Food Handlers final quiz Questions and Answers 100% Pass

Food Handlers final quiz Questions and Answers 100% Pass if a food handler has been vomiting or has diarrhea, they should - 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 - turn off the faucet with a paper towel which is not a physical hazard - mold on cheddar cheese what is the proper holding temperature of hot foods - 135 or above Why are elderly people at a higher risk for foodborne illness? - they have weakened immune systems how often should your bi-metallic thermometer be calibrated - once a day or at the beginning of any shift or if dropped wheezing and hives are symptoms of - food allergies which of the folliwing must be cleaned, rinsed and sanitized - cutting boards foodhandlers must wash their hands before - serving food a food handler sees rodent droppings in the storage area. whens should he tell the manager - immediately bruh, thats nasty 2COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED when washing hands, how long should food handlers scrub their hands and arms - 10-15 seconds how should the temp of a tri-tip steak be taken when cooked - put thermometer in the thiccest part what is used to test the concentration of sanitizing solution - test kit which piece of jewelery is a food handlers allowed to wear - plain metal band hepatitis a is a contagious.. - virus where is the correct place to keep a towel used for cleaning spills when not in use - in the container of sanitizing solution a food handler notices the cooler temperature is at 48 degrees they should - tell manager immediately what is the minimum internal cooking temperature of seafood - 145 degrees or higher a food handler who spends an entire shift making turkey sandwich