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california food handlers card test answers

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to... What is the best way to prevent a foodborne illness caused by seafood toxins? What are some ways to keep chemicals from contaminating food? What precaution must you take with the beverage container so you can drink from it while working in the kitchen? Food handlers who have had jaundice for less than seven days must be excluded from the operation. 1) Wiping or touching the nose. True. Gloves should be changed before beginning a different task. Gravity. Human elements, building interior, building exterior. Which of the following are potentially hazardous foods? What are the potential costs associated with foodborne illness outbreaks? They must have a written release from a medical practioner and approval from the regulatory authority before returning to work. How many people annually die from food borne illness? STUDY. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair. What is the proper procedure for handling employee wounds on hands or arms? Delivery peopleand service contractors are possible food defense risks. Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria. What are some basic work-attire requirements for employees? 4 hours. When you are sick, wear gloves to make sure you do not contaminate the food. Adults are more likely than pre-school age children to become ill from contaminated food. If a food handler wears disposable gloves, then: Hands still need to be washed before putting on new gloves. To prevent food allergens from being transferred to food, ... What three points should a food defense program focus on to prevent possible threats to food? How long can foods safely remain in the Danger Zone during preparation? Cooking tomato sauce in a copper pot can cause which foodborne illness? True or False. 1) Use single use gloves, never washed or reused. Which disease is most commonly spread from undercooked or raw eggs? Which is the correct way to reheat potentially hazardous food? Which practice can reduce Salmonella spp. 1) Following hygienic hand practices. Where should you store raw fish in a refrigerator? 6) Assign specific equipment for preparing food for customers with allergens. Protective covering used to cover a properly bandaged cut or wound on the finger. 6) Reporting illnesses. These duties include: Storing food in a manner that prevents contamination. When washing dishes in a three-compartment sink, what should the first compartment contain? Match. Please list the components of a good personal hygiene program. False. When ice is used to keep foods cold, the food container must be in ice up to the level to the food. There are 40 questions on the real ServSafe food handler assessment and also on this practice test. California eFoodHandlers Test Answers Flashcards | Quizlet A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours two (2) A handwashing sink can be used for food preparation as long as the sink is cleaned after each use. What procedures must foodhandlers follow when using gloves? Write. Cover the wound with a bandage and glove or a finger cot. Form that some bacteria can take to protect themselves when nutrients are not available. Illness caused when toxic metals are leached from utensils or equipment containing them. PLAY. What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food? Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene. Gloves must never be used in place of handwashing. True or False. single celled, living microorganisms that can spoil food and cause illness. Where must you store chemicals such as cleaners and sanitizers? Biological, Chemical and Physical Hazards. Cook and hold coorectly. in poultry to safe levels? Or maybe you need to get your Food Handlers Card and are nervous about the test you have to take? What are some basic work-attire requirements for employees? 2) Follow mfgr directions when using chemicals. What is the major difference between cleaning and sanitizing? To prevent chemical contamination, chemicals should be stored ______ from food and utensils. How can an outbreak of Norovirus be prevented? Food handlers who have had jaundice for less than seven days must be excluded from the operation. What are some ways to prevent toxic-metal poisoning? Stir occasionally then refrigerate. Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. We’ve created a free food handlers practice quiz that will help you gauge if you’re a food safety guru or if you still need to brush up on a few topics before you can pass the food handlers test. What are the symptoms that require a food worker to remain home from work? Pre-scrape, wash, rinse, and sanitize, then airdry. Wounds on hands should be covered with a clean bandage and a glove or finger cot. Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it's safe to serve. Food workers need to understand that food makes people sick, will often... Food temperatures in hot holding units must be kept at ___ or hotter: Wash it with soapy water, rinse, and sanitize.

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