Providing Food
The Microworld
Contamination & food Allegrens
The Safe Foodhandler
The Flow of Food An Introduction
100
Time temperature abuse occurs when:
food is stored too long and at unsafe temperature
100
Which of the following is a key factor to preventing bacterial growth?
time or temperature control
100
Which of the following groups could be a source of deliberate contamination?
Terrorists Competitors Current and former employees
100
It is acceptable for a foodhandler to wear which of the following items:
a hat
100
Which of the following will not help prevent time temperature abuse?
Allow foods to cool at room temperature before storage.
200
A parasite would be what type of contaminant?
biological
200
Scombroid poisoning is a result of
Time temperature abuse of fish that carry the toxin
200
All of the following are types of food commonly associated with food allergies EXCEPT
melons.
200
Which of the following items should be removed by foodhandlers prior to work EXCEPT
plain band rings
200
Which thermocouple probe would be used to measure the temperature of a large pot of soup?
Immersion Probe (correct answer)
300
Which type of food would be the most likely to cause a food borne illness?
baked potatoes
300
A food borne illness often caused by contaminated chicken and eggs is
salmonellosis
300
Which of the following is an example of an action that could reduce the risk of physical contamination?
Storing toothpicks away from food preparation areas
300
Which of the following diseases can be transmitted through food?
Hepatitis A
300
Which of the following would cause cross-contamination?
wiping a knife on a dry towel after cutting up chicken
400
A food borne illness outbreak occurs when _____ or more people get the same illness after eating the same food.
2
400
Toxins that are produced from bacteria
Cannot be destroyed by cooking or freezing
400
Which of the following are examples of physical hazards that can result in food contamination?
Staples from food packaging and broken glass
400
Management can play a key role in managing proper personal hygiene by
modeling proper behavior at all times
400
Which is NOT a proper step in the ice-point method of calibrating a thermometer?
Third, remove the probe from the ice water.
500
Which of the following is NOT considered a potentially hazardous food?
chopped celery
500
Which are not true about viruses?
they do not cause food borne illnesses
500
Which of the following would result in chemical contamination?
A foodservice worker sprays insecticide around the food preparation area.
500
A food preparation worker has arrived at work this morning and says she has been diagnosed with shigellosis. what should the manager do?
The manager should tell her to go home and then call the local regulatory agency.
500
Which of the following practices would prevent cross-contamination?
Designating color-coded cutting boards for beef, poultry and produce
M
e
n
u