California Food Handlers License Tests BUNDLED| Questions And Answers 100% ACCURATE

The preservation technique that attempts to remove moisture is: - ANSWERSDehydration Before you prepare a new raw animal food on a cutting board, you must - ANSWERSclean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring...

what does it mean to have a person in charge (pic) in your facility? - ANSWERSit means there is always someone available to help who is well-versed in food safety. when someone gets sick from eating food contaminated with germs or toxins it is called - ANSWERSfoodborne illness what 2 things do...

cross-contamination - ANSWERS Food disease outbreak - ANSWERSThe occurrence of 2 or more cases of similar symptoms/illness from ingesting common food. Microorganisms/Microbes - ANSWERSYeast, bacteria, virus, & singled celled animal seen through a microscope Highly Susceptible Population - A...

Potentially Hazardous foods - ANSWERSany food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - ANSWERSBi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - ANSWERS45 F Smoked Fish Temperature - ANSWE...

How long can foods safely remain in the Danger Zone during preparation? - ANSWERS4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - ANSWERSReheat to 165F or hotter within 2 hour...

Health Protection and Promotion Act - ANSWERSIs a provincial legislations that gives local health units the power to inspect food premises in order to protect the public and prevent disease. Food Premises Regulation 562 - ANSWERSExplains the necessary requirements that must be followed when opera...

An outbreak of Salmonella is commonly associated with ______. - ANSWERSUndercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dish...

Cleaning - ANSWERSCleaning removes dirt, debris, stains, and spills. Use hot water, detergent, scrubbing/wiping implements, and clean water for rinsing. Sanitizing - ANSWERSSanitizing is the process of reducing the number of germs. You do this by using heat or chemicals on a clean surface. Dishes...

Batch cooking - ANSWERSPrepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - ANSWERSPlace the food in the prep sink under cold, running...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - ANSWERS1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste wh...

Why did the U.S. Public Health Services get involved in researching food establishments? - ANSWERSUnpasteurized milk and the spread of disease What type of hand drying is not necessary? - ANSWERSNOT Towel system that provides a clean section How fast does E. coli manifest symptoms? - ANSWERS3 ...

A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWERSPeriodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANSWERSHigh food safety standards What is the best way to prevent poor food safe...

A food handler's duties regarding food safety include all of the following EXCEPT - ANSWERSPeriodically test food for illness causing microorganisms. What is the most direct cause of customer loyalty? - ANSWERSHigh food safety standards What is the best way to prevent poor food safety? - ANSW...