Part 1 Flashcards
Which food item has been associated with Salmonella?
a. Produce
b. Under cooked ground beef
c. Beverages
d. Shellfish from contaminated water
Produce and beverages
a. Produce
What symptom requires a food handler to be excluded from the operation?
a. Jaundice
b. Coughing
c. Stomach cramps
d. Sore Throat
a. Jaundice
What practice are favorable for the growth of bacteria?
Excluding staff that is vomiting from the operation.
What conditions are favorable for the growth of bacteria?
Foods held between 70 degrees Fahrenheit and 125 degrees Fahrenheit.
Parasites are commonly associated with what food?
a. under-cooked food
b. dirty food
c. overcooked food
d. ready to eat food
a. under-cooked food
What practice should be used to prevent seafood toxins from causing a food borne illness?
Purchasing food from approved food suppliers.
How should chemicals be stored?
In storage room below head-height and away from all foods.
Away from prep areas.
What practice can help prevent allergic reactions?
Telling the customers the ingredients in food and how it’s prepared.
What symptom can indicate a customer is having allergic reaction?
Swelling, Wheezing, and Shortness of Breath.
Where should a food handler was his or her hands after prepping food?
At the designated hand-washing sink.
When should a food handler with a sore throat and fever be excluded from the operation?
When serving people in the high-risk population.
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?
Get the correct size glove.
When can a food handler diagnosed with Jaundice return to work?
When approved by the regulatory authorities.
Which item is a potential physical contaminant?
a. bacteria
b. bone
c. virus
d. parasite
b. bone
What is the purpose of hand antiseptic?
It lowers the amount of pathogens on your skin.
Single use gloves are not required when…
Washing produce.
What should food handlers do after leaving and returning to the prep area?
Wash hands.
What type of eggs must be used when preparing raw or under-cooked dished for high-risk populations?
Hard-boiled.
What causes preschool-age children to be at risk for food borne illness?
Immune system is still too weak.
Which organization includes inspecting food as one of its primary responsibilities?
USDA- U.S. Department of Agriculture.
What should a server do after clearing a table?
Wash hands.
What strategy can prevent cross-contamination?
Buy foods that doesn’t require prepping.
What temperatures do infrared thermometers measure?
Surface temperature.
When can glass thermometers be used?
When in a shatterproof casing.
Why should food temperatures be taken in two different locations?
Because temperatures may vary in the food.
A food handler is prepping a seafood dish on April 4th using shrimp and scallops. the shrimp has a use-by-date of April 8, and the scallops have a use-by-date of April 10. What is the use-by-date for the seafood dish?
April 8. Because the whole dish is bad if one of the ingredients are expired.
What information must be included on the label of food packaged on site for retail sale?
List of ingredients.
How should an item that has been recalled by its manufacturer be stored in an operation?
Separated from the food that is going to be served.
A food handler has just finished storing a dry food delivery. Which step was done correctly? Stored food…
a. Away from the wall
b. 4 inches off the floor
c. underneath stairwell
d. Stored food in an empty chemical container
a. Away from the wall
