TX Food Handlers Review Questions and Answers

TX Food Handlers Review Questions and Answers Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. - ANSWER-Licensed Applicators A food item that does not need to be cooked or has already been cooked and ready to served. - ANSWER-Ready to Eat Foods obtained from unsafe sources are _____________ appropriate to serve to customers. - ANSWER-Never What is the most important personal hygiene practice? - ANSWER-Washing your hands Packaged and canned foods that are opened, rusty or damaged are not in good condition and should be - ANSWER-Returned or thrown away When you are working with food, it is key to work quickly and in ____________ batches. - ANSWER- Small What does PIC stand for? - ANSWER-Person in Charge ©EMILLECT 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 2/4 In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish must be heated to _______ for how long? - ANSWER-145 degrees F for 3 minutes Prevent cross contamination by using one ____________ for fresh produce and a separate one for raw meat, poultry and seafood. - ANSWER-Cutting Board Unsafe thawing can let ______________ grow in the outer layers of the food while the inside stays frozen. - ANSWER-Bacteria Proper hand washing is a 6 step process that includes scrubbing hands for how long? - ANSWER-10- 15 seconds You must ___________________ TCS foods that are left out at room temperature for more than 4 hours. - ANSWER-discard The three safe thawing methods are 1) in cold water 2) in the refrigerator 3)________________________ - ANSWER-part of the cooking process In order to be cooked for safe eating, meat (pork or beef roast) must be heated to ___________ for _______________. - ANSWER-145 degrees F for 3 minutes