NC Food Handlers Study Guide with
Complete Solutions
_______________ are sick from foodborne illness each year - ANS-48 million
_______________ are hospitalized each year from foodborne illness - ANS-128,000
_______________ deaths each year from foodborne illness - ANS-3,000
Define foodborne illness - ANS-Any illness resulting from consuming contaminated
foods
Identify the 3 main food hazards that cause foodborne illness - ANS-Biological,
Chemical and Physical
Define biological food hazards and give some examples. - ANS-caused by dangerous
bacteria spread by dangerous activities (working when sick, cross-contamination, etc.).
Some examples are E.coli and salmonella. This is also the most common food hazard.
Define chemical food hazards and give some examples. - ANS-Poisonous substances
that occur naturally or are accidentally added during food handling. Some examples are
soaps and pesticides.
Define physical food hazards and give some examples. - ANS-Hard or soft objects in
food that can cause injury. Some examples are staples and jewelry
What are the 8 most common food allergens? - ANS-- Milk
- Soy
- Eggs
- Wheat
- Peanuts
- Nuts
- Fish
- Shellfish
The 8 most common allergens send someone to the emergency room every
_____________ - ANS-3 minutes
What is the management's (Person In Charge) role in helping prevent foodborne
illness? - ANS-The PIC should
- Know food codes and regulations
, - Be on premises at all times
- Answer all questions and provide training
- Monitor everything coming in and out of the kitchen
- Make sure all workers are following all rules
- Oversee food storage.
When the health inspector visits a restaurant, why do they check cleanliness of the
facility and whether there is a PIC present? - ANS-If the restaurant is dirty, it is likely
that they are not following food safety guidelines. If the PIC is not present, the facility is
not doing the correct job.
Which 4 segments of the population are highly susceptible to foodborne illness? (aka
YOPI) - ANS-- Young children under 5 years old
- Older people over 65 years old
- Pregnant
- Immune-Compromised (having serious illnesses such as cancer, HIV/AIDS, hepatitis,
and diabetes)
What is biological contamination in a restaurant? - ANS-Contamination of food caused
by germs on our bodies and in our environment
How does a food worker's health affect food safety? - ANS-If the food worker is sick,
they can easily spread germs and pathogens to you and your food
What should food workers do if they are sick? - ANS-When workers are sick, they
should stay home until symptoms have been gone for 24 hours. If they are at work,
don't work around food or anything that costumers will be around
What is the 24-hour rule? - ANS-It is how long one should wait from last observed
symptom to return to work.
What 4 symptoms are classified with the 24-hour rule? - ANS-- Vomiting
- Diarrhea
- Fever with sore throat
- Jaundice (yellow skin)
In addition to not working while sick, what other 5 habits promote good personal
hygiene for workers? - ANS-- Following hand washing rules
- Keep fingernails trimmed
- Use hair restraints when needed
- Wear proper work attire
- Cover cuts and burns and no jewelry
When is it appropriate for food workers to wash hands? In other words, under which
circumstances should you wash your hands? - ANS-- After using the bathroom
- After touching face or nose
Complete Solutions
_______________ are sick from foodborne illness each year - ANS-48 million
_______________ are hospitalized each year from foodborne illness - ANS-128,000
_______________ deaths each year from foodborne illness - ANS-3,000
Define foodborne illness - ANS-Any illness resulting from consuming contaminated
foods
Identify the 3 main food hazards that cause foodborne illness - ANS-Biological,
Chemical and Physical
Define biological food hazards and give some examples. - ANS-caused by dangerous
bacteria spread by dangerous activities (working when sick, cross-contamination, etc.).
Some examples are E.coli and salmonella. This is also the most common food hazard.
Define chemical food hazards and give some examples. - ANS-Poisonous substances
that occur naturally or are accidentally added during food handling. Some examples are
soaps and pesticides.
Define physical food hazards and give some examples. - ANS-Hard or soft objects in
food that can cause injury. Some examples are staples and jewelry
What are the 8 most common food allergens? - ANS-- Milk
- Soy
- Eggs
- Wheat
- Peanuts
- Nuts
- Fish
- Shellfish
The 8 most common allergens send someone to the emergency room every
_____________ - ANS-3 minutes
What is the management's (Person In Charge) role in helping prevent foodborne
illness? - ANS-The PIC should
- Know food codes and regulations
, - Be on premises at all times
- Answer all questions and provide training
- Monitor everything coming in and out of the kitchen
- Make sure all workers are following all rules
- Oversee food storage.
When the health inspector visits a restaurant, why do they check cleanliness of the
facility and whether there is a PIC present? - ANS-If the restaurant is dirty, it is likely
that they are not following food safety guidelines. If the PIC is not present, the facility is
not doing the correct job.
Which 4 segments of the population are highly susceptible to foodborne illness? (aka
YOPI) - ANS-- Young children under 5 years old
- Older people over 65 years old
- Pregnant
- Immune-Compromised (having serious illnesses such as cancer, HIV/AIDS, hepatitis,
and diabetes)
What is biological contamination in a restaurant? - ANS-Contamination of food caused
by germs on our bodies and in our environment
How does a food worker's health affect food safety? - ANS-If the food worker is sick,
they can easily spread germs and pathogens to you and your food
What should food workers do if they are sick? - ANS-When workers are sick, they
should stay home until symptoms have been gone for 24 hours. If they are at work,
don't work around food or anything that costumers will be around
What is the 24-hour rule? - ANS-It is how long one should wait from last observed
symptom to return to work.
What 4 symptoms are classified with the 24-hour rule? - ANS-- Vomiting
- Diarrhea
- Fever with sore throat
- Jaundice (yellow skin)
In addition to not working while sick, what other 5 habits promote good personal
hygiene for workers? - ANS-- Following hand washing rules
- Keep fingernails trimmed
- Use hair restraints when needed
- Wear proper work attire
- Cover cuts and burns and no jewelry
When is it appropriate for food workers to wash hands? In other words, under which
circumstances should you wash your hands? - ANS-- After using the bathroom
- After touching face or nose
