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Efoodhandlers Bundled Exams with Complete Solution | Verified | Guaranteed Success
Efoodhandlers Bundled Exams with Complete Solution | Verified | Guaranteed Success
[Show more]Efoodhandlers Bundled Exams with Complete Solution | Verified | Guaranteed Success
[Show more]Select which of the following statements are true about foodborne illness - 
-foodborn illness sends 128,000 people to the hospital each year 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
-foodborne illnesses account for 3,000 deaths annually. 
Select the foods belo...
Preview 2 out of 9 pages
Add to cartSelect which of the following statements are true about foodborne illness - 
-foodborn illness sends 128,000 people to the hospital each year 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
-foodborne illnesses account for 3,000 deaths annually. 
Select the foods belo...
How long can foods safely remain in the Danger Zone during preparation? - 4 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? - Reheat to 165F or hotter within 2 hours 
A handwashin...
Preview 2 out of 7 pages
Add to cartHow long can foods safely remain in the Danger Zone during preparation? - 4 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? - Reheat to 165F or hotter within 2 hours 
A handwashin...
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds 
within 2 hours, before being put onto the steam table to be held at 135°F. - 165 degrees 
Which of these is NOT one of the 8 most common Food Allergens? - Mustard 
Prevent cross-contamination by u...
Preview 2 out of 6 pages
Add to cartCold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds 
within 2 hours, before being put onto the steam table to be held at 135°F. - 165 degrees 
Which of these is NOT one of the 8 most common Food Allergens? - Mustard 
Prevent cross-contamination by u...
Which of the following foods does not support bacteria growth? - Raw carrots 
The manager's most important food safety responsibility is training you to: - Report to the manager 
when you are sick 
When you display food in ice, the food must: - Be 45° F (7.2°C) or colder 
It is safe to handle foo...
Preview 1 out of 4 pages
Add to cartWhich of the following foods does not support bacteria growth? - Raw carrots 
The manager's most important food safety responsibility is training you to: - Report to the manager 
when you are sick 
When you display food in ice, the food must: - Be 45° F (7.2°C) or colder 
It is safe to handle foo...
How can food handlers best minimize the risk of food contamination? - Washing hands after using 
the restroom 
According to the storage ladder protocol which of the following statements is true: - Fish and 
seafood should be stored above ground beef 
A running faucet that extends below the rim of a ...
Preview 2 out of 8 pages
Add to cartHow can food handlers best minimize the risk of food contamination? - Washing hands after using 
the restroom 
According to the storage ladder protocol which of the following statements is true: - Fish and 
seafood should be stored above ground beef 
A running faucet that extends below the rim of a ...
Use thermometers when you are working with food, cover pans, and stir food often to distribute heat 
evenly, and remember to never mix _____________ with cooked foods. - Cold Foods 
Which of these is NOT a physical contaminant? 
A. Fruit Pit 
B. Pesticide 
C. Bone 
D. Screw - B. Pesticide 
Cold, coo...
Preview 2 out of 6 pages
Add to cartUse thermometers when you are working with food, cover pans, and stir food often to distribute heat 
evenly, and remember to never mix _____________ with cooked foods. - Cold Foods 
Which of these is NOT a physical contaminant? 
A. Fruit Pit 
B. Pesticide 
C. Bone 
D. Screw - B. Pesticide 
Cold, coo...
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