Safe-Staff Food Handler Certification (Ch. 1) Questions With Correct Answers

Safe-Staff Food Handler Certification (Ch. 1) Questions With
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Correct Answers
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TF //- //If //work //surfaces //and //utensils //are //not //properly //cleaned //and //sanitized, //food //can
become //unsafe. //- //CORRECT //ANSWERS(S)✔✔True
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TF //- //A //leading //cause //of //foodborne //illness //is //unsafe //food //handling //by //food //service
workers. //- //CORRECT //ANSWERS(S)✔✔True
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TF //- //Salt //is //a //common //food //allergen //- //CORRECT //ANSWERS(S)✔✔False



TF //- //Florida //law //requires //food //safety //training //for //food //service //workers //- //CORRECT
ANSWERS(S)✔✔True
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TCS //food //must //not //remain //in //the //Temperature //Danger //Zone //for //more //than //--- //hours. //-
CORRECT //ANSWERS(S)✔✔4
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TCS //food //that //has //been //in //the //Temperature //Danger //Zone //for //longer //than //the //allowed
time //must //be //--- //- //CORRECT //ANSWERS(S)✔✔Discarded /// //thrown //away
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The //three //types //of //hazards //which //can //cause //food //are: //---, //---, //and //--- //- //CORRECT
ANSWERS(S)✔✔Biological, //Chemical, //Physical
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Scientific //research //has //proven //that //poor //personal //--- //is //a //leading //cause //in //the //spread //of
foodborne //illness. //- //CORRECT //ANSWERS(S)✔✔Hygiene
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