SafeStaff Food Handler Certificate Test Questions with Verified Solutions 2024

SafeStaff Food Handler Certificate Test Questions with Verified Solutions 2024 If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. - Answer - True A leading cause of foodborne illness is unsafe food handling by food service workers. - Answer -True Salt is a common food allergen. - Answer -False Florida law requires food safety training for food service workers. - Answer -True TCS food must not remain in the Temperature Danger Zone for more than _____ hours. - Answer -4 TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ____________. - Answer -Thrown away The three types of hazards which can cause contamination of food are: ________, _________ and _________. - Answer -Biological, chemical, physical Scientific research has proven that poor personal _________ is a leading cause in the spread of foodborne illness. - Answer -Hygiene The Temperature Danger Zone, between 41°F tp 135°F, is the temperature range in which harmful ____________ grow most rapidly. - Answer -Microorganisms ____________ occurs when there is a transfer of microorganisms from one surface to another. - Answer -Cross-contamination When preparing food, work in _________ batches to ____________ the time food spends in the Temperature Danger Zone. - Answer -Small, minimize ________________ is an extremely important factor in preventing contamination when preparing and serving food. - Answer -Proper handwashing A foodborne illness is a disease caused when people eat contaminated food. - Answer -True Wheat is a common food allergen. - Answer -True "Excluded" employees may return to work as soon as they feel better. - Answer -F