Study

Chapter 1 FH SS

  •   0%
  •  0     0     0

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