How long does the Washington State food handlers test take?
about one hour
The training and test is offered in English, Cambodian, Cantonese, Korean, Mandarin, Russian, Spanish, and Closed Caption. Whatcom County Health Department is now offering the convenience of online food worker training and testing at www.foodworkercard.wa.gov. Allow about one hour to complete the process.
What temperature do you need to keep hot foods like fried chicken or soup?
At what temperature do you need to keep hot foods like fried chicken or soup? 135°F or higher.
What is the correct cooling procedure for hot foods like soup?
The methods of cooling are: Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate.
Which food do you need to cook to at least 165 F quizlet?
Which food do you need to cook to at least 165°F? Raw Chicken. How do you make sure food is safe to serve or eat? Keep food out of the Danger Zone (between 41°F and 135°F) and test with your food thermometer.
How much is a Washington state food handlers card?
$10
A food worker card cost $10. Once you have a food worker card, we recommend that you keep the original and provide a copy to your employer.
What is the most popular food in Washington state?
The 9 Dishes You Need to Try in Washington State
- 01 of 09. Almost Any Kind of Salmon. Michael Hanson/Getty Images.
- 02 of 09. Razor Clams. David Nunuk/Getty Images.
- 03 of 09. Geoduck.
- 04 of 09. Fair Scones.
- 05 of 09. Teriyaki.
- 06 of 09. Beecher’s Mac and Cheese.
- 07 of 09. Dungeness Crab.
- 08 of 09. Oysters on the Half Shell.
What precaution should a food handler take when cleaning up vomit?
Block entry to contaminated area. Dispose all uncovered food, and single use containers and utensils within 25 foot radius. Wash all utensils and equipment within 25 foot radius. Remove vomit or diarrhea right away! o Wear protective clothing, such as disposable gloves, shoe covers, apron and face mask.
What should a food handler do after adding too much sanitizer?
Too much sanitizer: May make the solution too strong, unsafe, and corrode metal….Cleaning and sanitizing stationary equipment:
- Unplug the equipment.
- Take the removable parts off.
- Scrape food from equipment surfaces.
- Wash the equipment surfaces.
What are the 3 methods for cooling food?
Approved and efficient ways to cool food include:
- Ice-water bath and frequently stirring the food.
- Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
- Adding ice as an ingredient (if water is an ingredient).
- Blast or tumble chiller.
Which food do you need to cook to at least 165 F?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
What method should never be used to thaw food?
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
What is the maximum water temperature allowed when thawing food?
Unlike the first two methods, you will not be cooking the food as you thaw it, so it’s important that you keep the temperature of the water consistently at or below 70°F. You should refresh the cold water every thirty minutes or so.
