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Safe staff Food Handler Certificate
Program Actual Exam Questions | Correct
Answers |100% Verified 2025 Version
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe - ✔✔True A leading cause of foodborne illness is unsafe food handling by food service workers - ✔✔True Big 8 Allergens - ✔✔Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts Florida Law requires food safety training for food service workers - ✔✔True TCS must not remain in the Temperature Danger Zone for more than... - ✔✔ 4 Hours TCS food the has been in the Temperature Danger Zone for longer than the Llowed time must be... - ✔✔Thrown out The three types of hazards which can cause contamination of food are... - ✔✔Biological, Chemical, and Physical. Scientific research has proven that poor personal is a leading cause in the spread of foodborne illness. - ✔✔Hygiene The TDZ between 41 °F to 135 °F is the Temperature range in which harmful grow most rapidly. - ✔✔Microorganisms Occurs when there is a transfer of microorganisms from one surface to another. - ✔✔Cross-Contamination
when preparing food, work in batches to the time food spends in the TDZ. - ✔✔Small, Minimize is an extremely important factor in preventing contamination when preparing and serving food. - ✔✔Proper Handwashing A foodborne illness is a disease caused when people eat contaminated food - ✔✔True "Excluded" employees may return to work as soon as they feel better. - ✔✔False Employees have a legal responsibility to notify their supervisor when ill. - ✔✔True A potentially Hazardous or food is capable of supporting the rapid growth of harmful microorganisms. - ✔✔TCS illnesses are commonly cause by poor personal hygiene behaviors. - ✔✔Foodborne Employees must report certain diagnosed illnesses and certain symptoms of illness to their - ✔✔Manager Microorganisms capable of causing foodborne illness include: Virus, Fungi, Parasites, and - ✔✔Bacteria Which of the following is not a type of Microorganism? - ✔✔Acidity Which of the following is the acronym used to remember the conditions in which microorganisms grow best? - ✔✔FAT TOM Which of the following illnesses result in a food employee being "excluded" from work? - ✔✔Salmonellosis, E. coli, Hepatitis A, all of the above
The proper Temperature for meat delivery is... - ✔✔ 41 °F or lower After taking out the garbage Sick employees should: - ✔✔Immediately tell a manager or supervisor they are ill. To reduce foodborne illness employees should: - ✔✔Change gloves as needed Report illness to managers Wash hands frequently it is not necessary to label stores food with a date - ✔✔False FIFO is a foodborne illness. - ✔✔False Lunch Rush is a good time for deliveries because lots of employees are on duty - ✔✔False if food is unsafe when received; it can be made safe later. - ✔✔False Reject food when containers are , ice Crystal's are in packaging or on food, signs of pests are present, use-by / expiration dates have passed and when dry goods are damp or wet. - ✔✔Damaged FIFO stands for - ✔✔first in first out When food is stored properly, ready to eat foods must be stored or away from raw foods. - ✔✔above Frozen food should be delivered solid. - ✔✔Frozen
The temperature danger zone is between: - ✔✔ 41 ºF to 135 ºF when expecting a produce delivery, which of the following is acceptable: - ✔✔whole produce in good condition at room temperature A food thermometer is required for each of the following except: - ✔✔when making a trash run. The receiving area should be well-lighted, secure and... - ✔✔Clean when cooling for storage, hot food must measure 70 °F or lower within the first two hours - ✔✔True Food on menus for children must be cooked well-done. - ✔✔True All microwave foods must be cooked to 165 °F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout. - ✔✔True To ensure accurate Temperature measurements, thermometers must be regularly calibrated. - ✔✔True To measure the Temperature of a food, completely insert the stem of the into the center of the thickest part of the food item. - ✔✔Thermometer Four safe methods of cooling foods are ice bath, small batch cooling, chili sticks or paddles and a chiller. - ✔✔Blast that food at room Temperature - ✔✔Never Cooking food to its recommended internal will destroy most harmful microorganisms. - ✔✔Temperature
Which of the following are approved for sanitizing food contact surfaces and equipment? - ✔✔Chlorine Sanitizing is dont to reduce what? - ✔✔Microorganisms Proper three compartment sink cleaning procedures are: - ✔✔Pre-wash Wash rinse sanitize Air-dry pests carry microorganisms that can contaminate food and food contact surfaces. - ✔✔True pest control is only the managers responsibility - ✔✔False pest control includes tight sealing, and self closing exterior doors. - ✔✔True Rodents, insects and birds are considered pests... - ✔✔True Regular self of the establishment are necessary to look for signs of pests. - ✔✔Inspections Carefully inspect all food deliveries for of pests. - ✔✔Signs If you see damage to food packaging, gnaw marks and rodent or insect droppings, your establishment may have a infestation. - ✔✔Pest It is very important to remove from the establishment so as not to feed pests. - ✔✔Garbage
When self-insecing for pests, a sign that pests are present is... - ✔✔Black, greasy-looking marks on walls, pipes, or counters. Pests can contaminate food and food surfaces by spreading... - ✔✔Microorganisms If an employee observes signs of pests, he or she should... - ✔✔Tell a manager Pests can be easily controlled with careful and consistant attention to and maintenance. - ✔✔Sanitation
