360 ANSI training food test exam 2022 new solution update

360 ANSI training food test exam 2022 new solution updatePeople 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 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 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 Why should you stock only brightly colored bandages for first aid supplies? 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. Which one of the following contaminants is a physical contaminant? Hair Salmonella Insecticide Botulism - Hair How long should you wash your hands? 5 seconds 20 seconds 30 seconds 1 minute - 20 seconds Contamination of food items by other living organisms is known as: Physical contamination Biological contamination Chemical contamination All of the above - Biological contamination 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. 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 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 Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas. Sit or dance Spit or smoke Eat or drink Play or joke - Spit or smoke It is important for a food business to keep out flying insects. Screens on kitchen doors can be very effective as long as the screen mesh is the right size, there are no tears and _______. employees do not smoke outside the door the door is kept closed as much as possible employees wash hands when re-entering the kitchen there are fly strips hanging outside the door - the door is kept closed as much as possible Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most effective ways to prevent spreading them is _______. giving employees time off when they ask for it good, proper hand washing separate bathrooms for employees and customers wearing clean uniforms to work - good, proper hand washing If an employee is receiving a food delivery and inspecting the items, which of the following is not a reason to refuse food items? rotten smell off color the driver does not speak English the packaging is broken open - the driver does not speak English If a hair gets into food, it could be introducing _______ contamination into the food. physical or chemical chemical or biological biological or physical physical, chemical, or biological - physical, chemical, or biological Health departments consider it a violation to dry dishes with a towel after washing, rinsing and sanitizing dishes. The greatest food safety concern is _____. There are too many different kinds of towels Cross-contamination from dish to dish Employees won't be thorough Lint from the towels gets onto the dishes - Cross-contamination from dish to dish Which of the following is not a sign of possible pest infestation? Torn packaging with food leaking out Smelly garbage Dead insect bodies Feathers and fur - Smelly garbage When an employee does the work neces