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Food Handler Training ServSafe/ SNDH/ Learn2Serve Complete Bundle Guide Verified Answers
Food Handler Training ServSafe/ SNDH/ Learn2Serve Complete Bundle Guide Verified Answers
[Show more]Food Handler Training ServSafe/ SNDH/ Learn2Serve Complete Bundle Guide Verified Answers
[Show more]Food Handlers License Test 
Potentially Hazardous foods any food that supports the rapid growth of microorganisms 
Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, 
thermistor(digital) 
Raw Shell Eggs Temperature 45 F 
Smoked Fish Temperature 38 F or be...
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Add to cartFood Handlers License Test 
Potentially Hazardous foods any food that supports the rapid growth of microorganisms 
Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, 
thermistor(digital) 
Raw Shell Eggs Temperature 45 F 
Smoked Fish Temperature 38 F or be...
Food Handlers License Test Already Graded A 
Potentially Hazardous foods any food that supports the rapid growth of microorganisms 
Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, 
thermistor(digital) 
Raw Shell Eggs Temperature 45 F 
Smoked Fish T...
Preview 2 out of 5 pages
Add to cartFood Handlers License Test Already Graded A 
Potentially Hazardous foods any food that supports the rapid growth of microorganisms 
Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, 
thermistor(digital) 
Raw Shell Eggs Temperature 45 F 
Smoked Fish T...
Food Handlers final quiz already graded A 
if a food handler has been vomiting or has diarrhea, they should ️call in sick and don't return until the 
symtoms have been gone for at least 24 hours 
after washing, rising and drying hands, its recommended that a food handler ️turn off the faucet...
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Add to cartFood Handlers final quiz already graded A 
if a food handler has been vomiting or has diarrhea, they should ️call in sick and don't return until the 
symtoms have been gone for at least 24 hours 
after washing, rising and drying hands, its recommended that a food handler ️turn off the faucet...
Food Handler Card Verified Answers 
What makes people sick from food Physical-objects found in food, biological-germs, chemical 
poisonous substance 
4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, viruses-spread not 
by washing food, 
parasites- tiny bugs liv...
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Add to cartFood Handler Card Verified Answers 
What makes people sick from food Physical-objects found in food, biological-germs, chemical 
poisonous substance 
4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, viruses-spread not 
by washing food, 
parasites- tiny bugs liv...
Food Handler Safety Test Already Verified A 
for how long must shellfish tags be kept in the department ️90 days 
what is a a glue board? ️ control device 
for use in the store, proper storage containers are made of? ️stainless steel & copper 
what is the temp danger zone according to the ...
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Add to cartFood Handler Safety Test Already Verified A 
for how long must shellfish tags be kept in the department ️90 days 
what is a a glue board? ️ control device 
for use in the store, proper storage containers are made of? ️stainless steel & copper 
what is the temp danger zone according to the ...
Food Handler: Assessment Five Already Graded A 
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should: Put 
a watertight bandage over the cut and wear gloves. 
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in...
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Add to cartFood Handler: Assessment Five Already Graded A 
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should: Put 
a watertight bandage over the cut and wear gloves. 
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in...
Food Handler Assessment Six Graded A 
Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of 
_______ or less. ️45°F 
Which of these food items upon receiving should be given priority in storage? ️Frozen items 
A shipment of frozen fish arrives at your...
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Add to cartFood Handler Assessment Six Graded A 
Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of 
_______ or less. ️45°F 
Which of these food items upon receiving should be given priority in storage? ️Frozen items 
A shipment of frozen fish arrives at your...
ServSafe Food Handler Verified Answers 
The three types of hazards that make food unsafe biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak...
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Add to cartServSafe Food Handler Verified Answers 
The three types of hazards that make food unsafe biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak...
Learn2Serve Food Handler Training Course (ANSI Accredited) 
The preservation technique that attempts to remove moisture is: ️Dehydration 
Before you prepare a new raw animal food on a cutting board, you must ️clean, rinse and sanitize 
High standards for food safety will improve the quality o...
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Add to cartLearn2Serve Food Handler Training Course (ANSI Accredited) 
The preservation technique that attempts to remove moisture is: ️Dehydration 
Before you prepare a new raw animal food on a cutting board, you must ️clean, rinse and sanitize 
High standards for food safety will improve the quality o...
Food Handler Certification – Ontario Already Graded A+ 
Why food safety is so important? To avoiding food contamination and outbreaks, to make sure that 
the food preparation, transport and storage were done properly 
Where food safety legislation applies? Food premises 
Federal legislation Ta...
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Add to cartFood Handler Certification – Ontario Already Graded A+ 
Why food safety is so important? To avoiding food contamination and outbreaks, to make sure that 
the food preparation, transport and storage were done properly 
Where food safety legislation applies? Food premises 
Federal legislation Ta...
Food Handler: Assessment One Verified Answers 
A food handler's duties regarding food safety include all of the following practices EXCEPT: 
️Periodically test food for illness causing microorganisms. 
What is the most direct cause of customer loyalty? ️High food safety standards 
What is ...
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Add to cartFood Handler: Assessment One Verified Answers 
A food handler's duties regarding food safety include all of the following practices EXCEPT: 
️Periodically test food for illness causing microorganisms. 
What is the most direct cause of customer loyalty? ️High food safety standards 
What is ...
Food Handlers Already Graded A 
in the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling 
food from 135 to 70 degrees F)? 2 hours 
which is true about salmonella bacteria? 
they are not common cause of illness 
they are naturally found in animals 
they...
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in the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling 
food from 135 to 70 degrees F)? 2 hours 
which is true about salmonella bacteria? 
they are not common cause of illness 
they are naturally found in animals 
they...
Food Handlers Review Complete Guide Rated A 
All food service establishments must have a current and valid ️permit issued by the NYC Health 
Department. 
Health Inspectors have the right to ️inspect a food service or food processing establishment as long 
as it is in operation. Inspectors mu...
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All food service establishments must have a current and valid ️permit issued by the NYC Health 
Department. 
Health Inspectors have the right to ️inspect a food service or food processing establishment as long 
as it is in operation. Inspectors mu...
Food Handler: Assessment Four Verified Answers 
Food preservation does all of the following EXCEPT: Promotes the growth of microorganisms 
In degrees Fahrenheit, what is the temperature range of the Danger Zone? 41 to 135 
Reheated food items must be heated for a minimum of 15 seconds to at leas...
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Add to cartFood Handler: Assessment Four Verified Answers 
Food preservation does all of the following EXCEPT: Promotes the growth of microorganisms 
In degrees Fahrenheit, what is the temperature range of the Danger Zone? 41 to 135 
Reheated food items must be heated for a minimum of 15 seconds to at leas...
Food handlers course: multiple choice guaranteed success 
Personal hygiene: 
(Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain 
microorganisms 
Why is it important to wear a hair-net?: 
Who is expempt: •It's to ensure that no hair gets anywhere ne...
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Add to cartFood handlers course: multiple choice guaranteed success 
Personal hygiene: 
(Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain 
microorganisms 
Why is it important to wear a hair-net?: 
Who is expempt: •It's to ensure that no hair gets anywhere ne...
Food Handlers Card Test AZ Already Graded A 
What are three hazards people can get sick from? ️-physical -biological -chemical 
What are foodborne illnesses? ️Sicknesses caused from not washing your hands or not cooking to the 
proper temperature. 
What are potentially hazardous foods? ️Fo...
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What are three hazards people can get sick from? ️-physical -biological -chemical 
What are foodborne illnesses? ️Sicknesses caused from not washing your hands or not cooking to the 
proper temperature. 
What are potentially hazardous foods? ️Fo...
ServSafe Food Handler Test Graded A 
Hot food required for service the next day should: be cooled rapidly then refrigerated 
Hot food should be held at ___ during service a minimum of 135°F 
How often should a food handler change their gloves? once they become dirty 
Which food may be re-served...
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Add to cartServSafe Food Handler Test Graded A 
Hot food required for service the next day should: be cooled rapidly then refrigerated 
Hot food should be held at ___ during service a minimum of 135°F 
How often should a food handler change their gloves? once they become dirty 
Which food may be re-served...
Sersafe Food Handler All Answers Graded A 
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it 
will be held for longer than how many hours? ️24 hours 
When washing tableware in a three-compartment sink, the water temperature should be at leas...
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Add to cartSersafe Food Handler All Answers Graded A 
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it 
will be held for longer than how many hours? ️24 hours 
When washing tableware in a three-compartment sink, the water temperature should be at leas...
Food Handler: Assessment Two All Answers Correct 
An organism that lives in or on another organism, often with harmful side effects—but without benefits 
is a: Parasite 
The viral infection Hepatitis A can be most effectively controlled if: All food personnel practice 
personal hygiene, such a...
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Add to cartFood Handler: Assessment Two All Answers Correct 
An organism that lives in or on another organism, often with harmful side effects—but without benefits 
is a: Parasite 
The viral infection Hepatitis A can be most effectively controlled if: All food personnel practice 
personal hygiene, such a...
SafeStaff Food Handler Certificate Test Verified Answers 
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. ️True 
A leading cause of foodborne illness is unsafe food handling by food service workers. ️True 
Salt is a common food allergen. ️False...
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Add to cartSafeStaff Food Handler Certificate Test Verified Answers 
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. ️True 
A leading cause of foodborne illness is unsafe food handling by food service workers. ️True 
Salt is a common food allergen. ️False...
Food Handler's Study Guide All Answers Correct 
Food Handler an employee of a food facility who is involved in 
the preparation, storage, service, or handling of food products. 
Anyone who prepares food or who may come in contact with 
food products, food utensils, or equipment is a food handle...
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Add to cartFood Handler's Study Guide All Answers Correct 
Food Handler an employee of a food facility who is involved in 
the preparation, storage, service, or handling of food products. 
Anyone who prepares food or who may come in contact with 
food products, food utensils, or equipment is a food handle...
Food Handlers (Tulsa, OK) Verified Solutions 
To prevent cross-contamination of food: 
a. wash hands or change gloves often. 
b. clean and sanitize work surfaces after working with raw meats. 
c. store raw meats below ready-to eat foods. 
d. all of the above answers are correct. ️D. all of th...
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Add to cartFood Handlers (Tulsa, OK) Verified Solutions 
To prevent cross-contamination of food: 
a. wash hands or change gloves often. 
b. clean and sanitize work surfaces after working with raw meats. 
c. store raw meats below ready-to eat foods. 
d. all of the above answers are correct. ️D. all of th...
Food Handler Training - Riverside, CA Final Exam Complete Solutions 
What should a food worker use to retrieve ice from an ice machine? A scoop stored outside the ice 
A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal 
temperature that the eggs must ...
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Add to cartFood Handler Training - Riverside, CA Final Exam Complete Solutions 
What should a food worker use to retrieve ice from an ice machine? A scoop stored outside the ice 
A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal 
temperature that the eggs must ...
TX Food Handlers Review Verified Solutions 
Licensed Applicators ️Pesticides are harmful substances that must only be handled by 
_________________, and only when food is carefully protected. 
Ready to Eat ️A food item that does not need to be cooked or has already been cooked and ready to 
...
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Licensed Applicators ️Pesticides are harmful substances that must only be handled by 
_________________, and only when food is carefully protected. 
Ready to Eat ️A food item that does not need to be cooked or has already been cooked and ready to 
...
SNHD Food Handler Test All Answers Correct 2024 
Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any sp...
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Add to cartSNHD Food Handler Test All Answers Correct 2024 
Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any sp...
SNHD Food Handler Card Verified Answers 
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 mus...
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Add to cartSNHD Food Handler Card Verified Answers 
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 mus...
Food Handler Training Already Graded A 
Foodborne Illness 
any infection or illness that is transferred by the food they eat 
Bacteria (Microorganism) 
tiny organisms too small to be seen with the naked eye 
Brainpower 
Read More 
Potentially Hazardous Foods 
foods that will support the grow...
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Add to cartFood Handler Training Already Graded A 
Foodborne Illness 
any infection or illness that is transferred by the food they eat 
Bacteria (Microorganism) 
tiny organisms too small to be seen with the naked eye 
Brainpower 
Read More 
Potentially Hazardous Foods 
foods that will support the grow...
Servsafe Food Handler Examination Already Rated A 
1. It is important to cover food when storing it in order to 
a. seal in the flavor 
b. decrease discoloration 
c. prevent cross-contamination 
d. keep temperature consistent c. prevent cross contamination 
2. A food handler has finished slici...
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Add to cartServsafe Food Handler Examination Already Rated A 
1. It is important to cover food when storing it in order to 
a. seal in the flavor 
b. decrease discoloration 
c. prevent cross-contamination 
d. keep temperature consistent c. prevent cross contamination 
2. A food handler has finished slici...
Food Handlers Certification Graded A 
After touching raw ground beef, it is important to: ️Wash your hands. 
When must you double hand wash? ️After sneezing or coughing, or after eating. 
What is proper hand washing? ️Using soap, running water and scrubbing 15-20 seconds. 
It is okay to we...
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Add to cartFood Handlers Certification Graded A 
After touching raw ground beef, it is important to: ️Wash your hands. 
When must you double hand wash? ️After sneezing or coughing, or after eating. 
What is proper hand washing? ️Using soap, running water and scrubbing 15-20 seconds. 
It is okay to we...
Serv-Safe Food Handler Verified Answers 
The three types of hazards that make food unsafe biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens 
A food handler spills sanitizer into the fryer and then lets its so...
Preview 2 out of 11 pages
Add to cartServ-Safe Food Handler Verified Answers 
The three types of hazards that make food unsafe biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens 
A food handler spills sanitizer into the fryer and then lets its so...
Food Handler's Test for NYC Dept of Health 
What temperature should refrigerated foods be held at? And what are the exceptions? ️41 F or 
below. 
Exceptions include: 
smoked fish which should be held at 38 F or below. 
Raw shell eggs which should be held at 45 F or below. 
What should shel...
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Add to cartFood Handler's Test for NYC Dept of Health 
What temperature should refrigerated foods be held at? And what are the exceptions? ️41 F or 
below. 
Exceptions include: 
smoked fish which should be held at 38 F or below. 
Raw shell eggs which should be held at 45 F or below. 
What should shel...
NYC Food Handler's Study Guide Graded A 
true or false: It is illegal to handle ready-to-eat foods with bare hands true 
true or false: workers must use gloves when handling foods that will be cooked false 
what are three acceptable methods of thawing frozen foods refrigerate 
place under cold ...
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Add to cartNYC Food Handler's Study Guide Graded A 
true or false: It is illegal to handle ready-to-eat foods with bare hands true 
true or false: workers must use gloves when handling foods that will be cooked false 
what are three acceptable methods of thawing frozen foods refrigerate 
place under cold ...
Food Handlers Already Graded A 
3 types of food hazards physical, chemical, an dbiological 
Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones 
Preventing physical hazards Hair nets, hats, light covers, thorough cleaning when broken glass etc. 
ch...
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Add to cartFood Handlers Already Graded A 
3 types of food hazards physical, chemical, an dbiological 
Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones 
Preventing physical hazards Hair nets, hats, light covers, thorough cleaning when broken glass etc. 
ch...
Food Handlers Card Arizona Verified Answers 
What are three hazards people can get sick from? ️-Physical -Biological -Chemical 
correct technique for hand-washing: ️- use running warm water and soap - scrub hands and rinse thoroughly 
(approximately 20 seconds) - dry hands with single-use to...
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Add to cartFood Handlers Card Arizona Verified Answers 
What are three hazards people can get sick from? ️-Physical -Biological -Chemical 
correct technique for hand-washing: ️- use running warm water and soap - scrub hands and rinse thoroughly 
(approximately 20 seconds) - dry hands with single-use to...
Washington State Food Handlers Graded A+ 
Why is it important for you to rinse fruit and vegetables? To remove some of the bacteria and dirt. 
What is the correct way to do cleaning and sanitizing? Wash, rinse, sanitize. 
What is the correct cooling procedure you must use for hot foods such as so...
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Add to cartWashington State Food Handlers Graded A+ 
Why is it important for you to rinse fruit and vegetables? To remove some of the bacteria and dirt. 
What is the correct way to do cleaning and sanitizing? Wash, rinse, sanitize. 
What is the correct cooling procedure you must use for hot foods such as so...
Food Handlers Permit Test Verified Answers 
Transferring of pathogens from one surface to another ️What is Cross Contamination? 
By cleaning and sanitizing ️How can you prevent Cross Contamination? 
Biological, Chemical, and Physical ️What are the three types of hazards that make food unsaf...
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Add to cartFood Handlers Permit Test Verified Answers 
Transferring of pathogens from one surface to another ️What is Cross Contamination? 
By cleaning and sanitizing ️How can you prevent Cross Contamination? 
Biological, Chemical, and Physical ️What are the three types of hazards that make food unsaf...
California eFoodHandlers Test Answers Graded A 
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? ️...
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Add to cartCalifornia eFoodHandlers Test Answers Graded A 
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? ️...
eFood Handlers Graded A 
When the refrigerator stops working, what should you do? Check the food temperature to decide if it 
is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working 
refrigerator. 
Who is responsible for making sure that food is prepared a...
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Add to carteFood Handlers Graded A 
When the refrigerator stops working, what should you do? Check the food temperature to decide if it 
is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working 
refrigerator. 
Who is responsible for making sure that food is prepared a...
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