Food Handlers License and management certification test with verified solutions.

What are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitizati...

A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing When storing chemicals used in a foodservice establishment, which of the statements below is true? a. Chemicals that are not in their o...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - Answer ️️-a. a metal probed thermometer

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - Answer ️️-C. Send the food handler home

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Answer ️️-Over 76 million people

Average number of food borne illnesses per year - Answer ️️-76 million people (1/4 people in the us)

TCS - Answer ️️-time/temperature control food TCS foods - Answer ️️-meat, dairy, shell fish ,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - Answer️️- d) complying with st...

What is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation

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)

How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish What is the minimum water temperature required at a hand-washi...

All of the following are components of an Integrated Pest Management program EXCEPT: a. Denying pest access to the establishment b. Denying pests food, water, and a hiding or nesting place c. Notifying the EPA that pesticides are being used in a food handling operation d. Working with a licensed...

What must the manager include in this training? - Answer ️️-A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - Answer ️️-C. Ground beef patties