Food Handlers Permit Test Questions And Verified Answers Transferring of pathogens from one surface to another CORRECT ANSWERS What is Cross Contamination?By cleaning and sanitizing CORRECT ANSWERS How can you prevent Cross Contamination?Biological, Chemical, and Physical CORRECT ANSWERS What are the three types of hazards that make food unsafe?Leaving food out too long in the danger zone CORRECT ANSWERS What is Time- Temperature abuse?Touching hair/face, handling raw food, equipment, using restroom CORRECT ANSWERS What are four situations where food handlers should wash their hands?A plain band ring CORRECT ANSWERS What is the only jewelry food handlers can wear while working?Water and sanitizer CORRECT ANSWERS When using a three compartment sink to wash dishes, what is the third compartment be filled with?Diarrhea, vomiting, jaundice and a sore throat with a fever. CORRECT ANSWERS List four illness symptoms a sick employee must report to the manager/teacher.Human mucous from sneezing and coughing CORRECT ANSWERS Where does Staphylococcus come from?Raw poultry and eggs CORRECT ANSWERS Where does Salmonella come from?Ground beef CORRECT ANSWERS Where does E. Coli come from?Improperly canned foods/Bulging Cans CORRECT ANSWERS Where does Botulism come from?41 - 135 degrees Fahrenheit CORRECT ANSWERS What is the temperature Danger Zone?155 degrees CORRECT ANSWERS What temperature should ground meats reach?
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