Washington State Food Worker Course-Test 1| Answered 100% Correctly|

Washington State Food Worker Course-Test 1| Answered 100% Correctly| Food Worker Card Test There are 35 questions in the test. You cannot miss more than 7 to pass: TEST 1. Why is it important for you to hot hold temperature control for safety food (TCS) at 135˚F or higher? To prevent bacteria from growing 2. If you are not a cook, do you need to know how to use a food thermometer? Yes, all workers need to know how to use a thermometer and take food temperatures when they want to know if the food is safe. 3. Why must ground beef be cooked to 158˚F or more? This temperature kills bacteria that may be in the meat. 4. If you don't know how long a temperature control for safety food (TCS) has been stored at room temperature, you should: Put the food in the garbage. 5. Why is it important for you to rinse fruit and vegetables? To remove some of the bacteria and dirt. 6. Why do you keep cooked temperature control for safety food (TCS) such as cooked vegetables or fried chicken hot above 135˚F until served? To keep bacteria from growing in the food. 7. What is the best way to stop bare hand contact with foods that are ready-to-eat? Wash your hands and use single-use gloves or utensils. 8. When putting raw meat in a refrigerator, it is most important to put it: