Food Handlers License Test With Complete Solution

Food Handlers License Test With Complete SolutionPotentially Hazardous foods - any food that supports the rapid growth of microorganismsThree thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital)Raw Shell Eggs Temperature - 45 FSmoked Fish Temperature - 38 F or below because of the bacteria Clostridium botulinumAll Refrigerated Food except eggs/smoked fish Temperature - 41 F or belowReasons Canned Products Must be Rejected - dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptableVacuum Packaging of any food product in retail food establishment is - Prohibited by law unless special authorization is obtained through the Department of HealthFIFO - First In First Out- used to implement date productsAll Food must be stored at least - 6 inches off the floorTo Prevent Cross Contamination - raw food must be placed under cooked foodFood for storage must be covered and stored in - Vermin-proof containersThe Three Main Food Hazards - physical, chemical, biologicalPhysical Hazards - glass fragments, metal etc.Chemical Hazards - pesticide, cleaning agents, prescription medicineBiological Hazards - bacteria, viruses, parasites and fungiPathogenic bacteria - no change in appearance, taste or smell4 phases of bacteria growth - Lag, Log, Stationary and Deaththe most