FOOD HANDLERS UPDATED STUDY GUIDE QUESTIONS
AND SOLUTIONS RATED A+
✔✔Preventing Cross-Contamination in Self-service: - ✔✔1 make sure food is labeled
2 provide separate utensils for each item
3 keep food under the sneeze guard
4 don't let customers reuse dirty plates
5 don't let customers reuse dirty utensils
✔✔When should red meats go in the cooler? - ✔✔never store above ready to eat food
meat juices may drip, always cover food
✔✔raw animal products - ✔✔keep separte from all other foods
✔✔3 compartment sinks - ✔✔1. 110 degree water detergent
2. Fill in water
3. Add the correct amount of sanitizer
✔✔Store food and nonfood items at least ____________ inches off the floor. - ✔✔6
inches
✔✔NEVER: ____________ ice that was used to keep food or beverages cold. -
✔✔serve
✔✔temp danger zone - ✔✔41-135 degrees
✔✔THAW FOODS - ✔✔1 cooler or fridge
2 cool running water
3 microwave
4 cooked
✔✔2 stage cooling process - ✔✔135℉ to 70℉ in 2 hours
70℉ - 41℉ in 4 hours
6 Hours total
✔✔cooling techniques - ✔✔1 ice water bath
2 stirring food with ice paddles
3 adding ice to food
4 blast chiller
✔✔Handwashing sinks MUST have: - ✔✔1 hot and cold running water
2 Soap
3 single-use paper towel or hand dryer.
4 Garbage container
AND SOLUTIONS RATED A+
✔✔Preventing Cross-Contamination in Self-service: - ✔✔1 make sure food is labeled
2 provide separate utensils for each item
3 keep food under the sneeze guard
4 don't let customers reuse dirty plates
5 don't let customers reuse dirty utensils
✔✔When should red meats go in the cooler? - ✔✔never store above ready to eat food
meat juices may drip, always cover food
✔✔raw animal products - ✔✔keep separte from all other foods
✔✔3 compartment sinks - ✔✔1. 110 degree water detergent
2. Fill in water
3. Add the correct amount of sanitizer
✔✔Store food and nonfood items at least ____________ inches off the floor. - ✔✔6
inches
✔✔NEVER: ____________ ice that was used to keep food or beverages cold. -
✔✔serve
✔✔temp danger zone - ✔✔41-135 degrees
✔✔THAW FOODS - ✔✔1 cooler or fridge
2 cool running water
3 microwave
4 cooked
✔✔2 stage cooling process - ✔✔135℉ to 70℉ in 2 hours
70℉ - 41℉ in 4 hours
6 Hours total
✔✔cooling techniques - ✔✔1 ice water bath
2 stirring food with ice paddles
3 adding ice to food
4 blast chiller
✔✔Handwashing sinks MUST have: - ✔✔1 hot and cold running water
2 Soap
3 single-use paper towel or hand dryer.
4 Garbage container
