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safe food handler
how to wor in kitchen
| Question | Answer |
|---|---|
| After handwashing, when drying your hands, which of the following should NOT be done | use a clean cloth hand towel |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds |
| Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever | she must be excluded from the restaurant |
| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food |
| Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating | Histamine (Scromboid) |
| Symptoms of physical contamination can include all of the following EXCEPT | diarrhea |
| A burning sensation in the throat and reddening of the face and neck are symptoms of | Histamine (Scromboid) |
| The term cross contact specifically relates to | cleaning equipment that has come in contact with food allergens |
| This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness | Brevetoxin (Neurotoxic) |
| The virus that is extremely contagious causing diarrhea and vomiting is | Novovirus |
| Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount | Salmonella spp. |
| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by | Clostridium perfringens |
| The foodborne illness that can be a problem for Asian restaurants because of the significant amount of rice prepared and served daily is | Bacillus cereus |
| Bacteria, viruses, parasites and toxins are considered which type of hazard | biological |
| Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? | 4 hours |
| A sign of spoilage includes white or pink discoloration or slime: | yeast |
| Baked potatoes that have been time and temperature abused can be a source of | Clostridium botulism |
| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | Campylobacteriosis |
| The foodborne illness that is particularly dangerous to pregnant women and newborns is | Listeriosis |
| Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens |
| The F in FAT TOM stands for | food |
| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? | Listeriosis |
| TCS foods include all of the following EXCEPT | bread |
| The category of pathogen that probably spoils food more than it causes illness is | fungi |
| The pH level is is best for bacteria to grow is | 4.6 to 7.5 |
| The temperature danger zone or TDZ is between | 41 and 135 degrees F. |
| Day-care and medical communities have had frequent issues with this parasite | Cryptosporidiosis |
| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | Staphylococcus aureus |
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus |
| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi |
| Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: | Salmonella spp. |
| The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses |
| The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is | Listeriosis |
| Canned foods and untreated garlic and oil mixtures are foods commonly linked to | Clostridium botulism |
| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: | parasites |
| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Cyclosporiasis |
| The water activity level that where bacteria grow well is | 85 and above |
| Commonly associated with oysters, this illness could cause death if the customer has a liver disease | Vibrio vulnificus/vibrio parahaemolyticus |
| The illness that is very contagious and has been associated with cruise ships | Novovirus |
| The bacteria that is linked to flies which transfer bacteria to food is | Shigella spp. |
Created by:
susie9810
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