Food Handlers License Test with Verified Answers Graded A
1. Potentially Haz- any food that supports the rapid growth of microorgan-
ardous foods isms
2. Three thermome- Bi-metallic stem (0-220), thermocouple, thermistor(dig-
ters used for mea- ital)
suring food tem-
perature
3. Raw Shell Eggs 45 F
Temperature
4. Smoked Fish Tem- 38 F or below because of the bacteria Clostridium bot-
perature ulinum
5. All Refrigerat- 41 F or below
ed Food except
eggs/smoked fish
Temperature
6. Reasons Canned dents in seams, swelling, severe rust, leakage or no
Products Must be label. Home-canned foods are unacceptable
Rejected
7. Vacuum Packaging Prohibited by law unless special authorization is ob-
of any food product tained through the Department of Health
in retail food estab-
lishment is
8. FIFO First In First Out- used to implement date products
9. All Food must be 6 inches off the floor
stored at least
10. To Prevent Cross raw food must be placed under cooked food
Contamination
11. Food for storage Vermin-proof containers
must be covered
and stored in
1/5
, Food Handlers License Test with Verified Answers Graded A
12. The Three Main physical, chemical, biological
Food Hazards
13. Physical Hazards glass fragments, metal etc.
14. Chemical Hazards pesticide, cleaning agents, prescription medicine
15. Biological Hazards bacteria, viruses, parasites and fungi
16. Pathogenic bacte- no change in appearance, taste or smell
ria
17. 4 phases of bacte- Lag, Log, Stationary and Death
ria growth
18. the most rapid Log phase
growth of bacteria
19. 6 factors that affect Food, Acidity, Temperature Danger Zone, Time, Oxy-
growth of bacteria gen, and Moisture (FATTOM)
20. Viruses cannot reproduce in food, rather they use food to get
inside the body
21. Hepatitis A and 2 viruses that typically contaminate our food supply
norovirus through fecal contaminated waters or food
22. Trichinella Spiralis food-borne parasite founded in under-cooked pork and
can be eliminated by cooking pork to 150F for 5 minutes
23. Anisaki Simplex food-borne parasite found in marine fish
24. Salmonella Enteri- associated with raw poultry and raw shell eggs
tidis
25. How to avoid rapid cooling, rapid heating, and avoid preparing foods
Clostridium Per-
fringes
26. Staphylococcal
2/5
1. Potentially Haz- any food that supports the rapid growth of microorgan-
ardous foods isms
2. Three thermome- Bi-metallic stem (0-220), thermocouple, thermistor(dig-
ters used for mea- ital)
suring food tem-
perature
3. Raw Shell Eggs 45 F
Temperature
4. Smoked Fish Tem- 38 F or below because of the bacteria Clostridium bot-
perature ulinum
5. All Refrigerat- 41 F or below
ed Food except
eggs/smoked fish
Temperature
6. Reasons Canned dents in seams, swelling, severe rust, leakage or no
Products Must be label. Home-canned foods are unacceptable
Rejected
7. Vacuum Packaging Prohibited by law unless special authorization is ob-
of any food product tained through the Department of Health
in retail food estab-
lishment is
8. FIFO First In First Out- used to implement date products
9. All Food must be 6 inches off the floor
stored at least
10. To Prevent Cross raw food must be placed under cooked food
Contamination
11. Food for storage Vermin-proof containers
must be covered
and stored in
1/5
, Food Handlers License Test with Verified Answers Graded A
12. The Three Main physical, chemical, biological
Food Hazards
13. Physical Hazards glass fragments, metal etc.
14. Chemical Hazards pesticide, cleaning agents, prescription medicine
15. Biological Hazards bacteria, viruses, parasites and fungi
16. Pathogenic bacte- no change in appearance, taste or smell
ria
17. 4 phases of bacte- Lag, Log, Stationary and Death
ria growth
18. the most rapid Log phase
growth of bacteria
19. 6 factors that affect Food, Acidity, Temperature Danger Zone, Time, Oxy-
growth of bacteria gen, and Moisture (FATTOM)
20. Viruses cannot reproduce in food, rather they use food to get
inside the body
21. Hepatitis A and 2 viruses that typically contaminate our food supply
norovirus through fecal contaminated waters or food
22. Trichinella Spiralis food-borne parasite founded in under-cooked pork and
can be eliminated by cooking pork to 150F for 5 minutes
23. Anisaki Simplex food-borne parasite found in marine fish
24. Salmonella Enteri- associated with raw poultry and raw shell eggs
tidis
25. How to avoid rapid cooling, rapid heating, and avoid preparing foods
Clostridium Per-
fringes
26. Staphylococcal
2/5
