Food Handlers Card Review

Questions and Answers

Are you allowed to work in the kitchen if you have a contagious illness?

It depends on the type of contagious illness you have

Never (correct)

Only if no one can tell if you are sick

Yes

What are the steps for washing dishes by hand?

Pre-scrape the excess food, rinse with hot water, wash with soap and hot water, sanitize and air dry

Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, air dry, and sanitize

Pre-scrape the excess food, wash with soap and hot water, sanitize, and air dry

Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry (correct)

What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?

The concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip (correct)

You must use a capful of chlorine for every gallon of water

The concentration must be at 200 parts per million, which can be measured with a chlorine paper test strip

The concentration chlorine is not important

What is the difference between washing and sanitizing?

Washing removes contamination and sanitizing destroys microorganisms Signup and view all the answers

What is the proper minimum temperature for cooking seafood?

145° F Signup and view all the answers

What is the correct procedure for reheating food?

The food should be quickly reheated to a minimum temperature of 165° F before placing it in the steam table. Signup and view all the answers

Which of the following is a way to prevent cross-contamination?

Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator Signup and view all the answers

Which of the following must be cooked to a minimum of 165° F?

Poultry Signup and view all the answers

Bare hand contact is not allowed when handling:

Ready-to-eat foods Signup and view all the answers

Raw eggs for immediate service must be cooked to what temperature?

Greater than 145° F Signup and view all the answers

What order should you use to manually wash dishes?

Pre-scrape dishes, wash, rinse, sanitize and air dry Signup and view all the answers

If you see cockroaches in your food business, you should:

Tell your boss, so he can call a licensed pest control applicator Signup and view all the answers

The safest way to thaw (defrost) foods is:

In the refrigerator Signup and view all the answers

What are potentially hazardous foods?

Moist, protein-rich foods that support the rapid growth of bacteria Signup and view all the answers

Cold potentially hazardous foods must be held at a minimum of:

41° F Signup and view all the answers

If you are sick with fever and diarrhea, you should:

Stay home and advise your employer of your illness Signup and view all the answers

While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?

Remove the chemicals and tell your supervisor Signup and view all the answers

Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?

Go home or stay away from food and food-contact surfaces Signup and view all the answers

What is the best way to get rid of roaches?

Seal areas where the roaches can hide and keep the establishment clean Signup and view all the answers

Hamburgers must be cooked to what minimum temperature?

155º F Signup and view all the answers

Food must cool down from 130º F to 70º F within how many hours?

2 hours Signup and view all the answers

What is the correct procedure for thawing food?

Inside a refrigerator, in the microwave or under cold running water Signup and view all the answers

How should food be cooked in the microwave?

The food must be stirred at least once during cooking, and then left to stand covered for a minimum of 2 minutes. Check the food with a metal stem thermometer before you serve it to make sure it reached at least 165º F. Signup and view all the answers

Ready-to-eat foods should NOT be handled using:

Bare hands Signup and view all the answers

A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?

Put the hot beans in a shallow layer no more than four inches deep, and refrigerate without a cover Signup and view all the answers

Food must cool down from 70º F to 41º F within how many hours?

2 hours Signup and view all the answers

Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?

To keep bacteria from growing in the food Signup and view all the answers

When using disposable gloves, how often do you need to change your gloves and/or wash your hands?

You need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated Signup and view all the answers

What types of foods support rapid bacterial growth?

Moist/high protein Signup and view all the answers

Why must potentially hazardous foods be cooked to proper temperatures?

To kill the germs that might cause food-borne illness Signup and view all the answers

You should not go to work if you are sick with what symptoms?

All of the above Signup and view all the answers

Quick cooling of leftover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?

To keep bacteria from growing rapidly in the food Signup and view all the answers

Which of the following must be cooked to 165° F?

Poultry Signup and view all the answers

Ready-to-eat food is:

Food that will not be cooked or reheated before being served to the customer Signup and view all the answers

What is the minimum length of time that dishes and utensils need to be sanitized?

30 seconds Signup and view all the answers

Raw fish must be cooked to what minimum temperature?

145° F Signup and view all the answers

You are responsible for checking in an arriving food order. Part of the order was raw chicken, which did not come in refrigerated. What should you do?

Refuse the chicken and send it back Signup and view all the answers

Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?

All of the above are correct Signup and view all the answers

What are some of the food contact surfaces that must always be washed and sanitized?

Cutting boards, knives, utensils, and equipment Signup and view all the answers

What is the best way to control cockroaches, mice, flies and other pests?

Keep the business and garbage areas clean and eliminate hiding places and routes of entry Signup and view all the answers

Why is temperature control so important?

It is used to kill germs with heat during cooking and to stop their growth by keeping the food hot or cold Signup and view all the answers

Germs cannot grow or multiply rapidly at what temperatures?

Colder than 41º F and hotter than 130º F Signup and view all the answers

Raw chicken must be cooked to what minimum temperature?

165º F Signup and view all the answers

Which one of these foods must be cooked to at least 155°F?

Hamburger and sausage Signup and view all the answers

When using ice to keep foods cold, the food container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?

Use a thermometer to check the temperature of the food Signup and view all the answers

What is the proper way to cool food?

The food should be cooled in uncovered, shallow containers inside the refrigerator Signup and view all the answers

When cooling food, the temperature of the food must reach ___ within 2 hours and 41º F within 4 hours?

70º F Signup and view all the answers

Where must you wash your hands?

Only in an authorized and designated hand wash sink Signup and view all the answers

Which of the following statements is true? After touching raw ground beef, it is important to:

Wash your hands Signup and view all the answers

Cold potentially hazardous food must be maintained at what minimum temperature?

Below 41° F at all times Signup and view all the answers

How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?

For seven days if the food has been maintained below 41° F the entire time Signup and view all the answers

When must you double hand wash?

A and C Signup and view all the answers

What is the best way to get rid of roaches?

Seal areas where the roaches can hide and keep the establishment clean Signup and view all the answers

What is proper hand washing?

Using soap, running water and scrubbing 15-20 seconds Signup and view all the answers

It is okay to wear disposable gloves if:

You wash your hands first and discard gloves between activities Signup and view all the answers

When you have a sore throat or diarrhea, you should:

Call your boss and report that you are sick Signup and view all the answers

The best way to check the temperature of food is to:

Use a food thermometer Signup and view all the answers

Preparing food several hours in advance can make food unsafe because:

Bacteria can grow if the food temperatures are wrong Signup and view all the answers

Ice used to keep food cold on a salad bar or food display needs to be:

Level with the top of the food inside the pan or dish Signup and view all the answers

Which of the following statements is true:

A food-grade container may be used to store most types of foods Signup and view all the answers

Opened containers of sour cream, chives and butter:

Must be discarded after a customer has used it Signup and view all the answers

The most important reason to wash, rinse and sanitize cutting boards is to:

Prevent contamination from one food to another Signup and view all the answers

What is the coldest temperature that hot food must be kept at on the steam table to keep food safe?

Hot - 140F Signup and view all the answers

What is the warmest temperature that cold food must be kept at on the salad bar to keep food safe?

Cold - 41F Signup and view all the answers

What temperature must food reach when reheating food before placing on a steam table or buffet line?

Reheat - 165F Signup and view all the answers

What is the coldest temperature that ground beef must reach before it can be served?

Ground Beef - 155F Signup and view all the answers

What is the coldest temperature that chicken must reach before it can be served?

Chicken - 165F Signup and view all the answers

What is the coldest temperature that other meat and fish must reach before it can be served?

Other meats and fish - 145F Signup and view all the answers

What order should you use to wash dishes by hand?

Pre-scrape, wash, rinse, sanitize and air dry. Signup and view all the answers

Food prepared at home or in an unlicensed kitchen are:

Illegal. Signup and view all the answers

What is a substitute for proper hand washing?

None of the above. Signup and view all the answers

Which of the following are potentially hazardous foods?

Hamburger, cooked beans, cut melons. Signup and view all the answers

Where or when can you smoke and eat in the establishment?

You can never smoke or eat in the kitchen or in areas where food is prepared or stored. Signup and view all the answers

Cross-contamination is:

When germs spread from one place to another. Signup and view all the answers

Potentially hazardous foods are:

Moist, protein-rich foods that support the rapid growth of bacteria. Signup and view all the answers

Which of the following must be cooked to 145° F?

Non-ground meats and seafood. Signup and view all the answers

What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?

You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration. Signup and view all the answers

Which is the correct way to wash your hands?

Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. Signup and view all the answers

Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:

All of the above. Signup and view all the answers

Any ready-to-eat potentially hazardous food kept at 41° F after opening or preparation must be thrown away:

No more than seven days. Signup and view all the answers

If any chemical is transferred to a plastic spray bottle or a different container:

You must properly label the container or spray bottle with what it contains. Signup and view all the answers

Thermometers are required in kitchens to:

Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table. Signup and view all the answers

Potentially hazardous food that has been cooled needs to be reheated to what temperature?

Reheat quickly to 165° F or hotter. Signup and view all the answers

Which is the correct way to wash dishes, utensils and equipment?

Pre-scrape wash, rinse and sanitize; then air dry. Signup and view all the answers

A proper way to thaw frozen chicken is:

Place it in the refrigerator. Signup and view all the answers

Cooked rice was left in the Danger Zone overnight. What should you do with the rice?

Throw the rice away; it may not be safe to eat. Signup and view all the answers

The best way to control cockroaches, mice, flies and other pests is:

To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry. Signup and view all the answers

As you enter the kitchen to start your working day, what should you do before handling food?

Wash hands thoroughly with warm water and soap for at least 20 seconds. Signup and view all the answers

Why are all food service workers required to understand and apply food safety knowledge?

To prevent the spread of illnesses through food. Signup and view all the answers

What are the steps for proper hand washing?

Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands and dry your hands with a disposable paper towel. Signup and view all the answers

Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?

Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands. Signup and view all the answers

A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?

Hot and cold running water, soap, and single-use paper towels. Signup and view all the answers

When you wear gloves, you must:

Still wash your hands. Signup and view all the answers

Which of the following are ALL examples of ready-to-eat foods?

Sandwiches, cut watermelon, bread, cold salads and ice. Signup and view all the answers

If you have a runny nose and a sore throat, the best thing to do is:

Stay home as you may potentially get people sick. Signup and view all the answers

Where or when can you smoke and eat in the kitchen or service area?

You can never smoke or eat in the kitchen or in areas where food is prepared or stored. Signup and view all the answers

How should you wash dishes by hand?

Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry. Signup and view all the answers

Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?

The foods let bacteria grow when stored at unsafe temperatures. Signup and view all the answers

When must you wash your hands?

Each time your hands or gloves become contaminated. Signup and view all the answers

What should you do if the gloves you are using to handle food become contaminated?

Remove the gloves, throw the gloves away, wash your hands, and put on new gloves. Signup and view all the answers

Study Notes

Food Handling and Safety

Proper handwashing requires soap, warm water, and scrubbing for at least 20 seconds to effectively eliminate germs.
Hands must be washed after using the restroom, eating, smoking, handling raw meat, or touching one's body, to prevent cross-contamination.
Disposable gloves should be used properly—wash hands first and discard gloves between different tasks to maintain hygiene.

Food Temperature Safety

Foods must be kept at specific temperatures to prevent bacterial growth: Hot food should be held at or above 140°F; cold food must be kept below 41°F.
Ground beef must reach a minimum internal temperature of 155°F, whereas chicken must reach 165°F before safe serving.
Reheating leftover foods should occur at a minimum temperature of 165°F to ensure safety.

Ready-to-Eat Foods and Safety Practices

Foods like sandwiches, cut fruit, and salads are classified as ready-to-eat and should not come into contact with raw foods to avoid cross-contamination.
Once opened, potentially hazardous ready-to-eat foods must be consumed or discarded within seven days to minimize health risks.

Equipment Sanitization and Cleaning Protocols

Equipment and surfaces that contact food must be sanitized using a chlorine solution with a concentration of 50 to 100 parts per million.
Dishes must be washed in the following order: pre-scrape, wash with soap, rinse, sanitize, and then air dry.

Cross-Contamination and Hazardous Foods

Cross-contamination occurs when germs spread from one food or surface to another; proper handling and cleaning practices can help prevent this.
Potentially hazardous foods are typically moist and protein-rich, allowing bacteria to thrive; examples include raw meats and cut melons.

Employee Health and Responsibilities

Employees with contagious illnesses should not work to prevent the spread of germs; reporting illness to supervisors is essential for food safety.
If a food service worker feels unwell, especially with symptoms like sore throat or diarrhea, staying home is the best practice.

Thawing and Cooking Practices

Frozen foods must be thawed safely in the refrigerator, never at room temperature, to reduce bacterial risk during the thawing process.
The cooking temperature for seafood must reach at least 145°F for safe consumption.

Pest Control and Kitchen Hygiene

Effective pest control involves maintaining cleanliness in the kitchen and food storage areas, and removing potential nesting sites and entry points for pests.

Miscellaneous Safety Points

Handwashing sinks must always be stocked with hot and cold running water, soap, and single-use paper towels.
There is no substitute for proper handwashing—it is crucial for safe food handling.### Reheating and Cooling Procedures
Food must be brought to room temperature before reheating to 165°F within 2 hours.
For steam table storage, food can be reheated to any temperature safely.
Proper food handling before reheating is crucial for safety.

Preventing Cross-Contamination

Change gloves every hour to prevent contamination.
Store raw meat, fish, poultry, and eggs on the lowest refrigerator shelves to avoid cross-contact.
Sanitize utensils and equipment regularly.

Cooking Temperatures

Poultry and raw eggs for immediate service must be cooked to a minimum of 165°F.
Hamburgers should be cooked to at least 155°F.
Cold potentially hazardous food must remain below 41°F.

Handling Ready-to-Eat Foods

Bare hand contact with ready-to-eat foods is prohibited to prevent contamination.

Thawing Guidelines

The safest method to thaw foods is in the refrigerator.
Quick thawing at room temperature or under hot water is unsafe.

Dishwashing Techniques

The proper order for washing dishes is: pre-scrape, wash, rinse, sanitize, and air dry.

Pest Control Measures

Report cockroach sightings for professional pest control assistance.
Maintain cleanliness in garbage areas to deter pests.
Seal hiding spots and eliminate food debris to control pests.

Signs of Illness

Food workers with fever, diarrhea, or vomiting symptoms should stay home and inform their employer.

Cooling Food Properly

Food must cool from 130°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.
Use shallow containers and leave food uncovered in the refrigerator for effective cooling.

Temperature Monitoring

Ensure that cold foods are kept at or below 41°F at all times to inhibit bacterial growth.
Monitor the temperature of foods and ice when using ice for chilling.

Safe Food Handling Practices

Hygiene practices include washing hands in designated sinks, especially after handling raw foods.
Ready-to-eat, potentially hazardous foods can be stored for up to 7 days at or below 41°F after opening.

Importance of Temperature Control

Proper cooking temperatures kill germs and prevent foodborne illness.
Foods must be kept hot to deter bacterial growth.

General Safety Protocols

Use only the right mix of sanitizer and water to ensure efficacy.
Use thermometers to check food temperatures, especially in microwave cooking.

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Description

Test your knowledge with these flashcards designed for obtaining a Food Handlers Card. Each card presents essential questions that emphasize proper food safety practices to ensure hygiene in food handling. Check your understanding of critical points, including handwashing and cross-contamination.