Who would be at high risk of a food borne illness outbreak?
a teenager
The elderly
An athlete
someone who is already sick
An incident in which two or more persons experience a similar illness
Foodborne-illness
Foodborne-illness outbreak
Fodborne-illnedd
fooodorne-illness ontbreak
A foodhandler who has been diagnosed with Shigellosis should be?
told to wash his hands every 15min
told to stay home
told to wear gloves while working with food
assigned to a nonfoodhandling position until recovery
Parasites are associated with which food
produce
baked goods
poultry
seafood
What is the purpose of a hand antiseptic?
increase the use of sanitizing solutions
eliminate the need for hand washing
lower the number of pathogens on the skin
eliminate the need for the use of gloves
Single use gloves are not required when
handling cooked food
prepping ready to eat foods
the food handler has a latex sensitivity
washing produce
Which organization includes inspecting food as one of its primary responsibilities?
centers for disease control
U.S public health service
occupational safety and health administration
U.S department of agriculture
When can glass thermometers be used?
when candy is being made
when hanging in a cooler
when enclosed in a shatter proof casing
when checking liquids
How should an item that has been recalled by its manufacturer be stores in an operation?
in self-draining containers
together with food that will be served
seperately from food that will be served
in vacuum-packed bags
A food handler has just finished storing a dry food delivery. Which step was done correctly?
stored food in an empty chemical container
stored food underneath a stairwell
stored food 4 inches off the floor
stored food away from the wall
Ready-to-eat TCS food prepped in-house must be date marked if it's held for more than.....
72 hours
12 hours
24 hours
48 hours
A nursing home has a yearly barbecue for its residents. Which food item should not be served?
Deviled eggs
rare hamburgers
raw carrots
potato salad
What is the minimum internal cooking temperature for a veal chop?
145°F (63°C)
165°F(74°C)
135°F (57°C)
155°F (68°C)
How many hours can cold food be held without refrigeration before it must be sold, tossed served?
8 hours
4 hours
6 hours
2 hours
Lasagna was removed from hot holding service at 11:00am. What time must it be served or tossed?
2:00 p.m.
12:00 p.m.
3:00 p.m.
4:00 p.m.
What rule for serving bread should food handlers practice?
clean and sanitize bread baskets between each customer
Recycle unused, uncovered butter for use in other food items
Do not re-serve uneaten bread
Reheat uneaten bread before serving to other customers
