Food Handlers License Test Latest Update Questions and Correct Answers
- methods for defrosting frozen foods - Correct Answer: refrigerate them, place under
cold water, or microwave oven
4 phases of bacteria growth - Correct Answer: Lag, Log, Stationary and Death
- factors that affect growth of bacteria - Correct Answer: Food, Acidity, Temperature
Danger Zone, Time, Oxygen, and Moisture (FATTOM)
50 PPM Chlorine based sanitizing solutions - Correct Answer: add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils
100 PPM Chlorine based sanitizing solutions - Correct Answer: add 1 ounce bleach and
- gallon of water and used for wiping, spraying or pouring
Air-breaks - Correct Answer: must be provided in all culinary and pot/dish washing sinks
All Food must be stored at least - Correct Answer: 6 inches off the floor
all gas-fired water heaters must be installed - Correct Answer: by a license plumber and must be monitored for back-drift
All hot foods stored in hot-holding unit must be held at - Correct Answer: 140 F
All Refrigerated Food except eggs/smoked fish Temperature - Correct Answer: 41 F or below
Anisaki Simplex - Correct Answer: food-borne parasite found in marine fish
Artificial trans fat - Correct Answer: increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods
Atmosphere Vacuum Breakers - Correct Answer: must be installed in any equipment
that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers
bathrooms for patrons - Correct Answer: must be provided if there are 20 seats or more in a dining area
Best method to eliminate flies and roaches - Correct Answer: proper cleaning and sanitizing
Biological Hazards - Correct Answer: bacteria, viruses, parasites and fungi
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