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Food Handler Card Questions and Answers, Exams of Food science

A series of questions and answers related to food safety and handling practices. it covers key aspects of food preparation, storage, and temperature control to prevent foodborne illnesses. The q&a format is useful for studying and preparing for food handler certification exams. the topics include safe cooking temperatures for various food types, proper handwashing techniques, and identifying potential food contamination sources. This resource is valuable for anyone working in food service or those interested in learning about food safety.

Typology: Exams

2024/2025

Available from 05/03/2025

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SNHD: Food Handler Card Questions
and Answers Already Passed
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
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SNHD: Food Handler Card Questions

and Answers Already Passed

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

-Stir food regularly to allow heat to escape.

How long should the "hot soapy water" should be? ✔✔110°F

How hot should the dish machine be? ✔✔160°F

Which of following items should be rejected at delivery? ✔✔Raw chicken at 45 °F

Which of these is an example of a physical contamination? ✔✔Screw from a packaging container in ground beef

What is the minimum scrubbing time for handwashing: ✔✔15 seconds

Which of the following is true about eggs being served in a restaurant? ✔✔Unpasteurized eggs may be used and served undercooked if there is a menu advisory and the customer requests it

Which of the following statements is true about the use of a 3 compartment sink to clean and sanitize utensils? ✔✔The water in the first compartment should reach at least 110 °F while washing utensils, if you are using regular detergent

Which of the following is the correct place to store in-use tongs? ✔✔On a clean food contact surface that is protected from contamination

If you are using a 3-compartment sink, the first basin is used for: ✔✔Washing