
CA Foodhandler Flashcard--Chapters 4&5
Flashcard
•
Specialty
•
9th - 12th Grade
•
Practice Problem
•
Hard
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17 questions
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1.
FLASHCARD QUESTION
Front
How should sanitizer chemicals be used?
Back
According to the sanitizer label instructions
2.
FLASHCARD QUESTION
Front
Which is not a proper dishwashing step: Scrape food off the plates before loading them onto the rack, Make sure plates and flatware are standing up in the racks, not laid flat., Don't touch dishes with a bare hand., Dry dishes with a clean towel.
Back
Dry dishes with a clean towel.
3.
FLASHCARD QUESTION
Front
How should food be stored to avoid Cross Contamination?
Back
Raw meats and eggs must be stored under ready to eat foods.
4.
FLASHCARD QUESTION
Front
What should you find on the bottom rack of a refrigeration unit? Options: Salads, Cooked vegetables, Raw Meats, Frozen vegetables
Back
Raw Meats
5.
FLASHCARD QUESTION
Front
What should you never do after using a cutting board to slice raw meats?
Back
Use the same cutting board to prepare ready-to-eat (RTE) foods.
6.
FLASHCARD QUESTION
Front
What is the major difference between cleaning and sanitizing?
Back
Cleaning uses soap while sanitizing uses chemicals or heat.
7.
FLASHCARD QUESTION
Front
What describes the proper order of steps? Options: Sanitize, wash, and rinse., Wash, rinse, and sanitize., Rinse, wash, and sanitize., Wash, sanitize, and rinse.
Back
Wash, rinse, and sanitize.
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