Unit 2: The Food Service Industry
What are the three types of contamination that make food unsafe? - Answers-The three types of
contamination that makes food unsafe are Biological,Chemical,and Physical.
Cross contamination occurs when.. - Answers-pathogens transfer from one surface to another.
Time and temperature abuse occurs when? - Answers-By not limiting how long food spends at incorrect
temperatures.
A food handler transfer pathogens from hand to food.How can this be prevented? - Answers-This can be
prevented by the food handlers washing their hands and sanitizing their hands and also wearing gloves.
A food handler sprays a cleaner into the fryer oil and continues to use the fire,What types of hazard is
this? - Answers-chemical hazard
After cutting a melon,a food handler put them in a cooler.What is this an example of? - Answers-This is
an example of controlling time and temperature.
A good handler had just finished busing a table.What must the food handler do before handling food? -
Answers-They need to wash their hands for 20 seconds in the water temperature 110 Fahrenheit.
When should hand antiseptics be used? - Answers-After washing your hands.
What are the three types of contamination that make food unsafe? - Answers-The three types of
contamination that makes food unsafe are Biological,Chemical,and Physical.
Cross contamination occurs when.. - Answers-pathogens transfer from one surface to another.
Time and temperature abuse occurs when? - Answers-By not limiting how long food spends at incorrect
temperatures.
A food handler transfer pathogens from hand to food.How can this be prevented? - Answers-This can be
prevented by the food handlers washing their hands and sanitizing their hands and also wearing gloves.
A food handler sprays a cleaner into the fryer oil and continues to use the fire,What types of hazard is
this? - Answers-chemical hazard
After cutting a melon,a food handler put them in a cooler.What is this an example of? - Answers-This is
an example of controlling time and temperature.
A good handler had just finished busing a table.What must the food handler do before handling food? -
Answers-They need to wash their hands for 20 seconds in the water temperature 110 Fahrenheit.
When should hand antiseptics be used? - Answers-After washing your hands.
