Food Service Prep Food Handlers | 60 Questions with 100% Correct Answers | Verified | Latest Update 2024
which of the following is true about the big 6 food borne pathogens - ✔✔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? - ✔✔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 - ✔✔false
what should you do if you experience symptoms like diarrhea while at work? - ✔✔report them immediately to your supervisor or the person in charge (PIC)
to help ensure you are preventing the spread of food borne illnesses? - ✔✔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. - ✔✔false
what are some ways you can help ensure food is safe for consumers? - ✔✔all of the above
which of the following demonstrates an example of the proper way to wear single use gloves? - ✔✔washing your hands before putting on your single use gloves
good hygiene includes: - ✔✔wearing tight clothes close to your body so that sleeves and other clothing won't accidentally touch food
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a customer asks for an already baked cookie from your bakery display. how should you hand it to her? - ✔✔using tongs
prepared for food which will remain hot until serving must remain at a temperature above? - ✔✔135
what is an example of cross-contamination? - ✔✔all of the above
how can you help reduce potential pest infestations? - ✔✔clean thoroughly under and between equipment where pests could hide
what can you do to prevent cross-contamination? - ✔✔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? - ✔✔all of the above
which of the following explains part of the proper way to use a 3 compartment sink? - ✔✔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?
- ✔✔170
which is the following is true about sanitizing? - ✔✔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. - ✔✔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? - ✔✔throw it out
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