Food Handler Review #3

Front

A server is not sure if a dish contains a food allergen. What should the server tell the customer?

Back

Hold on for a moment while I find out the dish's ingredients.

Front

What does sanitizing do?

Back

Reduces the number of pathogens on a food-contact surface to safe levels

Front

Food handlers must tell their managers when they have which symptom? headache, toothache, diarrhea, constipation

Back

diarrhea

Front

Before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds?

Back

165°F

Front

The three types of hazards that make food unsafe are

Back

chemical, physical, and biological

Front

Which is a common food allergen? Options: dark chocolate, brown rice, roasted peanuts, fresh strawberries

Back

roasted peanuts

Front

Which food was received in the temperature danger zone? Options: milk at 38°F, cottage cheese at 40°F, cut lettuce at 41°F, potato salad at 43°F

Back

potato salad at 43°F

Front

Which is the correct order of the steps for cleaning and sanitizing? Options: wash, sanitize, rinse, air-dry; wash, rinse, sanitize, air-dry; sanitize, rinse, wash, air-dry; sanitize, wash, rinse, air-dry

Back

wash, rinse, sanitize, air-dry

Front

A bar glass breaks when a food handler is using it to scoop ice. A piece of glass is later found in a customer's beverage. What type of contamination is this?

Back

physical

Front

Single-use gloves must be

Back

changed before beginning a different task