SNHD: Food Handler Card Study Guide Exam And Actual Answers 2025 Updated.

Which of the following best indicates the presence of mice? - Answer Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - Answer Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. - Answer 41 °F Which disease is transmitted by food? - Answer Hepatitis A Customer's can order rare steak if: - Answer There is a consumer advisory notice on the menu Foods held at hot temperatures must be kept at this temperature or higher. - Answer 135 °F Germs that cause foodborne illness are most easily spread by: - Answer Unwashed hands You reheat food in: - Answer 165°F You cook poultry (chicken, duck, turkey) in: - Answer 165°F You cook tenderized/injected and ground meats in: - Answer 155°F You cook raw shell eggs for hot holding in: - Answer 155°F You cook whole muscle meat in: - Answer 145°F You cook Fish and seafood at - Answer 145°F You cook Raw shell eggs for immediate service at - Answer 145°F