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