food service prep food handlers answers questions and answers question 1 - ANSWER-toxins, mold, and containments which of the following is true about the big 6 food borne pathogens - ANSWER-they are easily transmissible to food why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the big 6 pathogens? - ANSWER-you could easily pass on your illness to your customers you can always tell if food is contaminated with a food borne causing bacteria by simply looking at it - ANSWER-false what should you do if you experience symptoms like diarrhea while at work? - ANSWER-report them immediately to your supervisor or the person in charge (PIC) to help ensure you are preventing the spread of food borne illnesses? - ANSWER-when hand washing, make sure you wash your hands and all exposed portions of your arms you can order food from any supplier for your restaurant. - ANSWER-false what are some ways you can help ensure food is safe for consumers? - ANSWER-all of the above which of the following demonstrates an example of the proper way to wear single use gloves? - ANSWER-washing your hands before putting on your single use gloves good hygiene includes: - ANSWER-wearing tight clothes close to your body so that sleeves and other clothing won't accidentally touch food a customer asks for an already baked cookie from your bakery display. how should you hand it to her? - ANSWER-using tongs prepared for food which will remain hot until serving must remain at a temperature above? - ANSWER-135 what is an example of cross-contamination? - ANSWER-all of the above 1 / 2
how can you help reduce potential pest infestations? - ANSWER-clean thoroughly under and between equipment where pests could hide what can you do to prevent cross-contamination? - ANSWER-wash and sanitize your equipment when switching from cutting meat to preparing the apples for desert there are alternative manual war washing equipment including which of the following? - ANSWER-all of the above which of the following explains part of the proper way to use a 3 compartment sink? - ANSWER-for each sink, ensure items can be completely submersed in water when using hot water to sanitize in a 3 compartment sink, the water must be at least what temperature? - ANSWER-170 which is the following is true about sanitizing? - ANSWER-sanitizing reduces the number of microorganisms and bacteria on surfaces is it acceptable to load dishes and let the dish washing machine run if there is food debris or grease residue on the inside of the machine. - ANSWER-false if tcs food is maintained in the danger zone (41 to 135) for more than 4 hours while being prepared what should you do? - ANSWER-throw it out you do not feel well and go to the doctor where you are diagnosed with one of the big 6.what should you do? - ANSWER-call your manager and let them know the only way to know for certain if food has been cooked it's safe minimum internal
cooking temperature is to: - ANSWER-use a thermometer to check the temperature
how should you store items in the refrigerator? - ANSWER-store all raw meats separately what are the food borne illnesses? - ANSWER-infections caused by consuming food or beverages that contain harmful bacteria,. parasite, viruses, or chemicals the big 6 food borne pathogens are: - ANSWER-highly infectious food borne pathogens how often should you change your single use gloves? - ANSWER-all the above which of the following should you not do in order to ensure food is prepared in a sanitary matter? - ANSWER-wear your long hair down while preparing food when using a 3 compartment sink, which of the following should you do to ensure items are properly sanitized? - ANSWER-all of the above
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