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The three categories of food safety hazards are biological, physical and
Practical
thermal
Temporal
Chemical
Metal shavings are which type of contaminant?
Chemical
Biological
microbial
Physical
Fungi, parasites, bacteria, and viruses are what type of hazards?
Physical
cleaning
chemical
Biological
Sanitizers, polishes, and cleaners are what type of hazard?
physical
chemical
cleaning
biological
Transferring pathogens from one surface or food to another is an example of
poor personal hygiene
Cross- contamination
time and temp abuse
poor cleaning and sanitizing
Leaving raw beef on a prep table to thaw is risky because of
poor personal hygiene
poor cleaning and sanitizing
time and temp abuse
cross - contamination
Using the same cutting board for raw chicken and vegetables for a salad is risky because ofc
cross contamination
time and temp abuse
poor personal hygiene
poor cleaning and sanitizing
What is time temperature abuse?
Transferring pathogens from one surface or food to another.
Staying home when sick with a fever.
Receiving frozen food frozen.
Food left at temperatures good for growth of pathogens.
Which of the following is your responsibility as a food handler?
All of the choices are the responsibilities of food handler
Preventing cross-contamination
Controlling time and temperature of food
Practicing good personal hygiene
What is the number one cause of foodborne illness outbreaks?
cross- contamination
time and temp abuse
poor cleaning and sanitizing
poor personal hygiene
