Food handler - Study guides, Class notes & Summaries

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 of food served. It will also improve tips, bring repeat customers, and - reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - visit and inspect the warehouse Why is...

SOUTHERN NEVADA FOOD HANDLER QUESTIONS (2023) |35 QUESTIONS WITH 100% CORRECT ANSWERS

Food Handlers should call in sick when - ill with diarrhea, vomiting, jaundice, fever with sore throat Double hand washing means - Lather hands with soap and water for 20 seconds and scrub, rinse, repeat, dry. Double hand washing must be done - After using the toilet and when entering the work area. After blowing nose, sneezing, coughing, touching eyes, nose or mouth. Before starting work. Anytime hands come in contact with body fluids. After using tobacco. After eating or drinking. Smo...

CLAY COUNTY FOOD HANDLER| 30 QUESTIONS WITH VERIFIED SOLUTIONS

Ready-to-eat foods are foods served without additional washing or cooking to remove germs. Which of these is NOT an example of ready-to-eat food? Soup Which of these is NOT an important hygiene practice that all employees must follow? Clothes must be dry cleaned and pressed

Food handlers card test AZ questions and answers

Food Handler Certification – Ontario Questions And Answers With Verified Tests 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 Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation Take care of condition and safety under which food in held, prepared and serve...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. correct answersTrue A leading cause of foodborne illness is unsafe food handling by food service workers. correct answersTrue Salt is a common food allergen. correct answersFalse Florida law requires food safety training for food service workers. correct answersTrue TCS food must not remain in the Temperature Danger Zone for more than _____ hours. correct answers4

You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kep...