Food Sa fety Questions and Correct Answers 100% Verified Latest Update
- Which is TRUE regarding food safety training?
- The ideal length for a training session is one to two hours
- Training records should be used to document training
- Employees only require food safety knowledge that is specific to their tasks.
- Further training is unnecessary if employees received training upon being hired. - Correct Answer B
- Biological, Chemical, Environmental
- Biological, Chemical, Physical
- Biological, Practical, Poisons
- Infectious, Chemical, Hazardous - Correct Answer B
- Grape juice
- Diced tomatoes
- Whole wheat flour
- Powdered milk - Correct Answer B
- Carrots are undercooked
- Meat is left out at room temperature
- Employees fail to wash their hands returning from the restroom
- Cutting boards are not washed, rinsed and sanitized between use - Correct Answer D
- Time-Temperature Abuse 1 / 3
What are the three categories of contamination to food safety?
Which food would most likely cause a foodborne illness?
Cross-contamination would likely occur if...
A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of
- Poor Personal Hygiene
- Cross Contamination
- Acceptable Safe Food Practices. - Correct Answer B
- Time-Temperature Abuse
- Cross Contamination
- Poor Personal Hygiene
- Poor Cleaning and Sanitizing - Correct Answer A
- Time-Temperature Abuse
- Poor Personal Hygiene
- Cross Contamination
- Chemical Contamination - Correct Answer D
Left over chili is left sitting out to cool on the counter, this is an example of?
A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an example of
Cross-contamination can be prevented if utensils are washed after each use - Correct Answer F Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F - Correct Answer T Adults are more likely than pre-school age children to get sick from contaminated food - Correct Answer F An example of preventing cross contamination is when you prepare raw meats separately from ready-to-eat foods - Correct Answer T The FDA Food Code Model is an actual law that food establishments must follow - Correct Answer F 2 / 3
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety - Correct Answer T A foodborne-illness outbreak is two or more people sick from eating at the same place - Correct Answer F USDA is a federal agency responsible for inspection of meats, poultry and shell eggs - Correct Answer T Which condition does NOT typically support the growth of bacteria?
- Moisture
- Protein
- Time
- High acidity - Correct Answer D
- Control time and temperature
- Cook fish to proper temperatures
- Discard expired products
- Practice good personal hygiene - Correct Answer D
- I am found in the intestines of cattle
- Cooking ground beef correctly can destroy me
- Excluding employees with diarrhea can stop me
- Flies can spread me - Correct Answer D
- I am commonly spread to ready-to-eat foods like beverages and liquids
- Cooking food correctly can prevent me
- I am carried in the bloodstream and intestines of humans
- / 3
What is the best way to prevent a foodborne illness from viruses?
Which statement is NOT true about E-coli?
Which statement is NOT true about Salmonella Typhi?