Food handlers card test AZ Questions solved to pass!

Food handlers card test AZ Questions solved to pass!What are three hazards people can get sick from? -physical -biological -chemical What are foodborne illnesses? Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? Foods that are more likely than others to support the rapid growth of bacteria that cause foodborne illness What are four causes of foodborne illness? -Bacteria -Viruses -Parasites -Chemicals What is the most common foodborne illness caused from? Bacteria When does bacteria grow the fastest? When in the "Danger Zone" Bacteria grow and multiply in what conditions? Food, moisture, temperature, and time What virus can be spread from a worker not washing their hands? Hepatitis A How can parasites be killed? Freezing How can you tell if a food is contaminated? It may look or smell weird. However, sometimes it can look and smell fine but still make someone sick. What are the four R's when dealing with someone with food allergies? -Refer -Review -Remember -Respond How long should you wash your hands? 20 seconds How do you wash hands? Steps 1. Wet 2. Soap 3. Wash 4. Rinse 5. Dry 6. Turn off water with paper towel Should you touch ready to eat foods with your bare hands? Never Should you work if you are sick? Never What is the range of temperatures that is in the "Danger Zone"? 41 to 135 degrees Cold foods must be held at what temperature? 41 degrees or below If the food temperature is maintained below 41° F, then it must be discarded after 7 days Hot cooked foods must be held at what temperature? 135 degrees Poultry (chicken, turkey, stuffed meats) should be cooked to at least 165 degrees Ground meats and eggs not consumed right away should be cooked to at least 155 degrees Non-ground meats, seafood, and eggs consumed right away should be cooked to at least 145 degrees