Food Handlers Test Questions solved 100% Correct
3 types of food hazards - ✔✔physical, chemical, an dbiological
Physical Hazards - ✔✔hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - ✔✔Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
chemical hazards - ✔✔pesticides, cleaning supplies, and toxic metals that come from using
improper cookware. and they are more dangerous because you usually cannot see them
prevent chemical - ✔✔properly labeling all chemicals and storing them separately from food
biological hazards - ✔✔bacteria, virus, fungi, parasites, poisons,
prevent biological - ✔✔Moldy food and bulging cans need to be thrown away
food borne illness - ✔✔caused by biological hazards
symptoms - ✔✔stomach cramping, diarrhea, fever, headache, vomiting, and severe
exhaustion
effects - ✔✔usually last only a day or two, but in some cases they continue for a week or
more, and may even have serious long-term consequences such as blurred vision, paralysis, and
even death.
high risk - ✔✔children, the elderly, pregnant women, and persons who are hospitalized
, bacteria - ✔✔need food, moisture, and warm temp
viruses - ✔✔sprread by an infected person, could spread illness before knowing they are sick
the big 5 - ✔✔The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last
two are viruses: Hepatitis A and Norovirus.
shigella - ✔✔potent bacteria that can cause severe diarrhea, painful stomach cramping, and
vomiting. can cause shigellosis.
e. coli - ✔✔bacteria can cause bloody diarrhea, severe dehydration, and even death. found
naturally in the digestive systems of many animals, including cattle
salmonilla - ✔✔infection, or salmonellosis, is the most common bacterial food-borne illness
in the United States. naturally found in animals usually poultry
hepatitis a - ✔✔affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to
the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin -
jaundice
norovirus - ✔✔stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the
stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting,
and diarrhea, accompanied by abdominal cramps. Infected persons may also experience
headache, fever, chills, or muscle aches. Symptoms usually last for just a day or two; however,
during that brief period, people usually feel very ill and vomit many times a day.
wounds - ✔✔Any wound should always be covered with a bandage. When preparing food,
injuries on the hands should be bandaged, covered by a finger cot (if the cut is on a finger), and
covered by single-use, disposable gloves. If you cut or burn yourself while on the job, stop what
3 types of food hazards - ✔✔physical, chemical, an dbiological
Physical Hazards - ✔✔hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - ✔✔Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
chemical hazards - ✔✔pesticides, cleaning supplies, and toxic metals that come from using
improper cookware. and they are more dangerous because you usually cannot see them
prevent chemical - ✔✔properly labeling all chemicals and storing them separately from food
biological hazards - ✔✔bacteria, virus, fungi, parasites, poisons,
prevent biological - ✔✔Moldy food and bulging cans need to be thrown away
food borne illness - ✔✔caused by biological hazards
symptoms - ✔✔stomach cramping, diarrhea, fever, headache, vomiting, and severe
exhaustion
effects - ✔✔usually last only a day or two, but in some cases they continue for a week or
more, and may even have serious long-term consequences such as blurred vision, paralysis, and
even death.
high risk - ✔✔children, the elderly, pregnant women, and persons who are hospitalized
, bacteria - ✔✔need food, moisture, and warm temp
viruses - ✔✔sprread by an infected person, could spread illness before knowing they are sick
the big 5 - ✔✔The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last
two are viruses: Hepatitis A and Norovirus.
shigella - ✔✔potent bacteria that can cause severe diarrhea, painful stomach cramping, and
vomiting. can cause shigellosis.
e. coli - ✔✔bacteria can cause bloody diarrhea, severe dehydration, and even death. found
naturally in the digestive systems of many animals, including cattle
salmonilla - ✔✔infection, or salmonellosis, is the most common bacterial food-borne illness
in the United States. naturally found in animals usually poultry
hepatitis a - ✔✔affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to
the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin -
jaundice
norovirus - ✔✔stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the
stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting,
and diarrhea, accompanied by abdominal cramps. Infected persons may also experience
headache, fever, chills, or muscle aches. Symptoms usually last for just a day or two; however,
during that brief period, people usually feel very ill and vomit many times a day.
wounds - ✔✔Any wound should always be covered with a bandage. When preparing food,
injuries on the hands should be bandaged, covered by a finger cot (if the cut is on a finger), and
covered by single-use, disposable gloves. If you cut or burn yourself while on the job, stop what
