COUNTY OF RIVERSIDE FOOD HANDLERS UPDATE ACTUAL EXAM ALL QUESTIONS WITH CORRECT AND VERIFIED ANSWERS |ALREADY GRADED A+

COUNTY OF RIVERSIDE FOOD HANDLERS UPDATE ACTUAL EXAM ALL QUESTIONS WITH CORRECT AND VERIFIED ANSWERS |ALREADY GRADED A+ Approved source - Correct Answer Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety." "Bacteria - Correct Answer Germs that Are found on and on food that can make you sick." "Contamination - Correct Answer When something dangerous gets into food." "Most preventive way to stop foodborne illness - Correct Answer Washing hands" "Always wash hands after - Correct Answer Using bathroom Sneezing or coughing Touching face or hair Smoking Using cleaners or chemicals Eating" "Always wash hands before and after - Correct Answer Working with raw meat Anytime hands may be contaminated" "Cross- contamination - Correct Answer When germs are transferred from a food or surface to another food." "Foodborne illness - Correct Answer When someone eats sick from something that they ate or drank." "Pathogens - Correct Answer Bacteria, viruses, and protozoa that cause disease or sickness." "Parts per million - Correct Answer Term that is used when measuring the level of sanitizer. The number of parts of sanitizer that will be added to a million parts of water." "Potentially hazardous foods - Correct Answer (PHF) Food that can grow bacteria and must be kept under temperature control (perishables)" "Ready to eat - Correct Answer Food that will not be cooked. It is to be served to the customer the way it is." "Sanitized - Correct Answer When germs have been killed. Anything that comes in contact with food must be cleaned and sanitized before being used." "Temperature danger zone - Correct Answer Temp rang between 41 degrees F and 135 degrees F. This is where bacteria will grow the quickest. P.H.F should not be held at temps in danger zone." "Toxin - Correct Answer Poison produced by pathogens." "F.I.R.S.T - Correct Answer Follow company food defense plan and procedures. Inspect your work area and surroundings. Recognize anything out of the ordinary. Secure all ingredients, supplies and finished product. Tell management if you notice anything unusual or suspicious." "Requires everyone who works in public food service to get a food handlers card within 1 week of being hired - Correct Answer Riverside County" "Symptoms of foodborne illness - Correct Answer Flu-like, upset stomach, vomiting, diarrhea, fever, chills." "Physical contamination - Correct Answer Happens when something you can see and feel gets into a food item. (hair, glass, metal, fingernail, flies." "Chemical contamination - Correct Answer Can occur when a chemical gets into food item.(Bleach)" "Pathogenic contamination - Correct Answer Most dangerous and impossible to see. Can end up to be be thousands of germs. Some most dangerous." "It is hard to tell whether food is contaminated with - Correct Answer Pathogens" "Most common to cause foodborne illness - Correct Answer Bacteria" "Most dangerous germs affecting those with weak immune systems - Correct Answer Bacteria" "They are everyone and everything - Correct Answer Bacteria" "Found naturally on food, surfaces and us - Correct Answer Pathogenic bacteria" "Produce poison or toxin not affected by the heat of cooking. - Correct Answer Bacteria" "Good hygiene, daily bathing, and constant hand washing are extremely important because - Correct Answer Bacteria can spread when food handlers forget and handle food the wrong way." "7 rules to remember - Correct Answer Wash hands a lot Don't wear jewelry Keep fingernails short Cover wounds and cuts Keep clothes clean Keep hair restrained If you are sick stay home" "What are the six steps to hand washing? - Correct Answer Turn on warm water (100 degree F) and wet hands under running water Put soap on hands Wash hand for 15 sec., rub together, between fingers, finger nails, back of hands (sing happy birthday or ABC's twice in your head) Rinse off soap with warm clear water Dry with paper towel or hot air blower Turn off water with paper towel" "Bacteria become dangerous when? - Correct Answer They are given the chance to multiply" "The number of bacteria can double as quick as? - Correct Answer 20 minutes" "Bacteria need what to grow? - Correct Answer Food, moisture, time, temp" "Bacteria multiply quickly while? - Correct Answer Living on potentially hazardous foods" "The best way to keep bacteria from going in P.H.F is? - Correct Answer Keep them at the right temp" "P.H.F should be kept at what temps? - Correct Answer At 41 degrees F or colder or 135 F degrees or hotter" "What is the only way to know if food is at the safe temp? - Correct Answer Thermometers" "Food inside a refrigerator should be? - Correct Answer 41 degrees or colder" "In order to make sure food inside stays 41 degrees or cooler, the refrigerator should be set ? - Correct Answer Lower at 38-39 degrees F" "Temp inside food is what the ? - Correct Answer Health inspector look for" "Cooking food at right temp is between? - Correct Answer 145-165 degrees F (depending on the food)" "Food already cooked and cooled can be reheated and then served again if? - Correct Answer It is 165 degrees F when reheated, hot holding temp must be 135 degrees F or above." "Cooled food must be at? - Correct Answer 41 degrees F quickly" "Food taking too long to cool is the common cause of? - Correct Answer Foodborne illness" "It can take? - Correct Answer 6 hours for food to cool to 41 degrees F" "What are the proper thawing methods? - Correct Answer In the refrigerator In the microwave on defrost Under cold water in approved preparation sink As part of the cooking process" "Temperatures for food Fruits/veggies Eggs cooked to order Fish A single piece of meat Pooled eggs Ground beef and sausage Poultry and stuffed meat Reheated foods - Correct Answer 135 degrees F 145 degrees F 145 degrees F 145 degrees F 145 degrees F 155 degrees F 165 degrees F 165 degrees F use thermometer for 15 seconds for each" "Proper food storage in refrigerator and freezer - Correct Answer Ready to eat food on top Cooked food in middle Raw meat and raw eggs at the bottom" "Sanitizing solution and soak time - Correct Answer 100 ppm of chlorine for 30 sec. 200 ppm ammonia 60 sec. 25 ppm iodine 60 sec." "Food must be cooled to 70 degrees F - Correct Answer Within the first 2 hours" "Dish machine - Correct Answer Chemical sanitizers, most use chlorine at 160 degrees F" "Test strips - Correct Answer Use to show how well dishes are getting clean, use different sanitizers, pieces of paper with that change color" "Chlorine strips - Correct Answer Start out white, turn bluish purple" "Wiping cloths - Correct Answer Have bucket of sanitizer nearby" "Food should - Correct Answer Be stored only in appropriate areas" "Food containers - Correct Answer 6 inches off floor" "5 signs to know - Correct Answer Hand washing- reminder to wash hands employees Sign if there is no restroom available in dining room No smoking in dining room Letter grade Notice of public record of inspection" "When cooling food needs to be split into shallow metal containers - Correct Answer 4 inches deep" "Small containers of food can be placed in ? - Correct Answer Ice baths to cool faster" "Cool small containers of food - Correct Answer By pushing down in a ice bath the level of food and stir" "Use metal pans instead of? - Correct Answer Plastic" "Chill paddles - Correct Answer Hollow paddles that can be filled with water and frozen, can chill food inside and out" "Use probe thermometer - Correct Answer To make sure temp is dropping in the right amount of time" "Do not thaw food in warm water because? - Correct Answer Puts food in temp danger zone" "Best way to thaw food is? - Correct Answer In the refrigerator" "The good thing about using a refrigerator to thaw is? - Correct Answer The temp will not go above 41 degrees F as long as it is working" "Cleaning is the same as? - Correct Answer Washing and rinsing" "Washing and rising gets rid of of? - Correct Answer Leftover food and grease" "Sanitizing? - Correct Answer Kills germs" "Items need to be? - Correct Answer Washed, rinsed, sanitized" "Utensils? - Correct Answer Should be cleaned every 4 hours" "5 steps to hand washing - Correct Answer Scrape Wash (100 degree F) water- 1st sink Rinse with warm water-2nd sink Sanitize 30-60 sec.-3rd sink Air dry (don't use towel)"