Food Handlers Review

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

• To remove visible dirt

• To eliminate harmful bacteria and viruses

• To make hands smell nice

• To keep hands dry

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

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

• 145°F

• 155°F

• 165°F

• 175°F

Which of the following is a common symptom of foodborne illness?

• Headache

• Nausea

• Rash

• Cough

What is the best way to thaw frozen food safely?

• On the kitchen counter

• In the refrigerator

• Under hot running water

• In the microwave on high power

Which of the following is NOT a common allergen that must be declared on food labels?

• Peanuts

• Shellfish

• Rice

• Soy

What is cross-contamination?

• Cooking food at too high a temperature

• Mixing raw and cooked foods

• Transferring bacteria from one surface to another

• Using too much seasoning

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

• 1 hour

• 2 hours

• 3 hours

• 4 hours

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

What is the purpose of using a food thermometer?

• To check the color of the food

• To measure the weight of the food

• To ensure food has reached a safe internal temperature

• To determine the cooking time