FOOD HANDLERS LICENSE TEST 2024 WITH 1OO% ACCURATE ANSWERS, Study notes of Nutrition

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FOOD HANDLERS LICENSE TEST 2024

WITH 1OO% ACCURATE ANSWERS

FOOD HANDLERS LICENSE TEST 2024

WITH 1OO% ACCURATE ANSWERS

100 PPM Chlorine based sanitizing solutions - correct answersadd 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring Wiping cloths - correct answersmust be stored with solution strength of 50 PPM Rat droppings - correct answersare a critical violation Best method to eliminate flies and roaches - correct answersproper cleaning and sanitizing HACCP and 7 methods of this - correct answersHazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping Potentially Hazardous foods - correct answersany food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - correct answersBi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - correct answers45 F Smoked Fish Temperature - correct answers38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature - correct answers41 F or below Reasons Canned Products Must be Rejected - correct answersdents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable

Viruses - correct answerscannot reproduce in food, rather they use food to get inside the body Hepatitis A and norovirus - correct answers2 viruses that typically contaminate our food supply through fecal contaminated waters or food Trichinella Spiralis - correct answersfood-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes Anisaki Simplex - correct answersfood-borne parasite found in marine fish Salmonella Enteritidis - correct answersassociated with raw poultry and raw shell eggs How to avoid Clostridium Perfringes - correct answersrapid cooling, rapid heating, and avoid preparing foods Staphylococcal - correct answersfood intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food. How to avoid E-Coli - correct answerscook hamburgers and ground meats at 158F Clostridium Botulinum - correct answerscaused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment Ciguatera Intoxication - correct answersoccurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish Scombroid Poisoning - correct answersoccurs from eating certain fish with high levels of histamines due to time and temperature abuse 3 methods for defrosting frozen foods - correct answersrefrigerate them, place under cold water, or microwave oven

Poultry, stuffed meat and stuffing Temperature - correct answers165 F Eggs, Fish, Shellfish, Lamb, and other meats Temperature - correct answers140 F All hot foods stored in hot-holding unit must be held at - correct answers140 F How to rapid cool foods - correct answersimmersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces Hot foods placed in refrigerator - correct answersmust be covered only if they completely cooled at a temp of 41 F or below Previously cooked and refrigerated foods must be served - correct answersby rapid reheating of 165 F in a stove or oven Air-breaks - correct answersmust be provided in all culinary and pot/dish washing sinks Atmosphere Vacuum Breakers - correct answersmust be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers Cross connection can be prevented - correct answersby installing hose-bib vacuum breaks all gas-fired water heaters must be installed - correct answersby a license plumber and must be monitored for back-drift Proper manual dish cleaning - correct answerswash, rinse, sanitize and air dry Hot water sanitizing - correct answerscan be done by immersing utensils in water with a temp of 170F for at least 30 seconds