Pathogens
What is the most common symptom associated with norovirus?
Vomiting
What level of involvement do food workers/staff have in executing the master cleaning schedule?
rare
planning
voluntary
mandatory
Manatory
The person in charge (PIC) might ensure food handlers know the correct food safety procedures by
scheduling training, active managerial control, testing knowledge
The PIC (person in charge) noticed a food handler has a lesion containing pus on their finger. The PIC should ensure the food handler
wears a finger cot and single use glove
Reduced oxygen packaged food that exceeds its use by date should be
thrown out correctly
What is best way to prevent against the parasite Giardia Duodenalis?
Use safe water supplies, purchase from approved reputable supplier, wash hands
Where should wiping clothes be kept between uses?
in sanitizing solution
The purpose of the SDS is
Notify employee of the chemicals they are using
When should a food server be restricted from working with food?
A food handler is prepping lettuce for salad. They realize they need more lettuce and open the cooler door with gloved hands to get more. What should they do before resuming prep of the salads?
Wash hands, change gloves
Individuals who are infected with a pathogen but do not have symptoms are called
carriers
floors, walls, ceiling, shelves, and racks in walk in cooler should be cleaned
as needed
A significant threat to public health requiring closure of facility is classified as a
imminent health hazard
The last shift of the job is putting away cleaning tools/supplies. the tools are cleaned, broom is hung on a hook, and mop is stored in the bucket. What did the server do wrong?
Mop in bucket
A delivery of frozen vegetables should be refused if
the package is covered with ice crystals, evidence of pests/tampering/damage
Shigella, E Coli, Nontyphodial salmonella, salmonella typhi, Norovirus, Hep A
What is the definition of sanitizing?
reduce pathogens/microorganisms to safe level
When opening a new facility, when should plans be submitted to the local regulatory authorities?
pre construction
The best way a food handler can protect against food contamination is
frequent handwashing
A organization serving a high risk population is making Caesar salad, eggnog, ice cream with eggs. What type of egg should they use?
What are the 9 allergens?
What is the term when one allergen food comes in contact with non allergen food?
What should you do if the customers food comes in contact with allergen food?
Wheat, sesame, soy, fish, shellfish, tree nuts, peanuts, dairy, eggs
Cross contact
THROW IT OUT. do not serve to customer
A service sink should be used for
cleaning mops, throwing out waste water
When the regulatory authority finds a critical violation, what should the person in charge do?
Why should food handler wear hair/bread net
Protect food from hair becoming physical contamininat
a variance, HACCP plan