Food Handlers 2025- Questions with 100% Correct
Answers
about______of all food eaten in the u.s is prepared by the food service industry. - ✔✔1/3
Food borne illness - ✔✔is a disease that is carried or transmitted to human beings by food
and can be broken down into 3 main categories. Biological, chemical, physical.
Biological - ✔✔bacterial, viral, fungi, parasites, toxins
chemical - ✔✔pesticides/food service chemicals, additives and preservations
physical - ✔✔broken glass, staples, nails, dirt
the greatest number of food poisonings are - ✔✔bacterial
bacteria are - ✔✔microscopic living organisms. bacteria are found almost everywhere.
diseases transmitted by food include: - ✔✔hepatitis A
typhoid fever
cholera
amoebic dysentery
scarlet fever
strep throat
botulism
, the california state law requires employees to wash hands at the following times: - ✔✔1.
immediately before engaging in food preparation.
2. before dispensing or serving food or handling clean table wear.
3. as often as necessary.
4. when switching between working with raw foods and ready to eat foods.
5. after touching bare human body parts other than clean hands and clean exposed portions of
arms.
6. after using the toilet room.
7. after after caring for or handling any animal.
8. after coughing, sneezing, eating, drinking or smoking.
9. after handling soiled equipment and utensils.
10. after engaging in any other activities that contaminate the hands.
hand dry with - ✔✔disposable paper towels or hot air dryer. cloth towels can contain
bacteria.
hair - ✔✔must be tied up and caped.
potentially hazardous foods - ✔✔are foods that can support the rapid growth of bacteria
and formation of toxins.
examples of potentially hazardous foods: - ✔✔high in protein and moisture, such as meat,
fish, poultry, dairy products and eggs; cooked vegetables and grains, like beans and rice.
potentially hazardous foods should be kept cold at or below_______or hot at or
above________ - ✔✔cold 41°, hot 135°
step one in handling hot food: - ✔✔pre-heat hot holding equipment prior to placing food in
the unit. set temperature high enough to maintain food at 135°F or above (160°F-175°F)
Answers
about______of all food eaten in the u.s is prepared by the food service industry. - ✔✔1/3
Food borne illness - ✔✔is a disease that is carried or transmitted to human beings by food
and can be broken down into 3 main categories. Biological, chemical, physical.
Biological - ✔✔bacterial, viral, fungi, parasites, toxins
chemical - ✔✔pesticides/food service chemicals, additives and preservations
physical - ✔✔broken glass, staples, nails, dirt
the greatest number of food poisonings are - ✔✔bacterial
bacteria are - ✔✔microscopic living organisms. bacteria are found almost everywhere.
diseases transmitted by food include: - ✔✔hepatitis A
typhoid fever
cholera
amoebic dysentery
scarlet fever
strep throat
botulism
, the california state law requires employees to wash hands at the following times: - ✔✔1.
immediately before engaging in food preparation.
2. before dispensing or serving food or handling clean table wear.
3. as often as necessary.
4. when switching between working with raw foods and ready to eat foods.
5. after touching bare human body parts other than clean hands and clean exposed portions of
arms.
6. after using the toilet room.
7. after after caring for or handling any animal.
8. after coughing, sneezing, eating, drinking or smoking.
9. after handling soiled equipment and utensils.
10. after engaging in any other activities that contaminate the hands.
hand dry with - ✔✔disposable paper towels or hot air dryer. cloth towels can contain
bacteria.
hair - ✔✔must be tied up and caped.
potentially hazardous foods - ✔✔are foods that can support the rapid growth of bacteria
and formation of toxins.
examples of potentially hazardous foods: - ✔✔high in protein and moisture, such as meat,
fish, poultry, dairy products and eggs; cooked vegetables and grains, like beans and rice.
potentially hazardous foods should be kept cold at or below_______or hot at or
above________ - ✔✔cold 41°, hot 135°
step one in handling hot food: - ✔✔pre-heat hot holding equipment prior to placing food in
the unit. set temperature high enough to maintain food at 135°F or above (160°F-175°F)
