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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
