California food handler actual exam with complete solutions

California food handler actual exam with complete solutions

what are the best devices for taking internal temperature of foods? - digital
thermocouples or probe thermometer
never rely on what device to determine the status/temperature of food? -
surface probes or air temperature thermometer, bi-metallic stem thermometer
(non digital)
bi metallic stem thermometer (non-digital) are not recommended as they
require? - regular calibration throughout the day
bacteria has what 3 important phases of growth - 1. lag phase, 2. log phase, 3.
death phase
lag phase - the time it takes for bacteria begin to replicate
log phase - the replication and growth of bacteria (logarithmic growth)
death phase - reduction in population numbers due to limited or declining
resources
the 4 hour rule is when? - the bacteria can't be allowed to enter the lag phase and
as such food should not be considered safe if we can't determine its disposition
within a 4 hour time frame
what phase makes bacteria that was associated with foodborne illness have been
shown within 4 hours in length? - lag phase
what is the most important thing to do that people can prevent foodborne illness?
- washing their hands
what is the leading cause of foodborne illness? - improperly cooked food and
temperature abused food
always store ready to eat foods (RTE) away or above from? - raw food
shell eggs are what type of food? - raw food
what are the four steps to clean and sanitizing? - 1.wash, 2. rinse, 3. sanitize, 4.
dry
when handling RTE, you use? - utensils or gloves to handle RTE
7 things that hands must be always washed? - 1. before work, 2. returning from
outside, 3. before handling RTE, 4. before donning glove/after every glove
changed, 5. after restroom/break/eating/etc, 6. every 4 hours, and 7. when they
become contaminated.
all foods must be cooled within the total of - 6 hours
cooling food during the 1st 2 hours out of the 6 hours must e cooled on what
temperature? - they must be chilled from 135F-70F ad it's the most critical
if the food is properly cooled in the first 2 hours out of the 6 hours then you have
to? - use the remaining time to reduce the temperature to 41F
extend the total cooling time of 6 hours? - no don't extend the cooling time
the best way to cool food is to? 4 things? - transfer the hot food into shallow
metal pans, place in the coldest part of the cooler, on into/onto an ice bath, and
monitor
in order to operate, your facility shall be supplied with? 3 things? - 1.adequate
fresh/potable water
2. have the utilities necessary to maintain minimum food safety standards
3. be free of pests