Food Handlers License Test With Complete Solution

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 - Vermin-proof containers The Three Main Food Hazards - physical, chemical, biological Physical Hazards - glass fragments, metal etc. Chemical Hazards - pesticide, cleaning agents, prescription medicine Biological Hazards - bacteria, viruses, parasites and fungi Pathogenic bacteria - no change in appearance, taste or smell 4 phases of b