Food Handler's Permit Exam Questions And Answers

cooking properly eggs {Ans: 145 F and 155 F for hot holding}common sanitizers {Ans: Iodine chlorine quaternary ammonium}How to cool food {Ans: stage 1: 135 F to 70 F for two hours or less stage 2: 70 F to 41 F or lower, 4 hours or less}what is the temperature danger zone {Ans: 41-135 degrees F, or 5-57 C Note: most bacteria that cause food-borne illness grow best at 98 F (or between 80-120 F)}how should you dry sanitized items {Ans: air dry or dishwasher with final rinse at 180 F for final rinse or 160 F for entire cycle}reheating food {Ans: heat internal temp to 165 F or 74 C within two hours or less}