Food Handlers License Test Questions and Correct Answers the Latest Update

Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- c...

Which of these would not be considered part of good hygiene in food handling? a. using soap to lather your arms and hands b. using hand sanitizer when you can't wash your hands c. using a paper towel to open the bathroom door after washing your hands d. drying your hands with a paper towel af...

Statistics of food related illnesses 48,000,000 people become ill 128,000 hospitalized 3000 or more die What are the 3 food hazards? Physical, chemical, biological name the Big 5 bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus Name some "potentially haza...

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? Foods that are more likely than others to support...

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 with a paper towel which is not a physical ha...

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 below because of the bac...

FOOD SAFETY Why is food safety so important according to the centers for disease control (CDC) about one out of 6 people get sick each year from contaminated foods and beverages FOOD SAFETY Food service establishements work hard to - Prevent food borne illnesses and as a result the CDC ha...

If no one in the establishment has time to deal with the delivery properly, you should: a) ask the driver to come back later b) tell the driver to just leave everything in the fridge c) both answers are acceptable A) ask the driver to come back later What are some general guidelines for rece...

TABC & Food Handlers Questions and Correct Answers the Latest Update

The most important step to maintaining gppd personal hygiene in a food business is wash your hands Which of the following is not a PHF/TCS food? unpeeled bananas What is a PHF/TCS food? A food which supports the growth of disease-causing bacteria. If bacteria growth occurs, illness can r...