First Nine Weeks Test Flashcards
What symptom required a food handler to be excluded from the operation?
Jaundice.
Which food item has been associated with “Salmonella Typhi”?
Beverages.
What is an example of physical contamination?
Bones in fish.
What practice is useful for preventing norovirus from causing food borne illness?
Excluding staff with vomiting from the operation.
What condition promotes the growth of bacteria?
Food held between 70•F and 125•F.
Parachutes are commonly associated with what food?
Wild game.
What practice should be used to prevent seafood toxins from causing a food borne illness?
Purchasing food from approved, reputable suppliers.
How should chemicals be stored?
Away from prep areas.
What does the L stand for in the FDA’s ALERT tool?
Look.
What practice can help prevent allergic reactions?
Telling customers how an item is prepared.
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath.
Where should a food handler wash her/his hands after prepping food?
Designed sink for hand washing.
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are at high risk.
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Go home.
What should a food handler do to make gloves easier to put on?
Select correct glove size.
