FOOD HANDLERS CERTIFICATION
EXAM QUESTIONS WITH DETAILED
AND VERIFIED ANSWERS 100%
GUARANTEE PASS A+ GRADE
chemical hazards - answer-pesticides, cleaning supplies, and toxic metals that come from using
improper cookware. and they are more dangerous because you usually cannot see them
prevent chemical - answer-properly labeling all chemicals and storing them separately from
food
3 types of food hazards - answer-physical, chemical, an dbiological
Physical Hazards - answer-hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - answer-Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
biological hazards - answer-bacteria, virus, fungi, parasites, poisons,
prevent biological - answer-Moldy food and bulging cans need to be thrown away
, food borne illness - answer-caused by biological hazards
norovirus - answer-stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the
stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting,
and diarrhea, accompanied by abdominal cramps. Infected persons may also experience
headache, fever, chills, or muscle aches. Symptoms usually last for just a day or two; however,
during that brief period, people usually feel very ill and vomit many times a day.
wounds - answer-Any wound should always be covered with a bandage. When preparing food,
injuries on the hands should be bandaged, covered by a finger cot (if the cut is on a finger), and
covered by single-use, disposable gloves. If you cut or burn yourself while on the job, stop what
you are doing immediately and treat and bandage your injury. Never prepare or serve food with
a wound that is not properly treated and covered.
report any illness - answer-if feeling ill you must tell your manager for the safety of the
employees and customers
potentially hazerdous foods - answer-Meat and meat products, such as chicken, beef, pork,
lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and oysters; dairy products
like milk, yogurt, and cheese; protein-rich foods such as cooked bean and rice dishes, tofu, and
shell eggs; melons and tomatoes that have already been cut; cooked vegetables; any food
product containing creams or custards; potato dishes; raw sprouts; and minced garlic in oil
hand washing - answer-First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and lower
arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath
your fingernails—these are common hiding places for dirt and germs. Once you are done
scrubbing, rinse your hands thoroughly under running water, and finally, dry your hands and
arms with a warm-air dryer or a disposable paper towel—not a reusable cloth. The entire hand
washing process should take at least 20 seconds
EXAM QUESTIONS WITH DETAILED
AND VERIFIED ANSWERS 100%
GUARANTEE PASS A+ GRADE
chemical hazards - answer-pesticides, cleaning supplies, and toxic metals that come from using
improper cookware. and they are more dangerous because you usually cannot see them
prevent chemical - answer-properly labeling all chemicals and storing them separately from
food
3 types of food hazards - answer-physical, chemical, an dbiological
Physical Hazards - answer-hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - answer-Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
biological hazards - answer-bacteria, virus, fungi, parasites, poisons,
prevent biological - answer-Moldy food and bulging cans need to be thrown away
, food borne illness - answer-caused by biological hazards
norovirus - answer-stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the
stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting,
and diarrhea, accompanied by abdominal cramps. Infected persons may also experience
headache, fever, chills, or muscle aches. Symptoms usually last for just a day or two; however,
during that brief period, people usually feel very ill and vomit many times a day.
wounds - answer-Any wound should always be covered with a bandage. When preparing food,
injuries on the hands should be bandaged, covered by a finger cot (if the cut is on a finger), and
covered by single-use, disposable gloves. If you cut or burn yourself while on the job, stop what
you are doing immediately and treat and bandage your injury. Never prepare or serve food with
a wound that is not properly treated and covered.
report any illness - answer-if feeling ill you must tell your manager for the safety of the
employees and customers
potentially hazerdous foods - answer-Meat and meat products, such as chicken, beef, pork,
lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and oysters; dairy products
like milk, yogurt, and cheese; protein-rich foods such as cooked bean and rice dishes, tofu, and
shell eggs; melons and tomatoes that have already been cut; cooked vegetables; any food
product containing creams or custards; potato dishes; raw sprouts; and minced garlic in oil
hand washing - answer-First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and lower
arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath
your fingernails—these are common hiding places for dirt and germs. Once you are done
scrubbing, rinse your hands thoroughly under running water, and finally, dry your hands and
arms with a warm-air dryer or a disposable paper towel—not a reusable cloth. The entire hand
washing process should take at least 20 seconds
