YMCA EXAM QUESTIONS AND ANSWERS. COMPLETE 2024 ACTUAL EXAM UPDATE.

YMCA EXAM QUESTIONS AND ANSWERS. COMPLETE 2024 ACTUAL EXAM UPDATE. How many people do you think get sick from food-born related illnesses each year? --Correct Answer--About 48 million Which of the following is NOT a high risk population group of food borne illnesses? --Correct Answer--Teenagers Which of the following would NOT be considered a condition that can cause your immune system to be impaired? --Correct Answer--muscle ache Foodborne illness are --Correct Answer--very contagious and dangerous How long do you think it takes for bacteria to double? --Correct Answer--20 minutes What are 4 sources of biological contamination --Correct Answer--fungi bacteria Viruses paracites Potential hazards food --Correct Answer--bread The tempter danger zone is from to . --Correct Answer--41 F. 135 F When pathogens transfer from one place to another, we call it --Correct Answer--cross- contamination What is the acronym that describes conditions that promote bacterial growth –Correct Answer--FAT TOM Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for --Correct Answer--cross-contamination Employees must wash their hands for a minimum of --Correct Answer--20 seconds Before putting on clean gloves you should --Correct Answer--wash your hands Gloves for preparing food should be --Correct Answer--single use only, and changed when switching tasks that could lead to cross-contamination Sick employees should: --Correct Answer--notify person in charge All milk and dairy products are required to be --Correct Answer--Grade A, pasteurized Refrigerators should never be above --Correct Answer--41 F When foods are kept in refrigeration, bacterial growth --Correct Answer--slow downs To ensure proper inspection, deliveries should be scheduled during --Correct Answer--slow times Thermometers should be --Correct Answer--mental stem Pork chops should be cooked for 15 seconds for a minimum temperature of –Correct Answer--145 F C.R.O.W is an acronym for proper method of --Correct Answer--thawing food Hot food must be cooled rapidly to slow down --Correct Answer--bacterial growth