Arizona-Card food handlers Study
Guide Questions and Answers.
What are three hazards people can get sick from? - Answer -Physical
-Biological
-Chemical
correct technique for hand-washing: - Answer - use running warm water and soap
- scrub hands and rinse thoroughly
(approximately 20 seconds)
- dry hands with single-use towel,
or air dryer
often causes of foodborne illness: - Answer - Inadequate hand-washing
- Employees working while they are ill
- Cross contamination
- Inadequate cooking temperatures
- Inadequate temperature control
Bacteria grow and multiply in what conditions? - Answer -Food
-Moisture
- Temperature
- Time
What virus can be spread from a worker not washing their hands? - Answer Hepatitis A
What are the four R's when dealing with someone with food allergies? - Answer -Refer
-Review
-Remember
-Respond
What is the range of temperatures that is in the "Danger Zone"? - Answer 41 to 135 degrees
Cold foods must be held at what temperature? - Answer 41 degrees or less
Guide Questions and Answers.
What are three hazards people can get sick from? - Answer -Physical
-Biological
-Chemical
correct technique for hand-washing: - Answer - use running warm water and soap
- scrub hands and rinse thoroughly
(approximately 20 seconds)
- dry hands with single-use towel,
or air dryer
often causes of foodborne illness: - Answer - Inadequate hand-washing
- Employees working while they are ill
- Cross contamination
- Inadequate cooking temperatures
- Inadequate temperature control
Bacteria grow and multiply in what conditions? - Answer -Food
-Moisture
- Temperature
- Time
What virus can be spread from a worker not washing their hands? - Answer Hepatitis A
What are the four R's when dealing with someone with food allergies? - Answer -Refer
-Review
-Remember
-Respond
What is the range of temperatures that is in the "Danger Zone"? - Answer 41 to 135 degrees
Cold foods must be held at what temperature? - Answer 41 degrees or less
