct answer -IPM (integrated pest manangment) -deny access, food, and shelter -work with a licensced pest control operator -seal all gaps and openings in floors, walls, and ceiling -keep doors, screens, and windows closer to keep pest out Signs of pest infestation - correct answer Seeing pests in various sizes and stages of development. • Pest activity noted on a report from a licensed pest control operator. • Finding rodent droppings on floors or equipment or cockroach feces (small black specks) on walls and floors. • Bite marks on food containers.