SNHD: Food Handler Card Exam |33 Q’s and A’s

SNHD: Food Handler Card Exam |33 Q’s and
A’s
Which of the following best indicates the presence of mice? - -Gnaw marks
on food containers

- Which step in food preparation reduces the number of germs in food to a
safe level? - -Cooking food to the proper temperature

- Food held at cold temperatures must be kept at this temperature or below.
- -41 °F

- Which disease is transmitted by food? - -Hepatitis A

- Customer's can order rare steak if: - -There is a consumer advisory notice
on the menu

- Foods held at hot temperatures must be kept at this temperature or
higher. - -135 °F

- Germs that cause foodborne illness are most easily spread by: - -
Unwashed hands

- You reheat food in: - -165°F

- You cook poultry (chicken, duck, turkey) in: - -165°F

- You cook tenderized/injected and ground meats in: - -155°F

- You cook raw shell eggs for hot holding in: - -155°F

- You cook whole muscle meat in: - -145°F

- You cook Fish and seafood at - -145°F

- You cook Raw shell eggs for immediate service at - -145°F

- Fruits, vegetables, and grains cooked for hot holding - -135°F

- Reheat of manufactured TCS foods within two hours - -135°F

- Hot holding - -135°F

- Danger zone - -between 41°F and 135 °F