Which food item has been associated with Salmonella Typhi? - Answer- Beverages
What symptom requires a food handler to be excluded from the operation?
... [Show More] - Answer- Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. - Answer- C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? - Answer- Correct Handwashing
What condition promotes the growth of bacteria? - Answer- Food held between 70°F and 125°F
Parasites are commonly associated with what food? - Answer- Wild game
What practice should be used to prevent seafood toxins from causing a foodborne illness? - Answer- Purchasing food from approved, reputable suppliers
How should chemicals be stored? - Answer- Away from food prep areas
What does the L stand for in the FDA's ALERT tool? - Answer- Look
What symptom can indicate a customer is having an allergic reaction? - Answer- Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? - Answer- Designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the operation? - Answer- When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Answer- Go home
What should a food handler do to make gloves easier to put on? - Answer- Select the correct size gloves
When can a food handler diagnosed with jaundice return to work? - Answer- When approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - Answer- Jewelry
What is the purpose of hand antiseptic? - Answer- Lower the number of pathogens on the skin
Single-use gloves are not required when ... - Answer- Washing produce
What should food handlers do after leaving and returning to the prep area? - Answer- Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - Answer- Pausterized
What causes preschool-age children to be at risk for foodborne illness? - Answer- Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? - Answer- U.S Department of Agriculture (USDA)
What should a server do after clearing a table? - Answer- Wash hands
What strategy can prevent cross-contamination? - Answer- Buy food that does not require prepping
What temperatures do infrared thermometers measure? - Answer- Surface
When can glass thermometers be used? - Answer- When enclosed in a shatterproof casing
Why should food temperatures be taken in 2 different locations? - Answer- Temperature may vary in the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - Answer- April 8
What information must be included on the lab [Show Less]