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Food Handler’s Permit > Food Handler Card Questions > Flashcards

Food Handler Card Questions Flashcards

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1
Q

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

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

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

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

What are the 5 big Food-borne Illnesses?

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

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

A

24

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5
Q

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

A

45 degrees F

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6
Q

Shellfish tags must be kept on file for ____ days.

A

90

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7
Q

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

A

135 degrees F and above (no bacteria growth)

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8
Q

What is the “Danger Zone” ?

A

Between 41-135 degrees F

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9
Q

What is the “Cold Holding Zone” temperature?

A

41 degrees F or below (Slow bacteria growth)

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10
Q

Properly cooked roasts may be held at

A

130 degrees F or above.

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11
Q

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

A

41 degrees or below

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12
Q

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

A

41

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13
Q

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

A

41

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14
Q

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

A

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

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15
Q

What is the process to thaw in a microwave?

A

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

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16
Q

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

A
  • 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.
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17
Q

Cooking temperatures are held for how many seconds?

A

Minimum of 15 seconds

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18
Q

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

A

165 degrees F

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19
Q

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

A

False.

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20
Q

See some frozen chicken left out what should you do?

A

Tell the manager

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21
Q

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

A

155 degrees F

22
Q

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

A

145 degrees F

23
Q

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

A

135 degrees F

24
Q

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

A

Below 41 degrees F

25
Q

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

A

130 degrees F for 112 mins

26
Q

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

A

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

27
Q

What instrument do you use to check food temperatures?

A

Calibrated, sanitized stem thermometer

28
Q

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

A
  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.
29
Q

What are the two types of approved sanitizer?

A

Chlorine and Quaternary Ammonia (Quats)

30
Q

What every food label must include?

A
  • Name of the food
  • Expiration Date
31
Q

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
A

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

32
Q

Where can personal beverages be stored?

A

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

33
Q

Bones left in salmon filet is an example of what?

A

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

34
Q

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

A

160

35
Q
  • 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
A

What is the procedure for storing utensils?

36
Q
  • 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
A

Integrated Pest Management (IPM)

37
Q

Place thermometer in ____ of the unit

A

Warmest

38
Q

Place thermometer in ____ of the unit

A

Warmest

39
Q

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

A

6

40
Q

Ready-To-Eat (RTE) Food

A

Food that is edible without additional preparation or cooking

41
Q

TCS

A

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.
42
Q

Shellstock

A

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

43
Q

Least likely carrier of bacteria is…

A

Food that has been cooked or heated.

44
Q

You got Salmonella what do you do?

A

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

45
Q

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

A

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

46
Q

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…

A
  • Specific reheating
  • Serving
  • Use by info to keep them safe
  • List of ingredients
47
Q

Properly stocked handwashing area should have:

A
  • Soap
  • Single-use paper towels/hand dryer
  • Garbage Container
  • Sink should have hot/cold running water
48
Q

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.

A
49
Q

Microwaved foods should be cooked to

A

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

50
Q

Biological Contaminants

A

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

Food Handler’s Permit (1 decks)

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