Food Handler Card Questions

Question 1

You should let your employer know if you experienced any of these 5 symptoms:

Answer 1

1. Vomitting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice

Question 2

You should let your employer know if you experienced any of these 5 symptoms:

Answer 2

1. Vomitting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice

Question 3

What are the 5 big Food-borne Illnesses?

Answer 3

1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus

Question 4

You cannot work until you are symptoms for ___ hours without the use of medicine?

Answer 4

24

Question 5

Acceptable to receive eggs, milk, and live shell stock at ____ degree

Answer 5

45 degrees F

Question 6

Shellfish tags must be kept on file for ____ days.

Answer 6

90

Question 7

What is the “Hot Holding Zone” temperature? (Maintain hot food)

Answer 7

135 degrees F and above (no bacteria growth)

Question 8

What is the “Danger Zone” ?

Answer 8

Between 41-135 degrees F

Question 9

What is the “Cold Holding Zone” temperature?

Answer 9

41 degrees F or below (Slow bacteria growth)

Question 10

Properly cooked roasts may be held at

Answer 10

130 degrees F or above.

Question 11

It is important to maintain foods ____ degrees or below when thawing (defrosting)

Answer 11

41 degrees or below

Question 12

To thaw via refrigeration, maintain refrigeration at ____ degrees or less?

Answer 12

41

Question 13

To thaw via refrigeration, maintain refrigeration at ____ degrees or less?

Answer 13

41

Question 14

What is the process to thaw as a part of cooking?

Answer 14

Take directly from frozen to cooking (great for small foods)

Question 15

What is the process to thaw in a microwave?

Answer 15

Transfer immediately to a conventional cooking processor or cook completely in the microwave.

Question 16

What is the process to thaw via a “Fully submerged under cold running water”?

Answer 16

• Ensure running water flows fast enough to remove and float off loose particles.
• Ensure all portions of food are fully submerged under water.
• Running water should be cold; food should not rise above 41 degrees F.

Question 17

Cooking temperatures are held for how many seconds?

Answer 17

Minimum of 15 seconds

Question 18

What cooking temperature is for the:
- Reheat of TCS foods made in house for hot holding (within 2 hours)
- Poultry: (Chicken, Duck, Turkey)
- Stuffed foods

Answer 18

165 degrees F

Question 19

True or false anti-bacterial soap must be used to wash hands.

Answer 19

False.

Question 20

See some frozen chicken left out what should you do?

Answer 20

Tell the manager

Question 21

What cooking temperature is for the:
- tenderized/injected and ground meats
- raw shell eggs for HOT HOLDING

Answer 21

155 degrees F

Question 22

What cooking temperature is for:
- whole muscle meat
- fish and seafood
- raw shell eggs for IMMEDIATE SERVICE

Answer 22

145 degrees F

Question 23

What cooking temperature is for:
- fruits, vegetables, and grains cooked for HOT HOLDING
- Reheat of manufactures TCS foods within 2 hours
- HOT HOLDING

Answer 23

135 degrees F

Question 24

What is the temperature for:
- cold holding
- frozen food that must be maintained frozen solid?

Answer 24

Below 41 degrees F

Question 25

Roasts can be cooked to ____ degrees F for ____ mins of per roast cook chart?

Answer 25

130 degrees F for 112 mins

Question 26

What is the 2 stage cooling process required for TCS foods?

Answer 26

135 to 70 in two hours 70 to 41 in the next four hours (DO NOT EXCEED 6 HOURS IN TOTAL)

Question 27

What instrument do you use to check food temperatures?

Answer 27

Calibrated, sanitized stem thermometer

Question 28

What are the 5 steps for proper calibration of stem thermometer?

Answer 28

1. Completely fill a container with ice 2. Add clean water (ice should not float) 3. Immerse thermometer 4. Stir well 5. Allow 30 seconds before adjusting to 32 degrees F.

Question 29

What are the two types of approved sanitizer?

Answer 29

Chlorine and Quaternary Ammonia (Quats)

Question 30

What every food label must include?

Answer 30

- Name of the food - Expiration Date

Question 31

When is it unnecessary for a food handler to change gloves? - Every four hours - If they are dirty or torn - Before starting a new task - After handling ready-to-eat foods

Answer 31

After handling ready-to-eat foods. Gloves should be changed before not after.

Question 32

Where can personal beverages be stored?

Answer 32

Kept covered and in a non-food prep area to prevent spilling or contamination.

Question 33

Bones left in salmon filet is an example of what?

Answer 33

Physical hazard (naturally occurring in food bones, seeds, or objects such as glass, staples, or bandages).

Question 34

Surface temperature of food contact surfaces in a high temperature machine must reach at least ____ degrees F

Answer 34

160

Question 35

- Handles pointing in the same direction - On a smooth easily cleanable food contact surface - In a water that is 41 degrees below or 135 degrees above - Under running water

Answer 35

What is the procedure for storing utensils?

Question 36

- Deny access, food, and shelter - Work with a licensed pest control operator - Seal all gaps and opening in floors, walls, and ceilings - Keep doors, screens, and windows closed to keep pests out - Keep air curtains operational

Answer 36

Integrated Pest Management (IPM)

Question 37

Place thermometer in ____ of the unit

Answer 37

Warmest

Question 38

Place thermometer in ____ of the unit

Answer 38

Warmest

Question 39

Raw chicken, turkey, poultry, and stuffed foods must be stored at least how many inches above the floor?

Answer 39

6

Question 40

Ready-To-Eat (RTE) Food

Answer 40

Food that is edible without additional preparation or cooking

Question 41

TCS

Answer 41

Time and Temperature Control for Safety - Food that requires time and temp control for safety to limit pathogenic microorganism growth or toxin formation, such as meat , fish, eggs, and milk, and cut lettuce.

Question 42

Shellstock

Answer 42

Raw, in-shell molluscan shell stock such as clams, oysters, or mussels

Question 43

Least likely carrier of bacteria is…

Answer 43

Food that has been cooked or heated.

Question 44

You got Salmonella what do you do?

Answer 44

Report it to health officials any sickness from (Salmonella, Shigella, E. Coli, or Hepatitis A).

Question 45

Items washed in a three-department must be washed with…

Answer 45

(Detergent water, rinsed w/ clear water, and submerged in sanitizer water to be properly cleaned)

Question 46

Foods used for off-site service, such as catering, are at risk of time and temperature abuse during transport and should be clearly identified with…

Answer 46

- Specific reheating - Serving - Use by info to keep them safe - List of ingredients

Question 47

Properly stocked handwashing area should have:

Answer 47

- Soap - Single-use paper towels/hand dryer - Garbage Container - Sink should have hot/cold running water

Question 48

Cold food can be held w/o temperature for up to six hours if it was kept at 41 degrees F or below until the time it was removed from refrigeration. If the cold food exceeds 70 degrees F within 6 hours it must be discarded.

Question 49

Microwaved foods should be cooked to

Answer 49

165 degrees F to ensure they are properly cooked throughout and safe from pathogens.

Question 50

Biological Contaminants

Answer 50

Microscopic Contaminants (Bacteria, Viruses, Parasites, and fungi), known collectively as pathogens and cause most foodborne illnesses.