E FOOD HANDLERS QUESTIONS WITH 100%SOLVED ANSWERS(GUARANTEED SUCCESS)

The three goals of food safety are to provide food that is - correct answer...-safe - honestly presented -unadulterated four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public. - correct answer...Step 1: Show Step 2: Tell Step 3: Do Step 4: Review What is the least effective way to teach Food Service personnel how to provide safe food to the public? - correct answer...Leave Food Servers to study written material on their own Regulation and legislation of Food Safety standards comes from three levels. Which organizations might you engage with at each level? - correct answer...Federal Level Organizations: The U.S. Department of Agriculture (USDA), The Food and Drug Administration (FDA) State Level Organizations: State Food Regulatory ProgramsLocal Level Organizations: City, county, or state health inspectors (i.e. Sanitarians, health officials, or environmental health specialists) 3 sources of foodborne illness - correct answer...-biological hazards - chemical hazards - physical hazards How are the sources of foodborne illness most commonly introduced to food? Select the 3 correct answers below. - correct answer...- incoming raw materials - food handlers -pest which of the following are the main responsibilities of the Person in Charge (PIC) of Food Safety? - correct answer...-develop and implement all operating procedures required by the food code - ensure all employees are aware that they must report certain health conditions that relate to the transmission of foodborne illness - ensure any product received by the establishment after operating hours is delivered in a manner that does not create a food safety hazard. 5 Biological Contaminants: - correct answer...1: Bacteria 2: Viruses 3: Live parasites 4: Fungi 5: Molds list 6 sources of Chemical Contaminants: - correct answer...1: Cleaning & sanitizing 2: Pesticides 3: Non-edible lubricants 4: Personal care products 5: Paints 6: Certain types of metal, when improperly used 3 types of Physical Contaminants - correct answer...1: Inedible food parts (bones, fish scales, & fruit pits) 2: Dead bugs (organic matter) 3: Unnatural physical contaminants (artificial nails, bandaids, metal, & glass) What are the 5 ways in which bacteria can infect food? - correct answer...1: Time & temperature 2: Soil 3: Animals 4: Raw meat 5: Human contact 3 ways viruses can be transmitted - correct answer...-Hand contact -Sneezing & coughing -Through the air What are the 4 ways in which chemical toxins can be introduced in food? - correct answer...1: Insecticides 2: Cleaning products 3: Byproduct of multiplying bacteria 4: Using improper metal materials What are the FDA's Big Six illnesses? - correct answer...1: Nontyphoidal Salmonella 2: Salmonella TyphiIllness 3: ShigellaIllness 4: Shiga Toxin Producing E. Coli 5: Hepatitis A Norovirus Which of the following are symptoms of Big Six food poisoning? - correct answer...-Diarrhea -Abdominal pain & cramps -Nausea & vomiting -Fever & headache Which common bacterium can be destroyed by proper heating but that can multiply in low temperatures where most bacteria cannot? - correct answer...Listeria Which common bacterium can survive in low oxygen environments, such as a punctured container and can cause life-threatening sickness? - correct answer...Clostridium Botulinum Which of the following food lists are Temperature Controlled for Safety (TCS) foods (foods that are susceptible to foodborne hazards due to time and temperature)? - correct answer...-Meat, Fish, Poultry -Rice, Potatoes, Pasta -Cooked Vegetables List the factors that bacteria need to grow and cause foodborne illnesses (using the acronym FATTOM): - correct answer...Food Acidity Temperature Time Oxygen Moisture Which of the 4 factors of FATTOM are the most important for you to monitor as a Food Manager? - correct answer...T,T,O,M What is the Temperature Danger Zone? - correct answer...The temperature range where bacteria grow: 41 - 135 degrees F Which of the following guidelines should you follow for labeling food for on-site storage & reuse? - correct answer...-All food items not stored in their original containers must be labeled. -Food labels should include the name of the food or a statement that clearly and accurately identifies it. -It is not necessary to label food if it will clearly not be mistaken for another item. In the spaces below, list three important rules that insure proper date marking: - correct answer...Rule 1: A total of 7 days Rule 2: Must be held at 41 degrees F or lower Rule 3: Count begins the day the food was prepped or container was opened What are the 2 practices that increase the chance of spreading viral infections? - correct answer...-Poor handwashing (duration, technique, and infrequency) -Handling or being near food when symptoms of illness are present What are the 2 best ways to avoid plant and fish toxins? - correct answer...-Purchase these goods from approved, reputable suppliers -Store and prepare them properly In the spaces below, list 4 ways to minimize the risk of parasites. - correct answer...1: Use approved, reputable suppliers 2: Use water from safe sources 3: Cook all meats, fish, & shellfish to approved temperatures 4: Follow established hygiene guidelines When can animals be allowed in a food serving establishment? - correct answer...-When edible or decorative fish are in aquariums, shellfish or crustacea are on ice, under refrigeration, or in a display tank s -When police or security officers have patrol dogs in certain areas -When service animals are with their owner or a service animal in training with an approved trainer -When pets are in common dining areas of institutional care facilities outside of meal times In the spaces below, list five ways in which you can keep food safe from chemical contamination. - correct answer...-Only use chemicals that are approved for use near -Never put chemicals in unlabeled containers that could be used for other purposes -Chemical containers must have easy-to-read labels and easy-to-follow directions -Food must be stored in containers designated for food storage -Fresh fruits and vegetables should always be washed thoroughly In the spaces below, list three ways in which you can keep food safe from physical contamination. - correct answer...-Examine food closely before serving -Wash fruits and vegetables carefully before serving -Keep food preparation areas free of objects that could fall into food Complete this sentence describing cross-contamination: Transferring an ____, _________, or ___________ from one food or surface to another. - correct answer...organism, toxins, poison two strategies that can be used to avoid cross-contamination. - correct answer...-Wash all surfaces that come in contact with raw meat, poultry, fish, and eggs with hot, soapy water and sanitize before moving on to the next step in food preparation. -Cutting boards or cutting blocks that have scratches and cuts into the surface must be resurfaced or replaced as needed. four strategies that help avoid contamination from common food allergies. - correct answer...-Make food content information available to customers and provide complete, easy- to-understand information about how your food was prepared. -Ensure no cross-contamination of allergenic and non-allergenic food. -Store allergenic foods away from non-allergenic foods when possible. -Always thoroughly clean equipment used to prepare allergenic foods.