UTAH FOOD HANDLER CERTIFICATION
EVALUATION COMPLETE QUESTIONS AND
VERIFIED SOLUTIONS
●● What is Food from unsafe sources
Answer: • Food from an unapproved source and/or prepared in
unpermitted locations
• Receiving adulterated food
●● What is Improper Cooking Temperatures/Methods
Answer: • Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
●● What is Improper Holding, Time and Temperature
Answer: • Improper hot and cold holding of TCS foods • Improper use
of time as a control
• Improper cooling of TCS foods
●● What is Food Contamination
Answer: • Use of contaminated/improperly constructed equipment
• Poor employee practices
,• Improper food storage/preparation
• Exposure to chemicals
●● What is a Biological Food Hazard
Answer: • Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
●● What is a Chemical Food Hazard
Answer: • Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
●● What is a Physical Food Hazard
Answer: • Foreign objects that can cause injury
• Glass, metal, or bone
●● PROPER HANDWASHING TECHNIQUE
AREA
Answer: Wash your hands in a DESIGNATED HAND WASHING SINK
for hand washing ONLY and should have liquid soap, paper towels, and
a trash can
●● PROPER HANDWASHING TECHNIQUE STEPS
, Answer: 1. WET HANDS (with warm water) MIN 100 ° F
2. SOAP
3. RUB VIGOROUSLY (for 15 seconds)
4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
●● When should you WASH YOUR HANDS...
Answer: When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
●● If you have a cut on your hand...
Answer: •Wash your hands
•Put on clean bandage
•Wear gloves
●● If you cannot wash your hands because of a splint, wound, bandage,
or brace...
EVALUATION COMPLETE QUESTIONS AND
VERIFIED SOLUTIONS
●● What is Food from unsafe sources
Answer: • Food from an unapproved source and/or prepared in
unpermitted locations
• Receiving adulterated food
●● What is Improper Cooking Temperatures/Methods
Answer: • Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
●● What is Improper Holding, Time and Temperature
Answer: • Improper hot and cold holding of TCS foods • Improper use
of time as a control
• Improper cooling of TCS foods
●● What is Food Contamination
Answer: • Use of contaminated/improperly constructed equipment
• Poor employee practices
,• Improper food storage/preparation
• Exposure to chemicals
●● What is a Biological Food Hazard
Answer: • Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
●● What is a Chemical Food Hazard
Answer: • Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
●● What is a Physical Food Hazard
Answer: • Foreign objects that can cause injury
• Glass, metal, or bone
●● PROPER HANDWASHING TECHNIQUE
AREA
Answer: Wash your hands in a DESIGNATED HAND WASHING SINK
for hand washing ONLY and should have liquid soap, paper towels, and
a trash can
●● PROPER HANDWASHING TECHNIQUE STEPS
, Answer: 1. WET HANDS (with warm water) MIN 100 ° F
2. SOAP
3. RUB VIGOROUSLY (for 15 seconds)
4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
●● When should you WASH YOUR HANDS...
Answer: When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
●● If you have a cut on your hand...
Answer: •Wash your hands
•Put on clean bandage
•Wear gloves
●● If you cannot wash your hands because of a splint, wound, bandage,
or brace...
