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7 SNHD Food Handler Card Test Questions and Answers (Verified Answers) 1.Which of the following best indicates the presence of mice ANS Gnaw marks on food containers 2.Which step in food preparation reduces the number of germs in food to a safe level ANS Cooking food to the proper temperature 3.Food held at cold temperatures must be kept at this temperature or below.-
ANS 41 °F
4.Which disease is transmitted by food 1 / 2
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7 ANS Hepatitis A 5.Customer's can order rare steak if ANS There is a consumer advisory notice on the menu 6.Foods held at hot temperatures must be kept at this temperature or higher .-
ANS 135 °F
7.Germs that cause foodborne illness are most easily spread by ANS Unwashed hands
- You reheat food in
ANS 165°F
9.You cook poultry (chicken, duck, turkey) in
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