Food Handlers Final Quiz

Food Handlers final quiz if a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard mold on cheddar cheese what is the proper holding temperature of hot foods 135 or above Why are elderly people at a higher risk for foodborne illness? they have weakened immune systems how often should your bi-metallic thermometer be calibrated once a day or at the beginning of any shift or if dropped wheezing and hives are symptoms of food allergies which of the folliwing must be cleaned, rinsed and sanitized cutting boards foodhandlers must wash their hands before serving food a food handler sees rodent droppings in the storage area. whens should he tell the manager immediately bruh, thats nasty when washing hands, how long should food handlers scrub their hands and arms 10-15 seconds how should the temp of a tri-tip steak be taken when cooked put thermometer in the thiccest part what is used to test the concentration of sanitizing solution test kit which piece of jewelery is a food handlers allowed to wear plain metal band hepatitis a is a contagious.. virus where is the correct place to keep a towel used for cleaning spills when not in use in the container of sanitizing solution a food handler notices the cooler temperature is at 48 degrees they should tell manager immediately what is the minimum internal cooking temperature of seafood 145 degrees or higher a food handler who spends an entire shift making turkey sandwiches should change gloves every 4 hours a food handler must inform their manager if they have which of the following sore throat and fever cold TCS foods should be stored at what internal temperature 41 degrees or lower to properly cool a pot of chili, a food handler must put the pot in an ice water bath which item is stored correctly in the cooler sliced pineapple stored above raw steaks which is the definition of sanitizing reducing pathogens on a surface to a safe level leftover tortilla chicken soup to be put in hot holding must be reheated to 165 for 15 seconds what is the second step in cleaning and sanitizing stationary equipment washing which one of the following should be reported to your manager sanitizer concentration is too strong to properly thaw food a food handler must place food in a cooler the third sink in a three compartment sink is for sanitizing when do you need to clean and sanitize your workspace after forming hamburgers and before slicing tomatos what is the proper cooking temperatures for hamburger patties 155 for 15 seconds when should thermometers be sanitized after measuring the temperatures of roast beef when a food handler stays home when they are sick, they are practicing good food safety practices if a food contact surface is in constant use, it should be cleaned and sanitized at least every 4 hours What is cross contamination? The transfer of pathogens from one surface or food to another 1/2 when should a food handler wash their hands before putting on single use gloves which pathogen is not one of the big 6 listeria which of the following is not a pathogen pesticides when tasting food that is to be sold or served, a food handler may not use a utensil more than once which of the following is a common allergen peanuts 2/2