©BRIGHTSTARS EXAM SOLUTIONS
11/17/2024 10:19 AM
YMCA Exam Questions And Answers 100%
Pass
How many people do you think get sick from food-born related illnesses each year? -
answer✔About 48 million
Which of the following is NOT a high risk population group of food borne illnesses? -
answer✔Teenagers
which of the following would NOT be considered a condition that can cause your immune
system to be impaired? - answer✔muscle ache
foodborne illness are - answer✔very contagious and dangerous
How long do you think it takes for bacteria to double? - answer✔20 minutes
what are 4 sources of biological contamination - answer✔fungi
bacteria
viruses
paracites
potential hazards food - answer✔bread
The tempter danger zone is from _______ to ______. - answer✔41 F. 135 F
when pathogens transfer from one place to another, we call it - answer✔cross-contamination
What is the acronym that describes conditions that promote bacterial growth - answer✔FAT
TOM
Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for -
answer✔cross-contamination
employees must wash their hands for a minimum of - answer✔20 seconds
1|Page
, ©BRIGHTSTARS EXAM SOLUTIONS
11/17/2024 10:19 AM
Before putting on clean gloves you should - answer✔wash your hands
Gloves for preparing food should be - answer✔single use only, and changed when switching
tasks that could lead to cross-contamination
Sick employees should: - answer✔notify person in charge
All milk and dairy products are required to be - answer✔Grade A, pasteurized
Refrigerators should never be above - answer✔41 F
When foods are kept in refrigeration, bacterial growth - answer✔slow downs
To ensure proper inspection, deliveries should be scheduled during - answer✔slow times
thermometers should be - answer✔mental stem
Pork chops should be cooked for 15 seconds for a minimum temperature of - answer✔145 F
C.R.O.W is an acronym for proper method of - answer✔thawing food
Hot food must be cooled rapidly to slow down - answer✔bacterial growth
if a customer is having an allergic reaction the work should - answer✔call for emergency help
The person in charge is responsible for - answer✔the safety of customers and employees in the
food establishment
supervising and training employees on the safe food practices
What do you think is the minimum height for floor mounted equipment in the food prep area?
How many inches from the floor? - answer✔6 inches
A food-contact surface must be cleaned and sanitized - answer✔4 hour
Which are the only items that customers are allowed to bring up and reuse at a buffet line -
answer✔cups
Which of the following can be considered ready to eat? - answer✔bread
reducing pathogens to safe levels - answer✔sanitizing
after sanitizing a food service you should - answer✔let the surface air dry
the final compartment in a 3-compartment sink is used to: - answer✔sanitize dishes
2|Page
11/17/2024 10:19 AM
YMCA Exam Questions And Answers 100%
Pass
How many people do you think get sick from food-born related illnesses each year? -
answer✔About 48 million
Which of the following is NOT a high risk population group of food borne illnesses? -
answer✔Teenagers
which of the following would NOT be considered a condition that can cause your immune
system to be impaired? - answer✔muscle ache
foodborne illness are - answer✔very contagious and dangerous
How long do you think it takes for bacteria to double? - answer✔20 minutes
what are 4 sources of biological contamination - answer✔fungi
bacteria
viruses
paracites
potential hazards food - answer✔bread
The tempter danger zone is from _______ to ______. - answer✔41 F. 135 F
when pathogens transfer from one place to another, we call it - answer✔cross-contamination
What is the acronym that describes conditions that promote bacterial growth - answer✔FAT
TOM
Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for -
answer✔cross-contamination
employees must wash their hands for a minimum of - answer✔20 seconds
1|Page
, ©BRIGHTSTARS EXAM SOLUTIONS
11/17/2024 10:19 AM
Before putting on clean gloves you should - answer✔wash your hands
Gloves for preparing food should be - answer✔single use only, and changed when switching
tasks that could lead to cross-contamination
Sick employees should: - answer✔notify person in charge
All milk and dairy products are required to be - answer✔Grade A, pasteurized
Refrigerators should never be above - answer✔41 F
When foods are kept in refrigeration, bacterial growth - answer✔slow downs
To ensure proper inspection, deliveries should be scheduled during - answer✔slow times
thermometers should be - answer✔mental stem
Pork chops should be cooked for 15 seconds for a minimum temperature of - answer✔145 F
C.R.O.W is an acronym for proper method of - answer✔thawing food
Hot food must be cooled rapidly to slow down - answer✔bacterial growth
if a customer is having an allergic reaction the work should - answer✔call for emergency help
The person in charge is responsible for - answer✔the safety of customers and employees in the
food establishment
supervising and training employees on the safe food practices
What do you think is the minimum height for floor mounted equipment in the food prep area?
How many inches from the floor? - answer✔6 inches
A food-contact surface must be cleaned and sanitized - answer✔4 hour
Which are the only items that customers are allowed to bring up and reuse at a buffet line -
answer✔cups
Which of the following can be considered ready to eat? - answer✔bread
reducing pathogens to safe levels - answer✔sanitizing
after sanitizing a food service you should - answer✔let the surface air dry
the final compartment in a 3-compartment sink is used to: - answer✔sanitize dishes
2|Page
