Study

Chapter 1 FH SS

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