Food Handlers Review

Front

What is the primary reason for washing hands before handling food?

Back

To eliminate harmful bacteria and viruses

Front

Which of the following temperatures is considered the "danger zone" for food safety, where bacteria can rapidly grow? 0°F to 32°F, 32°F to 40°F, 40°F to 140°F, 140°F to 212°F

Back

40°F to 140°F

Front

What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?

Back

165°F

Front

Which of the following is a common symptom of foodborne illness? Headache, Nausea, Rash, Cough

Back

Nausea

Front

What is the best way to thaw frozen food safely?

Back

In the refrigerator

Front

Which of the following is NOT a common allergen that must be declared on food labels? Peanuts, Shellfish, Rice, Soy

Back

Rice

Front

What is cross-contamination?

Back

Transferring bacteria from one surface to another

Front

How long can perishable food be left out at room temperature before it becomes unsafe to eat?

Back

2 hours

Front

Which of the following practices helps prevent foodborne illness?
Tasting food to see if it is still good,
Washing fruits and vegetables under running water,
Storing raw meat above ready-to-eat foods,
Using the same cutting board for all foods

Back

Washing fruits and vegetables under running water

Front

What is the purpose of using a food thermometer?

Back

To ensure food has reached a safe internal temperature