Learn2Serve Food Handler Training Course (ANSI
Accredited) Questions and Answers | 2024/2025
The preservation technique that attempts to remove moisture is: - -Dehydration
Before you prepare a new raw animal food on a cutting board, you must - -clean, rinse and
sanitize
High standards for food safety will improve the quality of food served. It will also improve tips, bring
repeat customers, and - -reduce the chance for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the
information is to - -visit and inspect the warehouse
Why is jewelry inappropriate to wear in the kitchen? - -Both b and c.
It can harbor bacteria.
It can catch on equipment.
How long must you immerse equipment and utensils in a non-chlorine sanitizing solution? - -30
seconds
An organism that lives in or on another organism, often with harmful side effects, but without benefits is
a: - -Parasite
When kitchen workers are preparing food it is very important to mark any food that will be held for more
than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods are kept more
than - -7 days
, It is important that food servers are trained to know food ingredients because: - -They will need to
help customers who have food allergies
Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor.
What is a good idea for Anne to have with her before she meets the delivery person? - -An apron
to keep her clothes clean
In order for pests to feel comfortable and survive well in a food facility they need access to - -
warmth and shelter
When cleaning and sanitizing dishes, employees should _______ before sanitizing them. - -rinse
the dishes
The most important and most effective way to control pests in a food establishment is to - -keep
the facility clean
Which one of the following food contaminations is usually associated with undercooked chicken? -
-Salmonella
If a health inspector comes for a health inspection and there is no manager present, the employee on
duty should - -allow the inspector to come in and do the inspection
Improper hot holding and improper cooling are both examples of - -temperature abuse
When employees are asked to use chemicals for cleaning, they should always be sure to - -? mix
chemical solutions to the proper strength
The ideal temperature for dry goods storage is: - -50-70 degrees F
Accredited) Questions and Answers | 2024/2025
The preservation technique that attempts to remove moisture is: - -Dehydration
Before you prepare a new raw animal food on a cutting board, you must - -clean, rinse and
sanitize
High standards for food safety will improve the quality of food served. It will also improve tips, bring
repeat customers, and - -reduce the chance for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the
information is to - -visit and inspect the warehouse
Why is jewelry inappropriate to wear in the kitchen? - -Both b and c.
It can harbor bacteria.
It can catch on equipment.
How long must you immerse equipment and utensils in a non-chlorine sanitizing solution? - -30
seconds
An organism that lives in or on another organism, often with harmful side effects, but without benefits is
a: - -Parasite
When kitchen workers are preparing food it is very important to mark any food that will be held for more
than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods are kept more
than - -7 days
, It is important that food servers are trained to know food ingredients because: - -They will need to
help customers who have food allergies
Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor.
What is a good idea for Anne to have with her before she meets the delivery person? - -An apron
to keep her clothes clean
In order for pests to feel comfortable and survive well in a food facility they need access to - -
warmth and shelter
When cleaning and sanitizing dishes, employees should _______ before sanitizing them. - -rinse
the dishes
The most important and most effective way to control pests in a food establishment is to - -keep
the facility clean
Which one of the following food contaminations is usually associated with undercooked chicken? -
-Salmonella
If a health inspector comes for a health inspection and there is no manager present, the employee on
duty should - -allow the inspector to come in and do the inspection
Improper hot holding and improper cooling are both examples of - -temperature abuse
When employees are asked to use chemicals for cleaning, they should always be sure to - -? mix
chemical solutions to the proper strength
The ideal temperature for dry goods storage is: - -50-70 degrees F
