Practice Food Handlers Card Test

11 September 2022
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30 test answers

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question
What must the stem of a thermometer approved for taking cooking temperatures be made of?
answer
metal
question
An approved food thermometer will have a numbered scale that reads from:
answer
0° to 220° F.
question
Which of the following is NOT essential to calibrate a dial thermometer?
answer
manufacturer's instructions
question
After placement in ice and water, or after adjustment, a thermometer should stabilize in about:
answer
30 seconds.
question
A food's appearance is a good indication that it has been cooked properly and is safe to eat.
answer
False
question
How can you check packaged food temperatures with your calibrated thermometer?
answer
All of the choices are correct. (You can check food temperatures by opening some food packages, or by placing the thermometer between two packages of food, or by folding food packages, such as plastic bags, around the thermometer.)
question
Where should the thermometer be placed in a Cornish game hen to tell if it is done?
answer
in the breast
question
What is the minimum internal cooking temperature and holding time for lobster?
answer
145° for 15 seconds
question
After cleaning, the thermometer should be placed:
answer
into a clean sleeve.
question
Ketchup stored in a tin can may lead to chemical contamination.
answer
True
question
You are inspecting some frozen food packages and discover that the package appears glazed and has large ice crystals. What should you do?
answer
Reject it. This is a sign the food has thawed and refrozen.
question
A small bag of flour after opening must be stored:
answer
in a closed container.
question
At what temperature must refrigerated potentially hazardous foods be received?
answer
41° F or lower
question
When is it ESSENTIAL to clean and sanitize a utensil?
answer
after contact with raw meat, fish, or eggs
question
Which of the following could lead to cross contamination?
answer
chicken blood on a cutting board where sandwiches are being prepared
question
What is used to test the concentration of chlorine sanitizer?
answer
a white test paper that turns purple for chlorine
question
Which one of the following could lead to contamination if served to more than one customer?
answer
open containers of pickles
question
After sanitizing a utensil, the utensil should be:
answer
air dried.
question
After ensuring the equipment is turned off and unplugged, what is the next step in cleaning large equipment by hand?
answer
scrape, sweep or wipe the item free of excessive food particles soil
question
The correct sequence of steps in the six-step sanitizing method are:
answer
turn off and unplug, pre-rinse, wash, rinse, sanitize, air dry
question
After disposing of waste in the dumpster the dumpster lid should be:
answer
closed until the next use.
question
Which of the following use of chemicals is correct?
answer
Concentrated degreaser is stored in a chemical storage cabinet.
question
To comply with employee health reporting requirements a worker must report which of the following symptoms?
answer
diarrhea and vomiting
question
To keep hair out of food a worker should use:
answer
a head covering.
question
What type of food properties do NOT allow harmful bacteria to multiply rapidly?
answer
high in acid
question
You are checking a buffet line at a catered event at 10:00 pm and find sliced roast beef and gravy placed there at 5:00 pm is 80° F. What should you do?
answer
You must discard it.
question
Which of the following are NOT considered "potentially hazardous" foods?
answer
flour
question
Your facility is in process of receiving some refrigerated foods. How can you verify that they are below the danger zone of 41°F?
answer
Check them with a calibrated thermometer.
question
Holding units for hot foods must maintain food at a temperature of at least:
answer
135° F
question
The safe cooling of foods requires that foods be cooled:
answer
from 135 F to 70° F in 2 hours, and from 70° F to 41° F (21°C to 5°C) in 4 hours.