Food Handlers License Test Questions with
Verified Correct Answers
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature
45 F
Smoked Fish Temperature
38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
Reasons Canned Products Must be Rejected
dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is
Prohibited by law unless special authorization is obtained through the Department of Health
FIFO
First In First Out- used to implement date products
All Food must be stored at least
6 inches off the floor
To Prevent Cross Contamination
raw food must be placed under cooked food
Food for storage must be covered and stored in
Verified Correct Answers
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature
45 F
Smoked Fish Temperature
38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
Reasons Canned Products Must be Rejected
dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is
Prohibited by law unless special authorization is obtained through the Department of Health
FIFO
First In First Out- used to implement date products
All Food must be stored at least
6 inches off the floor
To Prevent Cross Contamination
raw food must be placed under cooked food
Food for storage must be covered and stored in
