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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

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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 →