Chapter 1
What practice should be used to prevent seafood toxins from causing a foodborne illness?
What is A : Purchasing from a approved reputable supplier
Which food has been associated with Salmonella Typhia?
What is A:
What symptoms require a food handler to be excluded from the operations?
Sore Throat, Jaundace, Coughing, Stomach Cramps
What is A: What is Jaundice
What strategy can prevent cross contamination?
buy food that does not require prepping, prep food on both sides of the cutting board, avoid time and temperature abuse
What is A : buy food that does not require prepping
How should an item that was recalled by its manufacturer be stored in operations?
What is A : Sepratly than food that will be stored and LABLED DO NOT USE
What causes preschool age children to be considered at risk for foodborne illness?
What is a : Their immune systems are not strong
Which is an example of a physical contamination?
sneezing on food, touching dirty surface, bone in fish, cooking tomato sauce on coper pot
What is A : what is bone in fish
Where should a food handler wash their hands after prepping food?
What is a : designated had washing sink
What temperatures do infrared thermometers measure?
internal food, surface, oven
What is A : Oven
A food handler put away a dry food delivery, how many inches off the floor should it be?
What is A : 6 inches
Which organization includes inspecting food as one of its primary responsibilities?
Center for disease control, US dept of agriculture, Occupational Safety and Health Administration
What is a? Occupational Safety and Health Administration
What practice is useful for preventing Norovirus from causing foodborne illness?
cooking food to minimal internal temperature, correct handwashing, cooling food rapidly,
What is A : What is correct hand washing
When should an employee with a soar throat and fever be exempt from kitchen?
when serving high risk population, only if fever lasts more than 3 days, only if fever is over 105 F
What is A : when serving high risk population
When can glass thermometers be used ?
when candy is made, when checking liquids, when enclosed in a shatter proof casing
What is A : when enclosed in a shatter proof casing
What item needs to be rejected?
Milk delivered at 40 F, Cookies in a torn package, Shelled eggs free of damage
What is A : Cookies in a torn package
Why are people who take certain medications high risk for foodborne illness?
What is A : Their immune system is compromised
What condition promotes the growth of bacteria?
high acidity, low moisture level, food held between 70 and 125 F
What is A: food held between 70 and 125 F
A food service worker comes to work with diarrhea, what should the manager tell them to do?
What is A : Go Home
Why should food temperatures be taken in two different locations ?
What is A : temperature may vary in the food
What information must be included on the label of food packaged on-site for retail?
What is A : List of ingredients
Which responsibility is included in the Food and Drug Administration's role?
Approving HACCP plans, Issuing licenses and permits, Regulating food transported across state lines
What is a : Regulating food transported across state lines
Parasites are commonly associated with what food?
What is a ? seafood and wild game (must have a least one correct answer)
What should a food handler do to make the gloves easier to put on?
What is A : Select the correct size
When can a food handler with jaundice return to work?
What is A : When approved by the regulatory authority
A food handler is using shrimp and scallops in a dish. The the shrimp use by date is april 8 and the scallops use by date is april 10th. If they are used to make seafood salad, what is the use by date of the salad ?
What is A : april 8