Exam (elaborations)
SAFE FOOD HANDLING QUESTIONS AND ANSWERS
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SAFE FOOD HANDLING QUESTIONS ANDANSWERS
Food handlers with infected injuries or burns on their hands should: - Answer
Wear a bandage and one service glove.
The proper way to clean and sterilize food contact surfaces is to: - Wash, rinse,
sanitize (45 seconds), and let air dry.
A food handling apron. - Answer: All of the aforementioned.
To add ice to a glass, use tongs or a non-breakable scoop.
To reheat sliced meat properly, remove it from the refrigerator and: - ANSWER
Place the meat in a pan and heat it briskly on top of the burner until the middle
of the sliced meat reaches a temperature of 74 C (165F).
Proper procedures for serving meals to consumers include: - ANSWER B and
C.
When washing dishes in a two- or three-compartment sink, follow these steps: -
ANSWER Scrape, wash, rinse, sanitize, and air dry.
Which of the following factors lead to foodborne illness? - Answer: All of the
aforementioned.
If a foodborne disease is reported to you by one of your clients, you must: -
Answer Contact the local health unit.
All of the above can help prevent foodborne disease.
How often should food handlers wash their hands? - ANSWER after any
possible contamination and before handling ready-to-eat food or clean utensils.
, A food handler with diarrhea should: - Report it to your supervisor.
What is the best method for storing raw and ready-to-eat meats in the
refrigerator? - ANSWER: Raw meat on the lowest shelf, ready-to-eat meats in
the refrigerator.
Frozen meat, fish, and poultry should be defrosted. - Answer in a refrigerator.
If previously prepared hamburgers are stored in the refrigerator and then
presented to consumers the next day, the food must be: - Reheated to the
original cooking temperature within two hours.
Which temperature inhibits the growth of most disease-causing bacteria? -
ANSWER: 4C (40F) or less
To properly cool a large pot of chill, follow these steps: Transfer to a shallow
pan, cool to room temperature within 2 hours, and refrigerate till 4°C (40°F)
within 4 hours.
Which of the following processes is most significant for limiting the growth of
spore-forming bacteria? - ANSWER to limit bacterial growth in cooked foods
through correct cooking, holding, and reheating.
Foodborne disease can be - ALL OF THE ABOVE.
Which of the following is the most effective way to reduce pathogen
multiplication? - ANSWER: Use suitable cooling procedures.
A common cause of anaphylaxis in restaurants is: - ALL OF THE ABOVE.
Which of the following foods pose a high risk for pathogen growth? -
ANSWER Hamburger.
Which of the following claims concerning pet control are true? - ANSWER a
and c
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