Sanitation and Safety chapter 3 & 4

Which of the following workers should be restricted from working around food? A. A food handler who has jaundice B. A food handler in a nursing home who has a sore throat with a fever C. A food handler in a restaurant who has a sore throat with a fever D. A food handler who has been diagnosed with Hepatitis A

A food handler in a restaurant who has a sore throat with a fever

Who is most at risk of contaminating food? A. A food handler whose spouse works primarily with high-risk populations B. A food handler who gets a lot of aches and pains C. A food handler whose young daughter had diarrhea D. A food handler who eats a lot of rare meat

A food handler whose young daughter had diarrhea

Which of the following foods is most likely to be associated with an allergic reaction? A. A hamburger cooked rare B. A vegetarian tofu burger C. A grilled chicken sandwich D. A turkey burger

A vegetarian tofu burger

Which of the following FUNGI can spoil food rapidly and will produce a smell or taste of alcohol? A. Molds B. Mushrooms C. Yeast D. All the above

All the above

Why is Food Safety Important? A. to prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B. No loss of sales or business C. To maintain a good reputation for the business D. All the above

All the above

Which of the following is not a symptom of food borne illness? A. Jaundice B. Diarrhe C. Bloodshot eyes D. Vomiting

Bloodshot eyes

Storing lemonade in a pewter pitcher can result in Physical contamination Chemical contamination Histamine poisoning Cross-contact

Chemical contamination

Bacteria generally grow well in foods that A. Are cool, dry and highly acidic B. Contain protein, are cool and dry and are highly acidic C. Are very hot, calcium rich and are neutral to slightly acidic D. Contain protein, are moist and are neutral to slightly acidic

Contain protein, are moist and are neutral to slightly acidic

Tom has a small cut on his finger and is about to prepare chicken salad. His manager should: A. Cover the wound with a glove or a finger cot B. Cover the cut with a clean bandage and a glove or a finger cot C. Send Tom home immediately D. Cover the cut with a clean bandage

Cover the cut with a clean bandage and a glove or a finger cot

True or False: Altering the environment in which food is kept, such as ROP or vacuum-packed foods, will always prevent the contamination of food because there will be not be any oxygen available for pathogen growth.

False

True or False: It is okay to wash and reuse gloves if you are continuing to handle the same type of food.

False

True or False: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.

False

True or False: Use hand antiseptic before washing hands.

False

True or False: Washing hands after eating or smoking can contaminate food.

False

True or False: Wearing a clean uniform can contaminate food.

False

Which of the following foods is linked with Hepatitis A? A. Beverages B. Fish C. Eggs D. Ready to eat foods

Fish

Assessment, plan and implementation are the three steps to developing an operation's A. Critical control points B. Food defense system C. Cross-contamination policy D. Temperature control points

Food defense system

Place an X next to each action that can contaminate food. Touching your hair, face, or body Wearing a hat while prepping food Handling money Wearing a clean apron Sneezing, coughing, or using a tissue

Handling money

A food handler who is vomiting or has diarrhea may return to work when: A. He/she has had no symptoms for 24 hours B. the restaurant is short staffed C. He/she has no fever D. He/she is feeling better

He/she has had no symptoms for 24 hours

Which of the following is not a sign of an allergic reaction? A. Headache B. Hives or rash C. shortness of breath D. abdominal pain

Headache

Foodborne illness is least likely caused by A. Cross-contamination B. time temerature abuse C. Poor personal hygiene D. Improper equipment storage

Improper equipment storage

What does the L stand for in the FDA's ALERT tool? A. Leave B. Listen C. Look D. Limit

Look

When a food service worker avoids personal behaviors that can contaminate food, they are: A. Spreading foodborne illnesses B. Managing inventory C. Practicing proper personal hygiene D. On time and ready for work

Practicing proper personal hygiene

Food handlers must not eat, drink, smoke or chew gum or tobacco when: A. Getting dressed for food B. Prepping or serving food C. Taking a break outside the kitchen/prep area D. sitting in the dining area before starting their shift

Prepping or serving food

Identify the 5 most common risk factors to keeping food safe A. Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods B. Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods C. Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, properly cooking foods

Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods

Which of the following practices will not help waitstaff to avoid an allergic reaction caused by the manner in which food is served? A. Delivering the allergic guest's food separately from the rest of the food at the table B. Knowing all ingredients in dishes offered on the menu C. Putting the allergic order first on the ticket D. Informing guests of all ingredients in a dish when asked, even the "secret ingredients"

Putting the allergic order first on the ticket

What food should a guest with shellfish allergies avoid? A. Cod B. Shrimp C. Salmon D. Bass

Shrimp

Freezing food keeps it safe because freezing A. Allows food to be stored for several years B. Slows the growth of pathogens in food C. Provides an easy way to transport raw food D. Destroys chemical contaminants in food

Slows the growth of pathogens in food

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Sore throu

Sore throat with fever

What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. change their gloves C. take off their hats D. Take off their aprons

Take off the their aprons

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A. The cook did not clean and sanitize the gloves before handling the hamburger buns. B. The cook did not wash hands before putting on new gloves to slice the hamburger buns. C. The cook did not wash hands and put on the same gloves to slice the hamburger buns. D. The cook did not wear reusable gloves while handling the raw ground beef with soap.

The cook did not wash hands before putting on new gloves to slice the hamburger buns.

True or False: A food handler at a hospital has a sore throat and a fever should be excluded from the operation.

True

True or False: Food handlers may not wear any jewelry on hands or wrists, with the exception of a plain band ring.

True

True or False: You should not have painted fingernails when serving food.

True

True or False: You should wash your hands after taking a break to smoke.

True

Which is the first step in proper handwashing? A. Apply enough soap to build up a good lather B. Wet your hands and arms with running water as hot as you can comfortably stand (at least l00°F [38°CJ). C. Rinse your hands and arms thoroughly under warm running water. D. Vigorously scrub hands and arms for at least 10 to 15 seconds.

Wet your hands and arms with running water as hot as you can comfortably stand (at least l00°F [38°CJ).

Which is a Big Eight food allergen? A. Pork B. Broccoli C. Grapes D. Wheat

Wheat

To prevent food allergens from being transferred to food A. clean and sanitize utensils before preparing an allergen special order B. buy food from trusted suppliers C. store cold food at 41 degrees F or lower D. avoid pewter tableware and utensils and copper cookware

clean and sanitize utensils before preparing an allergen special order