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