food handler

This document is a comprehensive study guide and practice examination designed to prepare individuals for a Food Handler or Food Protection Manager Certification exam. The content is aligned with the FDA Food Code and covers the critical knowledge areas required to ensure food safety in a commercial establishment.

If a Foodhandler has been vomiting or has diarrhea, they should? Call in sick and don't return until the symptoms are gone for at leased 24 hours. After washing, rinsing and drying hands, it is recommended that a Foodhandler turn off the faucet with a paper towel. Which is not a physical hazard? mold growing on cheddar cheese. What is the proper holding temperature of hot foods? 135F or above Why are elderly people at a greater risk for getting a foodborne illn...

Biological and Physical Pest can cause these types of contamination FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture which are conditions for bacterial growth. Biologica Hazard Pathogen that can cause an illness such as e-coli or salmonella TCS Foods Rice, potatoes, meat, eggs, sprouts, lettuce, tomato fish, and eggs are some examples of foods that need to be controlled with time and temperature to control microbe (pathogen) growth TDZ Temperatur...

Why is food safety important? A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B.) No loss of sales or business C.) To maintain a good reputation for the business D.) All of the above D Identify the 5 most common risk factors to keeping food safe A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods B....

When you have a sore throat with fever or diarrhea, you should: Call your manager and report that you are sick. If you are ill, tell your manager before starting work. True Food handlers can contaminate food when they: Have infected wounds or injuries Food handlers can contaminate food when they: Have been diagnosed with a food borne illness You must wash your hands between changing gloves. True

what is a Food-Borne Illness? Any illness caused by food contamination of microorganism, injury or illness caused by foreign objects. (Chemicals, Biological, Physical) Foods that provide suitable conditions for rapid growth of microorganism. Raw or cooked animal products, milk and milk products, plant protein, starches, vegetable, raw seed sprouts and garlic in oil. An exception for foods that provide suitable conditions for rapid growth of microorganism must have a low water act...

Infected wounds, cuts, or boils should be covered with an impermeable cover, which is one that __________. Liquid cannot pass through Which is a way to prove to the regulatory authority that you require staff to report health issues? Present signed statements in which staff members agree to report illnesses. A food handler's fingernails should be __________. Trimmed The primary function of hand antiseptics is to __________. Lower the number of pathogens on skin.

Which cleaning product is required to stop cross-contact of allergen foods: Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: 110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: 180F Eggs are inspected by which federal agency: U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible populations" (HSP...

Contamination of food items by other living organisms is known as: Biological Contamination Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? Heat Perhaps the most common vehicle of contamination in the food industry is: Hands, and so should be washed often The contamination results from the spread of bacteria from meat to vegetables is called: Cross Which one of t...

Which of the following best indicates the presence of mice? Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. 41 °F Which disease is transmitted by food? Hepatitis A Customer's can order rare steak if: There is a consumer advisory notice on the menu Foods held at hot temperature...