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SNHD: Food Handler Card-With Questions and 100% Complete Solutions (Verified Answers)

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SNHD: Food Handler Card-With Questions and 100% Complete Solutions (Verified Answers)

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SNHD: Food Handler Card-With
Questions and 100% Complete
Solutions (Verified Answers)

How long should the "hot soapy water" should be? - ✔110°F



How hot should the dish machine be? - ✔160°F



Which of following items should be rejected at delivery? - ✔Raw chicken at 45 °F



Which of these is an example of a physical contamination? - ✔Screw from a
packaging container in ground beef


What is the minimum scrubbing time for handwashing: - ✔15 seconds


Which of the following is true about eggs being served in a restaurant? -
✔Unpasteurized eggs may be used and served undercooked if there is a menu
advisory and the customer requests it



Which of the following statements is true about the use of a 3 compartment sink to
clean and sanitize utensils? - ✔The water in the first compartment should reach
at least 110 °F while washing utensils, if you are using regular detergent

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