Food Handlers License Test Verified
Questions With Correct Answers
\.Potentially Hazardous foods - Answer-any food that supports the rapid growth of
microorganisms
\.Three thermometers used for measuring food temperature - Answer-Bi-metallic stem (0-220),
thermocouple, thermistor(digital)
\.Raw Shell Eggs Temperature - Answer-45 F
\.Smoked Fish Temperature - Answer-38 F or below because of the bacteria Clostridium
botulinum
\.All Refrigerated Food except eggs/smoked fish Temperature - Answer-41 F or below
\.Reasons Canned Products Must be Rejected - Answer-dents in seams, swelling, severe rust,
leakage or no label. Home-canned foods are unacceptable
\.Vacuum Packaging of any food product in retail food establishment is - Answer-Prohibited by
law unless special authorization is obtained through the Department of Health
\.FIFO - Answer-First In First Out- used to implement date products
\.All Food must be stored at least - Answer-6 inches off the floor
, \.To Prevent Cross Contamination - Answer-raw food must be placed under cooked food
\.Food for storage must be covered and stored in - Answer-Vermin-proof containers
\.The Three Main Food Hazards - Answer-physical, chemical, biological
\.Physical Hazards - Answer-glass fragments, metal etc.
\.Chemical Hazards - Answer-pesticide, cleaning agents, prescription medicine
\.Biological Hazards - Answer-bacteria, viruses, parasites and fungi
\.Pathogenic bacteria - Answer-no change in appearance, taste or smell
\.4 phases of bacteria growth - Answer-Lag, Log, Stationary and Death
\.the most rapid growth of bacteria - Answer-Log phase
\.6 factors that affect growth of bacteria - Answer-Food, Acidity, Temperature Danger Zone,
Time, Oxygen, and Moisture (FATTOM)
\.Viruses - Answer-cannot reproduce in food, rather they use food to get inside the body
\.Hepatitis A and norovirus - Answer-2 viruses that typically contaminate our food supply
through fecal contaminated waters or food
Questions With Correct Answers
\.Potentially Hazardous foods - Answer-any food that supports the rapid growth of
microorganisms
\.Three thermometers used for measuring food temperature - Answer-Bi-metallic stem (0-220),
thermocouple, thermistor(digital)
\.Raw Shell Eggs Temperature - Answer-45 F
\.Smoked Fish Temperature - Answer-38 F or below because of the bacteria Clostridium
botulinum
\.All Refrigerated Food except eggs/smoked fish Temperature - Answer-41 F or below
\.Reasons Canned Products Must be Rejected - Answer-dents in seams, swelling, severe rust,
leakage or no label. Home-canned foods are unacceptable
\.Vacuum Packaging of any food product in retail food establishment is - Answer-Prohibited by
law unless special authorization is obtained through the Department of Health
\.FIFO - Answer-First In First Out- used to implement date products
\.All Food must be stored at least - Answer-6 inches off the floor
, \.To Prevent Cross Contamination - Answer-raw food must be placed under cooked food
\.Food for storage must be covered and stored in - Answer-Vermin-proof containers
\.The Three Main Food Hazards - Answer-physical, chemical, biological
\.Physical Hazards - Answer-glass fragments, metal etc.
\.Chemical Hazards - Answer-pesticide, cleaning agents, prescription medicine
\.Biological Hazards - Answer-bacteria, viruses, parasites and fungi
\.Pathogenic bacteria - Answer-no change in appearance, taste or smell
\.4 phases of bacteria growth - Answer-Lag, Log, Stationary and Death
\.the most rapid growth of bacteria - Answer-Log phase
\.6 factors that affect growth of bacteria - Answer-Food, Acidity, Temperature Danger Zone,
Time, Oxygen, and Moisture (FATTOM)
\.Viruses - Answer-cannot reproduce in food, rather they use food to get inside the body
\.Hepatitis A and norovirus - Answer-2 viruses that typically contaminate our food supply
through fecal contaminated waters or food
