Food Handler Card Notes

Name:__________________________Class:______________________

1. Go to www.foodworkercard.wa.gov

2. Select language, and continue

3. Go to Start and create a new User Account

a. Select Spokane County, and then select your zip code (If you do not know

your zip code select 99216

b. Remember everything exactly how you type it (needed to re-enter)

i. First Name:

ii. Last Name:

iii. Birthdate (be sure to enter full year:

iv. Email address:

v. Security Question:

vi. Security Answer:

c. Continue the course and pay attention to instructions.

4. What is foodborne illness?

5. What are the symptoms?

6. Preventing foodborne illness starts with what?

7. If you have a cut or sore on your hand, how should you cover it?

8. List the 6 steps to washing your hands:

 a. *

b. *

c. *

d. *

e. *

f. *

9. What are ready-to-eat foods?

10. List four potentially hazardous foods:

a. *

b. *

c. *

d. *

11. What is the temperature safety zone?

12. List cooking temperatures for the following:

a. Poultry:

b. Stuffed Foods:

c. Microwave foods:

d. Ground meat:

e. Beef and other meats:

f. Fruits and Vegetables:

13. What is the best way to find out if a food is cooked properly?

14. What is the hot holding temperature?

15. What is the re-heating temperature? How long do you have to reach that temp?
16. What is the cold holding temperature?

17. Where should the level of ice be when cold holding?

18. What are the three safe ways to thaw foods?

a. *

b. *

c. *

19. Hot food should be cooled from ___________ to ___________ within ____ hours

and to ____________ within ____ hours.

20. Cool food in shallow uncovered pans no more than ____ inches thick. If you are

cooling meats, cut them into slices no more than _____ inches thick.

21. What is cross contamination and how do we avoid it?

22. What are four common food allergens?

a. *

b. *

c. *

d. *

23. What are the symptoms of an allergic reaction?

24. What is the difference between cleaning and sanitizing?

25. What are the five steps to dishwashing?

a. *

b. *
 c. *

d. *

e. *

26. What are the three sanitizers approved for use in foodservice?

a. *

b. *

c. *

27. How much bleach should be added per gallon of water?

28. Any Questions for my instructor?