PDF Download FREE AND STUDY GAMES ABOUT MP3音声抽出 (320kbps) - TikPulse Media Directory

TikTok動画 PDF Download FREE AND STUDY GAMES ABOUT FOOD SERVICE WORKER のMP3音声を320kbps高音質で無料抽出・保存できます。

PDF Download FREE AND STUDY GAMES ABOUT FOOD SERVICE WORKER EXAM QUESTIONS Actual Qs and Ans Expert-Verified Explanation This Exam contains: -Guarantee passing score -103 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: Where must you wash your hands? Answer: Only in an authorized and designated hand wash sink Question 2: Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer? Answer: Test strips, mix the right amount and change often.Question 3: When you wear gloves, you must: Answer: Still wash your hands.Question 4: While working in the kitchen, you notice a spray bottle of glass cleaner and degreaser on a shelf above the food prep table. What should you do? Answer: Remove the chemicals and tell your supervisor. Question 5: Why must potentially hazardous foods be cooked in proper temperatures? Answer: To kill germs that might cause food-borne illness.Question 6: What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with foods? Answer: You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.Question 7: If any chemical is transferred to a plastic spray bottle or a different container: Answer: You must properly label the container or spray bottle with what it contains.Question 8: The best way to control cockroaches, mice, flies and other pests is: Answer: To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.Question 9: Hot, cooked potentially hazardous food must be maintained above what temperature? Answer: Above 135 at all times Question 10: Read to eat foods should NOT be handled using: Answer: bare hands Question 11: What should you, as a food service worker, do if a person has an allergic reaction in your food establishment? Answer: Tell your manager and call 911 Question 12: What should you do if the gloves you are using to handle food become contaminated? Answer: Remove gloves, throw them away, wash your hands and put on new gloves. Question 13: When cooling food, the temperature of the food must reach ___ within two hours and 41 within fours hours? Answer: 70 Question 14: Raw fish must be cooked to what minimum temperature? Answer: 145 degrees Question 15: What is the minimum temperature to reheat food? Answer: 165 Question 16: What are some of the food contacts surfaces that must always be washed and sanitized? Answer: Cutting boards, knives, utensils, and equipment. Question 17: Where must you store chemicals such as cleaners or sanitizers? Answer: Away from any food or clean equipment and utensiles Question 18: You can prevent food-borne illness by: Answer: Washing your hands, using gloves and keeping foods at the right temperature. Question 19: How should you wash dishes by hand? Answer: Pre scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry. Question 20: Who is responsible for making sure food is safe and wholesome? Answer: Everyone Question 21: Which of the following is a way to prevent cross contamination? Answer: Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator. Question 22: Which is the correct way to wash your hands? Answer: Scrub hands for 10-15 seconds wish soap and warm water, rinse for 5-10 seconds for a total of 20 seconds, and dry with a papDescription @@er towel. Question 23: Which of the following is NOT a major food allergen? Answer: Strawberries Question 24: A food worker needs to cool a pan of refried beans using the shallow pan method.What should the food worker do? https://www.learnexams.com/study-content/free-and-study-games-about-food-service-worker-49490

If download does not start automatically, right click button above and select "Save Link As..."

📖 Read Full Media Editorial Breakdown & Creator Review
Explore Creator Insights & Detailed Media Analysis for PDF Download FREE AND STUDY GAMES ABOUT FOOD SERVICE WORKER EXAM QUESTIONS Actual Qs and Ans Expert-Verified Explanation This Exam contains: -Guarantee passing score -103 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: Where must you wash your hands? Answer: Only in an authorized and designated hand wash sink Question 2: Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer? Answer: Test strips, mix the right amount and change often.Question 3: When you wear gloves, you must: Answer: Still wash your hands.Question 4: While working in the kitchen, you notice a spray bottle of glass cleaner and degreaser on a shelf above the food prep table. What should you do? Answer: Remove the chemicals and tell your supervisor. Question 5: Why must potentially hazardous foods be cooked in proper temperatures? Answer: To kill germs that might cause food-borne illness.Question 6: What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with foods? Answer: You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.Question 7: If any chemical is transferred to a plastic spray bottle or a different container: Answer: You must properly label the container or spray bottle with what it contains.Question 8: The best way to control cockroaches, mice, flies and other pests is: Answer: To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.Question 9: Hot, cooked potentially hazardous food must be maintained above what temperature? Answer: Above 135 at all times Question 10: Read to eat foods should NOT be handled using: Answer: bare hands Question 11: What should you, as a food service worker, do if a person has an allergic reaction in your food establishment? Answer: Tell your manager and call 911 Question 12: What should you do if the gloves you are using to handle food become contaminated? Answer: Remove gloves, throw them away, wash your hands and put on new gloves. Question 13: When cooling food, the temperature of the food must reach ___ within two hours and 41 within fours hours? Answer: 70 Question 14: Raw fish must be cooked to what minimum temperature? Answer: 145 degrees Question 15: What is the minimum temperature to reheat food? Answer: 165 Question 16: What are some of the food contacts surfaces that must always be washed and sanitized? Answer: Cutting boards, knives, utensils, and equipment. Question 17: Where must you store chemicals such as cleaners or sanitizers? Answer: Away from any food or clean equipment and utensiles Question 18: You can prevent food-borne illness by: Answer: Washing your hands, using gloves and keeping foods at the right temperature. Question 19: How should you wash dishes by hand? Answer: Pre scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry. Question 20: Who is responsible for making sure food is safe and wholesome? Answer: Everyone Question 21: Which of the following is a way to prevent cross contamination? Answer: Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator. Question 22: Which is the correct way to wash your hands? Answer: Scrub hands for 10-15 seconds wish soap and warm water, rinse for 5-10 seconds for a total of 20 seconds, and dry with a papDescription @@er towel. Question 23: Which of the following is NOT a major food allergen? Answer: Strawberries Question 24: A food worker needs to cool a pan of refried beans using the shallow pan method.What should the food worker do? https://www.learnexams.com/study-content/free-and-study-games-about-food-service-worker-49490 →