Food Handlers final quiz and ans.
if a food handler has been vomiting or has diarrhea, they should - ANSWER- call in sick
and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler -
ANSWER- turn off the faucet with a paper towel
which is not a physical hazard - ANSWER- mold on cheddar cheese
what is the proper holding temperature of hot foods - ANSWER- 135 or above
Why are elderly people at a higher risk for foodborne illness? - ANSWER- they have
weakened immune systems
how often should your bi-metallic thermometer be calibrated - ANSWER- once a day or
at the beginning of any shift or if dropped
wheezing and hives are symptoms of - ANSWER- food allergies
which of the folliwing must be cleaned, rinsed and sanitized - ANSWER- cutting boards
foodhandlers must wash their hands before - ANSWER- serving food
a food handler sees rodent droppings in the storage area. whens should he tell the
manager - ANSWER- immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms -
ANSWER- 10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - ANSWER- put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - ANSWER- test kit
which piece of jewelery is a food handlers allowed to wear - ANSWER- plain metal band
hepatitis a is a contagious.. - ANSWER- virus
where is the correct place to keep a towel used for cleaning spills when not in use -
ANSWER- in the container of sanitizing solution
a food handler notices the cooler temperature is at 48 degrees they should - ANSWER-
tell manager immediately
if a food handler has been vomiting or has diarrhea, they should - ANSWER- call in sick
and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler -
ANSWER- turn off the faucet with a paper towel
which is not a physical hazard - ANSWER- mold on cheddar cheese
what is the proper holding temperature of hot foods - ANSWER- 135 or above
Why are elderly people at a higher risk for foodborne illness? - ANSWER- they have
weakened immune systems
how often should your bi-metallic thermometer be calibrated - ANSWER- once a day or
at the beginning of any shift or if dropped
wheezing and hives are symptoms of - ANSWER- food allergies
which of the folliwing must be cleaned, rinsed and sanitized - ANSWER- cutting boards
foodhandlers must wash their hands before - ANSWER- serving food
a food handler sees rodent droppings in the storage area. whens should he tell the
manager - ANSWER- immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms -
ANSWER- 10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - ANSWER- put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - ANSWER- test kit
which piece of jewelery is a food handlers allowed to wear - ANSWER- plain metal band
hepatitis a is a contagious.. - ANSWER- virus
where is the correct place to keep a towel used for cleaning spills when not in use -
ANSWER- in the container of sanitizing solution
a food handler notices the cooler temperature is at 48 degrees they should - ANSWER-
tell manager immediately
