Texas Food Handler Final Test (Answered)

Which food was correctly cooled? - CORRECT ANSWER-Cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours Which is the MOST important reason a food employee should not chew gum while preparing food? - CORRECT ANSWER-Saliva can be transf...

Foods 2.01-2.06 In a kitchen, pots with handles that are loose: - CORRECT ANSWER-may lead to injuries from burns by hot food items When cleaning up broken glass pieces, how should they be safely gathered and discarded? - CORRECT ANSWER-by sweeping with a broom or gathering with a wet paper towe...

To encourage good nutrition, MyPlate recommends that half of a plate should be filled with: - CORRECT ANSWER-fruits and vegetables Eating pizza with friends after a football game is most likely an example of which food choice factors? - CORRECT ANSWER-social ties and entertainment Gardening, dan...

1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees...

storage - CORRECT ANSWER-зберігання hazard - CORRECT ANSWER-небезпека assisted living - CORRECT ANSWER-дім пристарілих assessments - CORRECT ANSWER-оцінки application submitted - CORRECT ANSWER-заявку подано You've just made a new batch of chi...

Food Safety Manager Flash Cards 180 - CORRECT ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - CORRECT ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - COR...

Food Safety Assessment questions and correct detailed answers 6 symptoms - CORRECT ANSWER-Diarrhea, sore throat/fever, vomiting, fever, jaundice, infected leisons with pus on hands wrists or arms Two actions if someone informs you they have been diagnosed with a reportable disease and have symp...

Foodborne Illness - CORRECT ANSWER-An illness that is transmitted from food to people Called food poisoning Are foodborne illnesses contagious? - CORRECT ANSWER-Yes What are the four microorganisms that cause our food to become unsafe? - CORRECT ANSWER-Viruses Bacteria-cant see or smell Paras...

1 cup - CORRECT ANSWER-A sweet potato recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people how much flour is needed? 2 1/2 cups skim milk for the milk - CORRECT ANSWER-To lower the fat content in the butternut squash recipe, substitute Use 2 egg whites - CORRECT ANSWER-Deborah is...

8 oz and served with blu cheese Tater Skins 8 Skins served with sour cream Fried Pickles 7 oz served with ranch or blossom sauce Grilled Shrimp App 5 shrimp skewer Rattlesnake Bites 10 made with jalapeño, jack cheese, and diced red pepper Combo App Choice of 3 of the 4. Tater skins, bonel...

Lesson 1: Food Safety Basics Introduction - CORRECT ANSWER-Hi :) What is the problem with a chef cracking raw eggs and then touching cooked pancakes? - CORRECT ANSWER-The raw egg from his hands can contaminate the cooked pancakes. Which of the following foods should require the MOST careful atte...

If a Foodhandler has been vomiting or has diarrhea, they should? - CORRECT ANSWER-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 - CORRECT ANSWER-turn off the faucet with a paper tow...

Texas Food Handler Certificate - Final Exam What is the definition of a foodborne disease outbreak? Select one: a. Foreign objects such as glass or bits of packaging, accidentally mixed into food. b. Mass destruction of food crops by swarms of insects or other organisms. c. Incident in which ...

California eFoodHandlers Test Answers 4 hours - CORRECT ANSWER-How long can foods safely remain in the Danger Zone during preparation? Reheat to 165F or hotter within 2 hours - CORRECT ANSWER-Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which...