Food Handlers Study guides, Class notes & Summaries

Food Handlers final quiz 100% Correct Solved if a food handler has been vomiting or has diarrhea, they should - Correct Answer ️️ - 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 - Correct Answer ️️ -turn off the faucet with a paper towel which is not a physical hazard - Correct Answer ️️ -mold on cheddar cheese what is the proper holding temperature of hot foods -...

Food Handlers License Test 100% Correct Solved Potentially Hazardous foods - Correct Answer ️️ -any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Correct Answer ️️ -Bi- metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - Correct Answer ️️ -45 F Smoked Fish Temperature - Correct Answer ️️ -38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food excep...

Food Handler Certification – Ontario Questions and Answers 100% Pass Why food safety is so important? - Correct Answer ️️ -To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - Correct Answer ️️ -Food premises Federal legislation - Correct Answer ️️ -Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation - Correct Answe...

Food Handler: Assessment Five Questions and Answers 100% Pass As a food handler you are asked to prepare a salad but have a small cut on your hand. You should: - Correct Answer ️️ -Put a watertight bandage over the cut and wear gloves. Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in bo...

food handlers review 2024 Questions and Answers 100% Pass All food service establishments must have a current and valid - Correct Answer ️️ - permit issued by the NYC Health Department. Health Inspectors have the right to - Correct Answer ️️ -inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection. According to the NYC Health Code, supervisors of all food serv...

ServSafe Food Handler Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using hot wat...

Food Handler: Assessment One with 100% Correct Answers A food handler's duties regarding food safety include all of the following practices EXCEPT: - Correct Answer ️️ -Periodically test food for illness causing microorganisms. What is the most direct cause of customer loyalty? - Correct Answer ️️ -High food safety standards What is the best way to prevent poor food safety? - Correct Answer ️️ -Employee Training A food safety policy is a statement that lists the manner in w...

Food handlers course: multiple choice Questions and Answers 100% Pass Personal hygiene: (Why is it important to wear light clothing) - Correct Answer ️️ -•Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: - Correct Answer ️️ -•It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (ex. Servers) Why might hands be a good source for contamination?: - Correct A...

Food Handler: Assessment Four with 100% Correct Answers Food preservation does all of the following EXCEPT: - Correct Answer ️️ -Promotes the growth of microorganisms In degrees Fahrenheit, what is the temperature range of the Danger Zone? - Correct Answer ️️ -41 to 135 Reheated food items must be heated for a minimum of 15 seconds to at least: - Correct Answer ️️ -165° F The preservation technique that attempts to remove moisture is: - Correct Answer ️️ - Dehydration ...

ServSafe Food Handler Test 100% Correct Solved Hot food required for service the next day should: - Correct Answer ️️ -be cooled rapidly then refrigerated Hot food should be held at ___ during service - Correct Answer ️️ -a minimum of 135°F How often should a food handler change their gloves? - Correct Answer ️️ -once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered...