Exam (elaborations)
FOOD HANDLER 'S PERMIT TEST
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FOOD HANDLER 'S PERMIT TEST...
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FOOD HANDLER 'S PERMIT TESTStatistics for food-related illnesses - ANSWER 48,000,000 people get unwell.
Out of 128,000 hospitalized individuals, 3,000 or more died.
What are the three potential food hazards? - ANSWER Physical, chemical, and
biological
Identify the Big 5 bacteria: Shigella, E. coli, and Salmonella.
viruses: Hepatitis A, norovirus
Name some "potentially hazardous foods" - answer Meat, fish, poultry,
shellfish, dairy, high-protein foods, cut melons, cut tomatoes, cooked
vegetables, creams or custards, potato dishes, raw sprouts, garlic minced in oil.
How to clean your hands - ANSWER Run semi-hot water, add soap, scrub for
10-15 seconds, rinse, and repeat as needed.
How many foodborne illness outbreaks are triggered by sick employees? -
Answer 2/3
What's the temperature danger zone? - ANSWER 41-135 degrees Fahrenheit, or
5-57 degrees Celsius
Note: Most bacteria that cause food-borne disease thrive best at 98 F (or
between 80 and 120 F).
Cook pork, beef, and fish at 145 F whole and 155 F ground for 15 seconds.
Cooking poultry properly - ANSWER: 165 F
Cook eggs properly - ANSWER 145 F and 155 F for hot holding.
Standard temperature for hot holding - ANSWER ABOVE 135 F
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