360 ANSI Training Food Test

360 ANSI Training Food Test People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _______. accidentally deliberately with unwashed hands accidentally, deliberately, or with unwashed hands - accidentally, deliberately, or with unwashed hands You should wash your hands _______. after cutting carrots, before cutting tomatoes after putting clean dishes away before putting on disposable gloves before going to the bathroom - before putting on disposable gloves A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______. wash hands after tasting every item use a clean spoon for each item taste all items below 41°F first always taste the oldest items first - use a clean spoon for each item Why should you stock only brightly colored bandages for first aid supplies? So they can add some color to a commonly starched-white environment. So customers can see them and feel confident all precautions are being taken. So they can be more easily be found should they fall into food. So inspectors will notice that you are in compliance with FDA Food Code. - So they can be more easily be found should they fall into food. Which one of the following contaminants is a physical contaminant? Hair Salmonella Insecticide Botulism - Hair How long should you wash your hands? 5 seconds 20 seconds 30 seconds 1 minute - 20 seconds Contamination of food items by other living organisms is known as: Physical contamination Biological contamination Chemical contamination All of the above - Biological contamination Which of the following statements is not true about thermometers and temperature taking? Only managers should take food temperatures. Temperatures must be taken with calibrated thermometers. Temperatures should be taken when food is received. Temperatures should be taken while food is being held for service. - Only managers should take food temperatures. What is the maximum number of hours that food can be held in the food danger zone? 1 hour 3 hours