General Flashcards
Why is food safety important?
A) To prevent and stop forborne illnesses 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 of the above
Answer: D
What are the three types of hazards that make food unsafe?
- Biological
- Chemical
- and Physical
Cross contamination is:
A) Plating different foods on the same plate
B) Is making sure that foods are stored correctly
C) The spread of bacteria or pathogens from one tool, food item or surface to another
D) the time it take to put away a delivery
Answer: C
Food service workers can work with wounds on their hands when:
A) They are covered by an impermeable bandage and a single use Glove
B) They are almost healed
C) They use a bandage and waterproof tape
D) They have a doctor’s note
Answer: A
Can food service workers wear fake nails and nail polish:
A) When its a holiday or special occasion
B) With a single use glove if it’s allowed by local regulatory authorities
C) As long as they don’t break or chip
D) If they follow proper hand washing guidelines
Answer: B
A food allergen is:
A) Foods that customers don’t like
B) A naturally occurring protein in an ingredient or food that some people are sensitive to
C) Foods that are contaminated with chemicals
D) Something that makes you sneeze
Answer: B
Allergic Symptoms are:
A) Things customers do to get free food
B) Not very serious
C) Are very serious and they can quickly escalate to anaphylaxis shock and lead to death
D) Not something everyone needs to be concerned with
Answer: C
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is…
Answer: Practicing good personal hygiene
Service Staff can prevent customers from receiving foods that contain allergens by:
A) Be able to identify menu items that contain allergens
B) Suggest alternatives that do not contain allergens
C) Informing kitchen and serving staff that a customer has an allergy
D) serve the food separately to avoid any cross contact with allergens
E) All the above
Answer: E
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as?
Pathogens
Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to: A) A negligent staff B) Zone-Temperature Abuse C) Time-Temperature Zone D) Time-Temperature Abuse
Answer: D
How do you label ready to eat foods that have been prepped?
Answer: name of food; and use by date
A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable?
Answer: NO
Cleaned and sanitized small wares and equipment must be stored:
A) On clean and sanitized shelves, racks, cupboards, or drawers
B) On the floor
C) Glasses and cups can be stored right side up, by the dish machine
D) In the dish machine until they need to be used
Answer: A
A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?
Answer: Ask the manager for a new apron
