Exam (elaborations)
SAN DIEGO FOOD EXAM QUESTIONS AND ANSWERS
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SAN DIEGO FOOD EXAM QUESTIONS AND ANSWERS...
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SAN DIEGO FOOD EXAM QUESTIONSAND ANSWERS
Who must obtain training? - Answer: Food Handlers.
No one shall engage in food handling unless... - ANSWER 1. Valid food
handler training card.
2. Working at an establishment under the supervision of a certified Food Safety
Manager, having taken and passed an in-house exam approved by the County of
San Diego.
3. Is an owner or employee who has successfully passed a recognized food
safety certification examination.
Why do I, as a food handler, require specialized training? - ANSWER Because
failing to understand and obey food safety rules can lead to illness for both you
and your consumers.
Major causes of food-borne illness include poor personal cleanliness and
improper food storage temperatures.
3. Improper cooking temperatures.
4. Contaminated equipment 5. Unsafe food sources.
What causes people to get sick from food? - ANSWER Food can induce illness
due to a variety of bacteria, often known as pathogens. Example: Hepatitis A.
What are bacteria, poisons, and chemicals? - ANSWER - Germs (pathogens)
Are incredibly small organisms that, if consumed, can make you extremely
unwell. A microscope is required to observe these living organisms.
- Toxins are poisons produced by bacteria. Toxins are non-living organisms that
are difficult to eradicate.
- Chemicals: Substances that can be harmful if consumed. They are commonly
found in cleaners, bleaches, sanitizers, and pesticides.
, What are the poisons in food that cause sickness? - ANSWER Because some
food already contains bacteria, you must prevent the bacteria from multiplying
and producing poisons. To avoid bacteria growth, store cold foods at 41 degrees
Fahrenheit or lower and hot foods at 135 degrees Fahrenheit or above.
How do bacteria enter into foods? - ANSWER 1. Some foods naturally contain
bacteria, which can be killed at high temperatures.
2. Cross-contamination: Dirty objects can contaminate food.
3. Food handlers - Food handlers must wash their hands whenever they become
contaminated.
4. Raw and entire fruits and vegetables must be cleaned to remove the germs
and chemicals from them.
Can you detect whether the food is contaminated? - ANSWER You can't always
tell when food is contaminated because it doesn't look, smell, or taste
unpleasant.
How food workers can spread disease... - ANSWER: Failure to wash hands can
lead to skin sores.
- Nasal discharge or respiratory disease (sneezing/coughing).
- Working with food or utensils when sick with diarrhea. Fever, vomiting, and
stomach cramps
- Poor personal hygiene.
To prevent foodborne illness, follow these tips: - Wash your hands before
starting work - Avoid wearing jewelry on your hands and arms - Avoid
touching food with bare hands - If you have diarrhea, vomiting, fever, or
stomach cramps, do not work with food or utensils - Keep your clothes clean -
Cover your hair - Use clean wiping rags
Why should you wash your hands? - ANSWER: Even if hands appear clean,
they may contain thousands of germs that are not visible. Wash your hands
frequently!
When should you wash your hands? - ANSWER: After using the toilet, taking
breaks, sneezing, coughing, or blowing your nose, handling uncooked or raw
food, eating or smoking, scratching or touching your body, combing or handling
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