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87 Multiple choice questions

  1. True.
  2. Illness carried or transmitted to people by food.
  3. False. Gloves must never be used in place of handwashing.
  4. Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
  5. Moisture
  6. Use only approved suppliers.
  7. Toxic-metal poisoning.
  8. True.
  9. microorganisms that cause illness
  10. Time and Temperature.
  11. Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
  12. When objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.
  13. between 41 F and 135 F.
  14. 1) Store chemicals away from food, utensils,and equip. 2) Follow mfgr directions when using chemicals. 3) Be careful when using chemicals while food is being prepared. 4) Label chemical containers when transferring a chemical to a new container. 5) Only use lubricants that are made for food equipment.
  15. Viruses, Bacteria, Fungi, and Parasites.
  16. True.
  17. Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illness.
  18. Responsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.
  19. Use only approved vendors. Cook and hold coorectly.
  20. True.
  21. 1) Following hygienic hand practices. 2) Maintaining personal cleanliness. 3) Wearing clean and appropriate uniforms and following dress codes. 4) Avoiding certain habits and actions. 5) Maintaining good health. 6) Reporting illnesses.
  22. True.
  23. Type of fungus that causes food spoilage.
  24. Wash their hands.
  25. The three major categories or types of hazards to food safety.
  26. Device used to keep a foodhandler's hair away from food and to keep the individual from touching it.
  27. short and unpolished.
  28. Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
  29. True.
  30. Personal hygiene / practicing personal hygiene.
  31. True.
  32. True.
  33. False. Antiseptics, if used, should only be used after proper handwashing - never in place of it.
  34. Presence of harmful substances in food.
  35. Take off their aprons.
  36. Two
  37. Form that some bacteria can take to protect themselves when nutrients are not available.
  38. False. The food handler can work with or around food when he or she has a written release from a medical practitioner.
  39. Plain band ring.
  40. From person to person, people to food, and from people to food-contact surfaces.
  41. Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.
  42. small, living organisms that can be seen only through a microscope.
  43. 1) Wear a clean hat or hair restraint, 2) Wear clean clothing daily. 4) Remove aprons when leaving food prep areas. 5) Remove jewelry from hands and arms prior to preparing food and working in food prep areas.
  44. single celled, living microorganisms that can spoil food and cause illness.
  45. An incident in which two or more people experience the same illness after eating the same food.
  46. False. Scrub hands and arms vigorously for ten to fifteen seconds.
  47. True.
  48. Sore throat w/ fever, restrict from working around or with foodand require medical release to return.

    For vomiting, diarrhea, jaundice or one of the following: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus - Exclude from operation and require medical release to return.
  49. Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.
  50. Food allergies.
  51. Leading cause of foodborne illness. (Includes viruses, bacteria, parasites and fungi)
  52. True.
  53. Biological, Chemical and Physical Hazards.
  54. Dairy, Egg, Fish and shellfish, Wheat, Soy, and Peanuts and tree nuts.
  55. Human elements, building interior, building exterior
  56. 1) Describe menu items 2) Identify ingredients 3) Suggest simple items 4) wash, rinse, and sanitize cookware before preparing food 5) Wash hands and change gloves before preparing food. 6) Assign specific equipment for preparing food for customers with allergens.
  57. The body's defense against illness.
  58. Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
  59. Hepatitis A
  60. Protective covering used to cover a properly bandaged cut or wound on the finger.
  61. True.
  62. Range where pathogens grow well in food (between 41 deg and 135 deg)
  63. Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
  64. Illness caused when toxic metals are leached from utensils or equipment containing them.
  65. True.
  66. Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
  67. Food allergy.
  68. After washing hands.
  69. Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
  70. False.
  71. 1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.
  72. True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work.
  73. Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.
  74. clean and sanitize utensils before use.
  75. Food, Acidity, Temperature - Time, Oxygen, Moisture
  76. 1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus
  77. 1) Wet hands and arms with running water as hot as you can stand 2) Apply soap 3) Scrub hands and arms vigorously for ten to fifteen seconds 4) Rinse hands and arms thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer.
  78. poisons produced by pathogens, plants or animals.
  79. Viruses
  80. True.
  81. Allergens are transferred from food containing an allergen to the food served to the customer.
  82. 1) Use single use gloves, never washed or reused. 2) Make sure fit properly 3) Never use gloves in place of handwashing. 4) Wash hands before donning gloves and when changing. 5) Change gloves when soiled, before changing tasks, every 4 hours and after handling raw meat before handling RTE food.
  83. 1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.
  84. Organism that needs to live in a host organism to survive.
  85. Bandages must be worn over wounds on hands and arms. The bandages must keep the wound from leaking. A single-use glove or finger cot must be worn over bandages on hands or fingers.
  86. Occurs when microorganisms are transferred from one food or surface to another.
  87. Their immune systems are weekened with age.