SafeStaff Food Handler Certificate Test Verified Answers

SafeStaff Food Handler Certificate Test Verified Answers If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. ️True A leading cause of foodborne illness is unsafe food handling by food service workers. ️True Salt is a common food allergen. ️False Florida law requires food safety training for food service workers. ️True TCS food must not remain in the Temperature Danger Zone for more than _____ hours. ️4 TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ____________. ️Thrown away The three types of hazards which can cause contamination of food are: ________, _________ and _________. ️Biological, chemical, physical Scientific research has proven that poor personal _________ is a leading cause in the spread of foodborne illness. ️Hygiene The Temperature Danger Zone, between 41°F tp 135°F, is the temperature range in which harmful ____________ grow most rapidly. ️Microorganisms ____________ occurs when there is a transfer of microorganisms from one surface to another. ️Cross-contamination When preparing food, work in _________ batches to ____________ the time food spends in the Temperature Danger Zone. ️Small, minimize ________________ is an extremely important factor in preventing contamination when preparing and serving food. ️Proper handwashing A foodborne illness is a disease caused when people eat contaminated food. ️True Wheat is a common food allergen. ️True "Excluded" employees may return to work as soon as they feel better. ️False Employees have a legal responsibility to notify their supervisor when ill. ️True A potentially hazardous or ______ food is capable of supporting the rapid growth of harmful microorganisms. ️TCS ____________ illnesses are commonly caused by poor personal hygiene behaviors. ️Foodborne Employees must report certain diagnosed illnesses and certain symptoms of illness to their __________. ️Manager Microorganisms capable of causing foodborne illness include: virus, fungi, parasites and __________. ️Bacteria Which of the following is not a type of microorganism? ️Acidity Which of the following is the acronym used to remember the conditions in which microorganisms grow best? ️FAT TOM Which of the following illnesses result in a food employee being "excluded" from work? ️All of the above (Salmonellosis, E. Coli, Hepatitis A.) Employees must report which of the following symptoms of illness to his or her manager: ️Sore throat with fever. Employees may eat a meal and cook for customers at the same time. ️False Employees should wash hands in the nearest prep sink. ️False A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food. ️True Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing. ️True Cuts, burns or sores on fingers should be covered with a clean and dry ___________ and protective moisture-roof barrier, such as a finger cot. ️Bandage Expensive and dangerous food inspection violations can result when handsinks are not _________. ️Stocked Emloyees must ________ hands after employee breaks. ️Wash Never wipe or dry ________ on your pants or apron. ️Hands Research has shown that a common cause of foodborne illness is: ️All of the above (poor personal hygiene, cros-contamination, time and temperature abuse) Food employees must wash hands: ️All of the above (in between tasks, after using the bathroom, after taking out the garbage) Sick employees should: ️Immediately tell a manager or supervisor they are ill. To reduce foodborne illness employees should: ️All of the above (change gloves as needed, report