Author: Cynthia Chow

1. What is the purpose of the Food Handlers Certification Exam in Washington D.C.? The purpose of the Food Handlers Certification Exam in Washington D.C. is to ensure that all individuals working in the food service industry have a basic Read More …

1. What is the proper way to thaw frozen food? The proper way to thaw frozen food is crucial in maintaining food safety standards. Here are some recommended methods: 1. Refrigerator Thawing: Place the frozen food in the refrigerator and Read More …

1. What is the proper temperature range for hot holding food to prevent bacteria growth? The proper temperature range for hot holding food to prevent bacteria growth is 135°F (57°C) or above. Keeping foods at this temperature or higher helps Read More …

1. What is the proper temperature range for storing perishable foods to prevent bacterial growth? The proper temperature range for storing perishable foods to prevent bacterial growth is between 32°F and 40°F (0°C and 4°C). Keeping perishable foods within this Read More …

1. What is considered a potentially hazardous food item? Potentially hazardous food items are those that have the ability to support the rapid growth of harmful bacteria if not stored, handled, or cooked properly. Examples of potentially hazardous foods include: Read More …

1. What is the correct temperature for storing perishable foods? The correct temperature for storing perishable foods is 40°F (4°C) or below. Maintaining this temperature helps slow down the growth of harmful bacteria that can cause foodborne illness. It is Read More …

1. What is the proper way to wash your hands before handling food? The proper way to wash your hands before handling food is as follows:1. Start by wetting your hands with clean, running water.2. Apply soap and lather your Read More …

1. What is the correct temperature range for storing perishable foods? The correct temperature range for storing perishable foods is between 32°F and 41°F (0°C and 5°C). It is crucial to keep perishable foods within this range to prevent the Read More …

1. What does HACCP stand for, and why is it important in the food industry? HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards Read More …

1. What is the temperature danger zone for food safety? The temperature danger zone for food safety is between 40°F (4.4°C) and 140°F (60°C). This temperature range is considered dangerous for perishable foods because it allows bacteria to grow rapidly Read More …