360 ANSI training food test 2023 Questions and Answers / Correctly answered

1. People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food . accidentally deliberately with unwashed hands accidentally, deliberately, or with unwashed hands: accidentally, deliberately, or with unwashed hands 2. You should wash your hands . after cutting carrots, before cutting tomatoes after putting clean dishes away before putting on disposable gloves before going to the bathroom: before putting on disposable gloves 3. A cook who is doing a quality check on the serving lines by tasting sauces and sides must . wash hands after tasting every item use a clean spoon for each item taste all items below 41°F first always taste the oldest items first: use a clean spoon for each item 4. Why should you stock only brightly colored bandages for first aid sup- plies? So they can add some color to a commonly starched-white environment. So customers can see them and feel confident all precautions are being taken. So they can be more easily be found should they fall into food. So inspectors will notice that you are in compliance with FDA Food Code.: So they can be more easily be found should they fall into food. 5. Which one of the following contaminants is a physical contaminant? Hair Salmonella Insecticide Botulism: Hair 6. How long should you wash your hands? 5 seconds 20 seconds 30 seconds 1 minute: 20 seconds 7. Contamination of food items by other living organisms is known as: Physical contamination Biological contamination Chemical contamination All of the above: Biological contamination 8. Which of the following statements is not true about thermometers and temperature taking? Only managers should take food temperatures. Temperatures must be taken with calibrated thermometers. Temperatures should be taken when food is received. Temperatures should be taken while food is being held for service.: Only managers should take food temperatures. 9. What is the maximum number of hours that food can be held in the food danger zone? 1 hour 3 hours 4 hours 6 hours: 4 hours 10. All foods can be measured on the pH scale to determine if they have the right amount of acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the bacteria most likely to grow? below 7.0 above 7.0 3.0 to 10.0 7.9: below 7.0 11. Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never in preparation areas.