State Food Safety Test for Utah Questions With Complete solution

What is a biological hazard? - ANSWER-A disease or illness spread through bacteria, viruses or parasites that are present in air, food, water, soil, animals and humans. An example is Hepatitis A. What are safe ways to cool hot foods? - ANSWER--Divide into smaller portions then refrigerate -Use a cooling paddle then refrigerate -Cool in an ice bath then refrigerate Name where you can't smoke - ANSWER--Kitchen -Food storage area -Buffet area How do you keep Ready-to-Eat foods safe? - ANSWER-Wearing gloves or using utensils when handling instead of using your bare hands What is a safe practice when using thermometers in cooking? - ANSWER-Thermometers must be cleaned and sanitized as any other food contact surface Name a behavior likely to contaminate food: - ANSWER-Running your fingers through your hair What is a physical hazard? - ANSWER-Foreign bodies in food usually due to accidental contamination or poor handling practices. A piece of plastic packaging is an example. What is true about single-use gloves? - ANSWER--Gloves must be changed when switching tasks -Gloves provide added safety when preparing and cooking food -Always wash your hands prior to putting on a fresh pair of gloves What is true about taking care of garbage? - ANSWER-Garbage will attract pests if it's not disposed of properly Where should raw meat be placed in a refrigerator? - ANSWER-On the bottom shelf If you are experiencing diarrhea, vomiting, a fever with a sore throat or a yellowing of your skin or your eyes, what should you do? - ANSWER-Freak the **** Out!! Stay home and call your manager Name a behavior that is likely to spread foodborne illness: - ANSWER-Sneezing in a food preparation area What is the temperature of the hot water in a three-compartment sink? - ANSWER-The water must be at least 171 degrees Fahrenheit When do you need to change your single-use gloves? - ANSWER-They must be changed anytime you switch tasks, take a break, or they tear. To avoid cross contamination... - ANSWER-...wash your hands frequently throughout your shift What is NOT true about food safety? - ANSWER-Cooks and other behind the scene kitchen staff are the only ones who need to be concerned with food safety. Using the ice-point method for calibrating thermometers you place it into ice water and adjust it until it reads: - ANSWER-32 degrees Fahrenheit To keep stored food safe, you should: - ANSWER-Not place food directly on the floor, label all food with a 'sell by' date, not store thawing meat on the top shelf, and not leave raw or cooked food uncovered. When serving beverages, you should: - ANSWER--Use an ice scoop to fill the glass -Always carry cups by the base or handle -Not carry cups by placing your hand over the top -Use your hands to place ice into cups How should you NOT reheat food? - ANSWER-Use hol-holding equipment What should food handlers not wear? - ANSWER-Jewelry such as rings, bracelets and watches should not be worn while preparing food Food handlers can contaminate ready-to-eat foods by: - ANSWER-Using the same gloves to work with raw meats and then to prepare a sandwich Name an example of sanitizing: - ANSWER-Submerging dishes in a chlorine solution after they had been washed and rinsed The minimum cooking temperature for a whole fish is: