FOOD HANDLER EXAM WASHINGTON STATE | QUESTIONS AND
ANSWERS | VERIFIED AND WELL DETAILED ANSWERS | LATEST
EXAM VERSION
Potentially Hazardous Foods (PHF) - CORRECT ANSWER - Potentially
Hazardous Foods (PHFs) are foods which support rapid growth of
microorganisms
-Examples of PHFs include all raw and cooked meats, poultry, milk and milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.
Temperature Danger Zone - CORRECT ANSWER - The Temperature Danger
Zone is between 41°F and 140°F. Within this range,
most harmful microorganisms reproduce rapidly.
The Three Types of Thermometers - CORRECT ANSWER - The three types of
thermometers that can be used for measuring food temperatures
are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor
(digital). The use of glass thermometers in a food service establishment is
prohibited by law.
Which food item needs a USDA food inspection stamp? - CORRECT ANSWER -
Meat
Smoked fish must be held at or below _____ to prevent the growth of the bacteria
Clostridium botulinum. - CORRECT ANSWER - 38 degrees F
, Shellfish Tags - CORRECT ANSWER - Shellfish must be received with shellfish
tags. These tags must be kept on file for
at least 90 days after the product is used.
Milk Pasteurization - CORRECT ANSWER - Milk and milk products must either
be pasteurized, with sell-by dates of 9 days, or
ultra-pasteurized, with sell-by dates of 45 days.
All commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications. True or False? - CORRECT ANSWER - True
True or False? - CORRECT ANSWER - Vacuum packaging of any food product
in a retail food establishment is
prohibited by law unless special authorization is obtained through the New York
City Health Department.
FIFO - CORRECT ANSWER - First In First Out method The first step in
implementing the FIFO method is
to date the products.
The New York City Health Code requires that all food items be stored at least
_____
inches off the floor - CORRECT ANSWER - 6
In order to prevent cross-contamination, raw foods in a refrigerator must be
stored ______ cooked foods. - CORRECT ANSWER - Below
ANSWERS | VERIFIED AND WELL DETAILED ANSWERS | LATEST
EXAM VERSION
Potentially Hazardous Foods (PHF) - CORRECT ANSWER - Potentially
Hazardous Foods (PHFs) are foods which support rapid growth of
microorganisms
-Examples of PHFs include all raw and cooked meats, poultry, milk and milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.
Temperature Danger Zone - CORRECT ANSWER - The Temperature Danger
Zone is between 41°F and 140°F. Within this range,
most harmful microorganisms reproduce rapidly.
The Three Types of Thermometers - CORRECT ANSWER - The three types of
thermometers that can be used for measuring food temperatures
are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor
(digital). The use of glass thermometers in a food service establishment is
prohibited by law.
Which food item needs a USDA food inspection stamp? - CORRECT ANSWER -
Meat
Smoked fish must be held at or below _____ to prevent the growth of the bacteria
Clostridium botulinum. - CORRECT ANSWER - 38 degrees F
, Shellfish Tags - CORRECT ANSWER - Shellfish must be received with shellfish
tags. These tags must be kept on file for
at least 90 days after the product is used.
Milk Pasteurization - CORRECT ANSWER - Milk and milk products must either
be pasteurized, with sell-by dates of 9 days, or
ultra-pasteurized, with sell-by dates of 45 days.
All commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications. True or False? - CORRECT ANSWER - True
True or False? - CORRECT ANSWER - Vacuum packaging of any food product
in a retail food establishment is
prohibited by law unless special authorization is obtained through the New York
City Health Department.
FIFO - CORRECT ANSWER - First In First Out method The first step in
implementing the FIFO method is
to date the products.
The New York City Health Code requires that all food items be stored at least
_____
inches off the floor - CORRECT ANSWER - 6
In order to prevent cross-contamination, raw foods in a refrigerator must be
stored ______ cooked foods. - CORRECT ANSWER - Below
