Question 1

When may a plain band ring be worn when preparing food?

Accepted Answer

if gloves are worn over the ring

Question 2

which of these methods is NOT safe for cooling food?

Accepted Answer

place food in a shallow pan on the counter at room temperature

Question 3

which of these is NOT considered a Potentially Hazardous Food?

Accepted Answer

Packaged foods(e.g. muffins, cookies, or candies)

Question 4

a highly susceptible population is

Accepted Answer

people who are more likely to become sick from foodborne illness

Question 5

What are the two methods to properly sanitize dirty dishes?

Accepted Answer

apply hot water or chemicals

Question 6

cooked food that is being held for later service must be held at a temperature of?

Accepted Answer

135 or above

Question 7

When previously cooked, refrigerated food is being reheated for serving, what temperature must be reached to insure safety?

Accepted Answer

165 or hotter

Question 8

hand sanitizer can be used instead of washing hands

Accepted Answer

hand sanitizer is never a substitute for hand washing

Question 9

which of the following must be cooked to 145?

Accepted Answer

beef roasts and seafood

Question 10

which of these describes the proper hand washing technique? when first applying soap and scrubbing you must?

Accepted Answer

scrub the backs of your hands, between your fingers, and your forearms

Question 11

potentially hazardous foods on their way for delivery to your establishment must be kept at what minimum temperature?

Accepted Answer

41 degress

Question 12

pests in a food establishment can cause food borne illness because

Accepted Answer

pests can spread germs and contaminate food

Question 13

which of these methods is NOT safe for thawing food

Accepted Answer

warm the food and hold at 135

Question 14

the best way to destroy harmful germs that may be present in meat is to

Accepted Answer

always cook meat to its minimum internal temperature

Food Handlers

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