Food Handlers Test Study Guide Graded A+

Always keep Chemicals away from food. {Ans: When working with chemicals, the BEST practice to avoid Cross-Contamination is:}Same as any other food {Ans: Contaminated food often looks, tastes, smells, the same as ______________ .}Cold Foods {Ans: Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix _____________ with cooked foods.}Freshly washed hands {Ans: Which of these will NOT prevent barehand contact with ready-to-eat foods?}Sanitize {Ans: When cleaning and sanitizing dishware in a 3-compartment sink, you must first wash in the first compartment, then rinse in the middle, and then _________ in the third compartment.}What is the maximum temperature for holding cold, potentially hazardous food? {Ans: }Washing your hands dummy. {Ans: Good personal hygiene practices save lives! The MOST IMPORTANT hygiene practice is:}41 {Ans: Time and Temperature for Safety (TCS) foods should be kept cold during their journey to your establishment and arrive at or below ____°F.}Returned or thrown away {Ans: Packaged and canned foods that are opened, rusty, or severely damaged are not in good condition and must be_______________________.} {Ans: Which of the following is NOT in