Food Handlers Permit Test| Questions and Answers (A+ Solution guide)

Transferring of pathogens from one surface to another - What is Cross Contamination? By cleaning and sanitizing - How can you prevent Cross Contamination? Biological, Chemical, and Physical - What are the three types of hazards that make food unsafe? Leaving food out too long in the danger zone - What is Time-Temperature abuse? Touching hair/face, handling raw food, equipment, using restroom - What are four situations where food handlers should wash their hands? A plain band ring - What is the only jewelry food handlers can wear while working? Water and sanitizer - When using a three compartment sink to wash dishes, what is the third compartment be filled with? Diarrhea, vomiting, jaundice and a sore throat with a fever. - List four illness symptoms a sick employee must report to the manager/teacher. Human mucous from sneezing and coughing - Where does Staphylococcus come from? Raw poultry and eggs - Where does Salmonella come from? Ground beef - Where does E. Coli come from? Improperly canned foods/Bulging Cans - Where does Botulism come from?