Food Handlers Exam Review Answers

Milk and milk products must be {Ans: pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days.}To prepare a 50 PPM chlorine based sanitizing solution, {Ans: add 1/2 ounce of bleach to 1 gallon of water.}The most rapid growth of bacteria takes place in the {Ans: log phase.}Whenever making cold salads such as tuna, {Ans: it is recommended that ingredients are pre-chilled.}The most common injuries among restaurant workers in a work place are: {Ans: slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.}Never store foods {Ans: under waste water lines.}