Food Handlers final quiz
if a food handler has been vomiting or has diarrhea, they should - correct answer-call in sick
and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler - correct
answer-turn off the faucet with a paper towel
which is not a physical hazard - correct answer-mold on cheddar cheese
what is the proper holding temperature of hot foods - correct answer-135 or above
Why are elderly people at a higher risk for foodborne illness? - correct answer-they have
weakened immune systems
how often should your bi-metallic thermometer be calibrated - correct answer-once a day or
at the beginning of any shift or if dropped
wheezing and hives are symptoms of - correct answer-food allergies
which of the folliwing must be cleaned, rinsed and sanitized - correct answer-cutting boards
foodhandlers must wash their hands before - correct answer-serving food
a food handler sees rodent droppings in the storage area. whens should he tell the manager
- correct answer-immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms - correct
answer-10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - correct answer-put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - correct answer-test kit
which piece of jewelery is a food handlers allowed to wear - correct answer-plain metal band
hepatitis a is a contagious.. - correct answer-virus
where is the correct place to keep a towel used for cleaning spills when not in use - correct
answer-in the container of sanitizing solution
a food handler notices the cooler temperature is at 48 degrees they should - correct
answer-tell manager immediately
if a food handler has been vomiting or has diarrhea, they should - correct answer-call in sick
and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler - correct
answer-turn off the faucet with a paper towel
which is not a physical hazard - correct answer-mold on cheddar cheese
what is the proper holding temperature of hot foods - correct answer-135 or above
Why are elderly people at a higher risk for foodborne illness? - correct answer-they have
weakened immune systems
how often should your bi-metallic thermometer be calibrated - correct answer-once a day or
at the beginning of any shift or if dropped
wheezing and hives are symptoms of - correct answer-food allergies
which of the folliwing must be cleaned, rinsed and sanitized - correct answer-cutting boards
foodhandlers must wash their hands before - correct answer-serving food
a food handler sees rodent droppings in the storage area. whens should he tell the manager
- correct answer-immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms - correct
answer-10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - correct answer-put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - correct answer-test kit
which piece of jewelery is a food handlers allowed to wear - correct answer-plain metal band
hepatitis a is a contagious.. - correct answer-virus
where is the correct place to keep a towel used for cleaning spills when not in use - correct
answer-in the container of sanitizing solution
a food handler notices the cooler temperature is at 48 degrees they should - correct
answer-tell manager immediately
