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Food Handlers License Test Questions With Correct Detailed Answers..docx
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Food Handlers License Test Questions With Correct Detailed Answers..docx
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Food Handlers License Test QuestionsWith Correct Detailed Answers.
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)
Raw Shell Eggs Temperature - ANSWER- 45 F
Smoked Fish Temperature - ANSWER- 38 F or below because of the bacteria
Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER- 41 F or below
Reasons Canned Products Must be Rejected - ANSWER- dents in seams, swelling,
severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ANSWER-
Prohibited by law unless special authorization is obtained through the Department of
Health
FIFO - ANSWER- First In First Out- used to implement date products
All Food must be stored at least - ANSWER- 6 inches off the floor
To Prevent Cross Contamination - ANSWER- raw food must be placed under cooked
food
Food for storage must be covered and stored in - ANSWER- Vermin-proof containers
The Three Main Food Hazards - ANSWER- physical, chemical, biological
Physical Hazards - ANSWER- glass fragments, metal etc.
Chemical Hazards - ANSWER- pesticide, cleaning agents, prescription medicine
Biological Hazards - ANSWER- bacteria, viruses, parasites and fungi
Pathogenic bacteria - ANSWER- no change in appearance, taste or smell
4 phases of bacteria growth - ANSWER- Lag, Log, Stationary and Death
, the most rapid growth of bacteria - ANSWER- Log phase
6 factors that affect growth of bacteria - ANSWER- Food, Acidity, Temperature Danger
Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses - ANSWER- cannot reproduce in food, rather they use food to get inside the
body
Hepatitis A and norovirus - ANSWER- 2 viruses that typically contaminate our food
supply through fecal contaminated waters or food
Trichinella Spiralis - ANSWER- food-borne parasite founded in under-cooked pork and
can be eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex - ANSWER- food-borne parasite found in marine fish
Salmonella Enteritidis - ANSWER- associated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes - ANSWER- rapid cooling, rapid heating, and avoid
preparing foods
Staphylococcal - ANSWER- food intoxication bacteria carried by human beings. It can
be prevented by good personal hygiene and avoiding bare hands with ready-to-eat
food.
How to avoid E-Coli - ANSWER- cook hamburgers and ground meats at 158F
Clostridium Botulinum - ANSWER- caused a disease called Botulism. This bacteria is
associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any
foods in an anaerobic environment
Ciguatera Intoxication - ANSWER- occurs during warn weather when red algae is eaten
by small fish. Predators then eat the small fish. Humans become sick once they eat the
predatory fish
Scombroid Poisoning - ANSWER- occurs from eating certain fish with high levels of
histamines due to time and temperature abuse
3 methods for defrosting frozen foods - ANSWER- refrigerate them, place under cold
water, or microwave oven
Poultry, stuffed meat and stuffing Temperature - ANSWER- 165 F
Eggs, Fish, Shellfish, Lamb, and other meats Temperature - ANSWER- 140 F
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