All of the following are common food allergies except
Soy
Eggs & Milk
Bran
Wheat
Food handlers should keep their fingernails
Short and painted with nail polish
Long and painted with nail polish
Long and unpolished
Short and unpolished
Cooking tomato sauce in a copper pot can cause which foodborne illness?
Staphylococcal gastroenteritis
Toxic-metal poisoning
Foodborne infection
Hemorrhagic colitis
What should a manager at a hospital do if a cook calls in with headache, nausea, and diarrhea?
Tell the cook to come in for a couple of hours then go home
Tell the cook to stay away from work and see a doctor
Tell the cook to go to doc and then immediately come to work
Tell the cook to rest for a couple hours and come to work
What should a food handler do to make gloves easier to put on?
Select the correct size gloves
Sprinkle flour in the gloves
Blow into gloves
Wash hands before putting on gloves on
Foodborne pathogens grow well at temperatures
Below 32F
Between 41F to 135F
Between 1F to 40F
Above 212F
Which of the following is NOT a physical hazard?
Band aid
Toxic metal leaching
Chicken bone
Hair
With Norovirus, people become contagious within _______________ after eating it.
Hours
Weeks
Minutes
Days
What is the best way to prevent a foodborne illness caused by seafood toxins?
Cooking seafood to the right minimum internal temperature
Freezing seafood prior to cooking it
Purchasing smoked or cured seafood
Purchasing seafood from approved, reputable suppliers
Itching and tightening of the throat are symptoms of what?
Food allergy
Hepatitis A
Hemorrhagic colitis
Cigueatera fish poisoning
Three keys to food safety:practicing good personal hygiene, preventing cross-contamination, and
Pathogen measurement
Time-temperature control
Bacteria abatement
Toxic-metal leaching
To prevent chemical contamination, chemicals should be stored ___________ food and utensils
In the same area as
Above
Next to
Separate from
Salmonellosis can be found in
All of the above
Dairy products
Produce
Poultry & eggs
Which of the following is considered a chemical hazard?
Sanitizer
Bacteria
Fish bone
Broken Glass
Eggs and peanuts are dangerous for people with which condition?
Poor personal hygiene
FAT TOM
Food allergies
Chemical sensitivity
Food is being time-temperature abused whenever it is kept between
32F and 41F
0F and 41F
135F and 165F
41F and 135F
Which is NOT a symptom of a food allergy reaction?
Itching in and around the mouth
Swelling of the face, eyes, hands or feet
Heart convulsions
Hives
Why are the elderly people at a higher risk for foodborne illnesses?
They are more likely to spend time in a hospital.
They are more likely to suffer allergic reactions
Their appetites have decreased with age.
Their immune systems have weakened with age
Which of the following is not a cost associated with a foodborne illness?
Increased insurance premiums
Increased customer sales
Lawsuits and legal fees
Negative media exposure
Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to
Wash their hands
Purchase beef from approved, reputable suppliers
Determine the correct moisture level.
Use pasteurized eggs
Which of the following is NOT a TCS food?
Peanut butter cookie
Baked potato
Bean sprouts
Sliced melon
To prevent food allergens from being transferred to food
Store cold food at 41F or lower
Buy food from approved, reputable suppliers
Clean and sanitize utensils before use
Avoid pewter tableware and copper cookware
Which of the following is NOT a high risk population for a foodborne illness?
A two year old female
A seventy-one year old male
A twenty four year old female on chemotherapy
A forty-one year old man with high blood pressure
When washing your hands, you should scrub them for at least
20 to 25 seconds.
10 to 15 seconds
15 to 20 seconds
5 to 10 seconds
Foodservice operations should not use mushrooms unless they have been
Cooked to an internal temperature of 135F.
Purchased from an approved, reputable supplier.
Frozen before cooking or serving.
Stored at 41F or lower
If a food handler presents a symptom of Jaundice, they most likely have
Listeriosis
Hepatitis A
Norovirus gastroenteritis
Hemorrhagic colitis
Which is NOT an example of cross contamination?
food handler touches contaminated food and then touches RTE
Contaminated food touches or drips fluids onto cooked or RTE
Two different types of salad mixing together
Contaminated ingredients added to RTE food
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and
Melatonin.
Meat.
Moisture
Management.
What should food handlers do if they cut their fingers while prepping food?
Stay away from food and prep areas.
Cover the hand with a glove or finger cot.
Cover the wound with a bandage and a glove or finger cot
Cover the wound with a bandage
Toxic metal poisoning is commonly caused by all of the following except
Copper
Lead
Stainless steel
Zinc
What must foodhandlers do after touching their hair, face or body?
Wash their hands
Use a hand antiseptic
Change their aprons
Rinse their gloves
Commonly linked with ground beef, what pathogen has also been linked contaminated produce?
Shigella
Bacillus cereus
Shiga toxin-producing E.coli
Salmonella spp
Food can become unsafe through
All of the above
Cross-contamination
Improper cleaning and sanitizing
Poor personal hygiene
Food handlers who work in a nursing home cant work in the operation if they have which symptom?
Thirst with itching
Soreness with fatigue
Sore throat with fever
Headache with soreness
For a foodborne illness to be an outbreak how many people must experience the same illness
10
2
1
20
Which piece of jewelry can be worn by a foodhandler?
Diamond ring
Medical bracelet
Watch
Plain band ring
Foodhandler must be excluded from foodservice if they have any of the following EXCEPT
Fever
Diarrhea
Jaundice
Vomiting
Which practice can reduce Salmonella spp. in poultry to safe levels?
Inspecting canned food for damage
Cooking food to the right temperature
Storing food at 55F or higher
Purchasing oysters from approved, reputable
Shigellosis can be transferred by __________, by transferring the bacteria from feces to food
Food handlers
Lady bugs
Birds
Flies
Which pathogen is primarily found in the hair, nose and throat of humans?
Bacilius cereus
Giardia duodenalis
Clostridium botulinum
Staphlococcus aureus
What must a food handler with a hand wound do to work safely with food?
Apply hand sanitizer to the wound
Cover the wound with impermeable cover & wear a glove
Avoid working with raw food
Prove the wound has healed
What should foodhandlers do after prepping food and before using the restroom?
Wash their hands
Take off their hats
Change their gloves
Take off their aprons
Covering wounds can help prevent the spread of which pathogen?
Staphylococcus aureus
Vibrio vulnificus
Salmonella spp
Norovirus
_____________ is the only pathogen that grow without oxygen
Shigellosis
E-Coli
Salmonellosis
Botulism