Food Safety Questions and Answers

Food Safety Questions and Answers 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. B What are the three categories of contamination to food safety? a. Biological, Chemical, Environmental b. Biological, Chemical, Physical c. Biological, Practical, Poisons d. Infectious, Chemical, Hazardous B Which food would most likely cause a foodborne illness? a. Grape juice b. Diced tomatoes c. Whole wheat flour d. Powdered milk B Cross-contamination would likely occur if... a. Carrots are undercooked b. Meat is left out at room temperature c. Employees fail to wash their hands returning from the restroom d. Cutting boards are not washed, rinsed and sanitized between use D A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of a. Time-Temperature Abuse b. Poor Personal Hygiene c. Cross Contamination d. Acceptable Safe Food Practices. B Left over chili is left sitting out to cool on the counter, this is an example of? a. Time-Temperature Abuse b. Cross Contamination c. Poor Personal Hygiene d. Poor Cleaning and Sanitizing A A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an example of a. Time-Temperature Abuse b. Poor Personal Hygiene