premier food safety Exam Questions
with 100% Verified Answers
Which of the following is NOT a high risk population group for food borne
illness - -Teenagers
-Which of the following would NOT be considered a condition that can cause
your immune system to be impaired - -muscle ache
-Foodboorne illnesses are - -Very contagious and dangerous
-Which of the following would be considered a food borne outbreak - -2 or
more people get risk from eating the same food
-The temperature danger zone is from to - -41-135
-When pathogens transfer from one place to another, we call this - -Cross
contamination
-What is the acronym that describes conditions that promote bacterial
growth - -FAT TOM
-Using the same knife and cutting board to prep raw chicken and raw beef
can be a threat for ____ - -cross contamination
-A food handler sprays a cleaner into the fryer oil and continues to use the
fryer. What type of contamination could result from this? - -Chemical
-A sandwich contaminated with the Hepatits A virus is an example of this? -
-A biological hazard
-Employees must wash their hands for a minimum time of - -20 seconds
-What should you do before putting on clean gloves? - -Wash your hands
-Gloves for preparing food should be ______ - -Single-use only, and changed
when switching tasks that could lead to cross contamination
-What should sick employees do? - -Notify the person in charge(PIC)
immediately
-Jaundice is an example of - -A reportable symptom
with 100% Verified Answers
Which of the following is NOT a high risk population group for food borne
illness - -Teenagers
-Which of the following would NOT be considered a condition that can cause
your immune system to be impaired - -muscle ache
-Foodboorne illnesses are - -Very contagious and dangerous
-Which of the following would be considered a food borne outbreak - -2 or
more people get risk from eating the same food
-The temperature danger zone is from to - -41-135
-When pathogens transfer from one place to another, we call this - -Cross
contamination
-What is the acronym that describes conditions that promote bacterial
growth - -FAT TOM
-Using the same knife and cutting board to prep raw chicken and raw beef
can be a threat for ____ - -cross contamination
-A food handler sprays a cleaner into the fryer oil and continues to use the
fryer. What type of contamination could result from this? - -Chemical
-A sandwich contaminated with the Hepatits A virus is an example of this? -
-A biological hazard
-Employees must wash their hands for a minimum time of - -20 seconds
-What should you do before putting on clean gloves? - -Wash your hands
-Gloves for preparing food should be ______ - -Single-use only, and changed
when switching tasks that could lead to cross contamination
-What should sick employees do? - -Notify the person in charge(PIC)
immediately
-Jaundice is an example of - -A reportable symptom
