Food Handlers License Test / Expert Strategies,
Review of over (320+) Key Quizzes, And Practice
Questions for Guaranteed Success
Terms in this set (54)
Potentially Hazardous foods any food that supports the rapid growth of microorganisms
Three thermometers used for Bi-metallic stem (0-220), thermocouple, thermistor(digital)
measuring food temperature
Raw Shell Eggs 45 F
Temperature
Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except 41 F or below
eggs/smoked fish
Temperature
Reasons Canned Products dents in seams, swelling, severe rust, leakage or no label.
Must be Rejected Home-canned foods are unacceptable
Vacuum Packaging of any Prohibited by law unless special authorization is obtained
food product in retail food through the Department of Health
establishment is
FIFO First In First Out- used to implement date products
All Food must be stored at 6 inches off the floor
least
To Prevent Cross raw food must be placed under cooked food
Contamination
, Food for storage must be Vermin-proof containers
covered and stored in
The Three Main Food physical, chemical, biological
Hazards
Physical Hazards glass fragments, metal etc.
Chemical Hazards pesticide, cleaning agents, prescription medicine
Biological Hazards bacteria, viruses, parasites and fungi
Pathogenic bacteria no change in appearance, taste or smell
4 phases of bacteria growth Lag, Log, Stationary and Death
the most rapid growth of Log phase
bacteria
6 factors that affect growth Food, Acidity, Temperature Danger Zone, Time,
of bacteria Oxygen, and Moisture (FATTOM)
Viruses cannot reproduce in food, rather they use food to get inside the
body
Hepatitis A and norovirus 2 viruses that typically contaminate our food supply through fecal
contaminated waters or food
Trichinella Spiralis food-borne parasite founded in under-cooked pork and can be
eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex food-borne parasite found in marine fish
Salmonella Enteritidis associated with raw poultry and raw shell eggs
How to avoid Clostridium rapid cooling, rapid heating, and avoid preparing foods
Perfringes
Staphylococcal food intoxication bacteria carried by human beings. It can be
prevented by good personal hygiene and avoiding bare hands
with ready-to-eat food.
Review of over (320+) Key Quizzes, And Practice
Questions for Guaranteed Success
Terms in this set (54)
Potentially Hazardous foods any food that supports the rapid growth of microorganisms
Three thermometers used for Bi-metallic stem (0-220), thermocouple, thermistor(digital)
measuring food temperature
Raw Shell Eggs 45 F
Temperature
Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except 41 F or below
eggs/smoked fish
Temperature
Reasons Canned Products dents in seams, swelling, severe rust, leakage or no label.
Must be Rejected Home-canned foods are unacceptable
Vacuum Packaging of any Prohibited by law unless special authorization is obtained
food product in retail food through the Department of Health
establishment is
FIFO First In First Out- used to implement date products
All Food must be stored at 6 inches off the floor
least
To Prevent Cross raw food must be placed under cooked food
Contamination
, Food for storage must be Vermin-proof containers
covered and stored in
The Three Main Food physical, chemical, biological
Hazards
Physical Hazards glass fragments, metal etc.
Chemical Hazards pesticide, cleaning agents, prescription medicine
Biological Hazards bacteria, viruses, parasites and fungi
Pathogenic bacteria no change in appearance, taste or smell
4 phases of bacteria growth Lag, Log, Stationary and Death
the most rapid growth of Log phase
bacteria
6 factors that affect growth Food, Acidity, Temperature Danger Zone, Time,
of bacteria Oxygen, and Moisture (FATTOM)
Viruses cannot reproduce in food, rather they use food to get inside the
body
Hepatitis A and norovirus 2 viruses that typically contaminate our food supply through fecal
contaminated waters or food
Trichinella Spiralis food-borne parasite founded in under-cooked pork and can be
eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex food-borne parasite found in marine fish
Salmonella Enteritidis associated with raw poultry and raw shell eggs
How to avoid Clostridium rapid cooling, rapid heating, and avoid preparing foods
Perfringes
Staphylococcal food intoxication bacteria carried by human beings. It can be
prevented by good personal hygiene and avoiding bare hands
with ready-to-eat food.
