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Food Safety Questions and Answers wel l
x x x x x x
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illustrated. x
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1. xWhich xis xTRUE xregarding xfood xsafety xtraining? x
a. The xideal xlength xfor xa xtraining xsession xis xone xto xtwo xhours x
b. Training xrecords xshould xbe xused xto xdocument xtraining x
c. Employees xonly xrequire xfood xsafety xknowledge xthat xis xspecific xto xtheir xtasks. x
d. Further xtraining xis xunnecessary xif xemployees xreceived xtraining xupon xbeing xhired. x-
x x
correct xanswer. x x xB x
x
What xare xthe xthree xcategories xof xcontamination xto xfood
xsafety? xa. xBiological, xChemical, xEnvironmental x
b. Biological, xChemical, xPhysical x
c. Biological, xPractical, xPoisons x
d. Infectious, xChemical, xHazardous x- x xcorrect xanswer. x x xB x
x
Which xfood xwould xmost xlikely xcause xa xfoodborne xillness? x
a. Grape xjuice x
b. Diced xtomatoes x
c. Whole xwheat xflour x
d. Powdered xmilk x- x xcorrect xanswer. x x xB x
x
Cross-contamination xwould xlikely xoccur xif...
xa. xCarrots xare xundercooked x
b. Meat xis xleft xout xat xroom xtemperature x
c. Employees xfail xto xwash xtheir xhands xreturning xfrom xthe xrestroom x
d. Cutting xboards xare xnot xwashed, xrinsed xand xsanitized xbetween xuse x- x xcorrect
xanswer. x x x
Dx
x
A xfoodhandler xscratches xa xcut xand xcontinues xto xprepare xa xsandwich. xThis xis xan
xexample xof x
, a. Time-Temperature xAbuse x
b. Poor xPersonal xHygiene x
c. Cross xContamination x
d. Acceptable xSafe xFood xPractices. x- x xcorrect xanswer. x x xB x
x
Left xover xchili xis xleft xsitting xout xto xcool xon xthe xcounter, xthis xis xan xexample
xof? xa. xTime-Temperature xAbuse x
b. Cross xContamination x
c. Poor xPersonal xHygiene x
d. Poor xCleaning xand xSanitizing x- x xcorrect xanswer. x x xA x
x
A xfoodhandler xsprays xcleaner xon xa xprep xtable xnext xto xready-to-eat xtuna xsalad; xthis
xis xan xexample xof x
a. Time-Temperature xAbuse x
b. Poor xPersonal xHygiene x
c. Cross xContamination x
d. Chemical xContamination x- x xcorrect xanswer. x x xD x
x
Cross-contamination xcan xbe xprevented xif xutensils xare xwashed xafter xeach xuse x- x
xcorrect x
answer. x x xF x
x
Time-temperature xabuse xis xwhen xfood xstays xtoo xlong xat xtemperatures xbetween
x41°F135°F x- x xcorrect xanswer. x x xT x
x
Adults xare xmore xlikely xthan xpre-school xage xchildren xto xget xsick xfrom xcontaminated
xfood x- x x
correct xanswer. x x xF x
x
An xexample xof xpreventing xcross xcontamination xis xwhen xyou xprepare xraw xmeats
xseparately x
from xready-to-eat xfoods x- x xcorrect xanswer. x x xT x
x
The xFDA xFood xCode xModel xis xan xactual xlaw xthat xfood xestablishments xmust xfollow x-
x x
correct xanswer. x x xF x
x
Purchasing xfresh xfish xfrom xa xrecreational xfisherman xcould xpose xa xthreat xto xfood
xsafety x- x xcorrect xanswer. x x x T x
x
A xfoodborne-illness xoutbreak xis xtwo xor xmore xpeople xsick xfrom xeating xat xthe xsame
xplace x- x xcorrect xanswer. x x xF x
x
USDA xis xa xfederal xagency xresponsible xfor xinspection xof xmeats, xpoultry xand xshell
xeggs x- x xcorrect xanswer. x x xT x
x
Which xcondition xdoes xNOT xtypically xsupport xthe xgrowth xof
xbacteria? xa. xMoisture x
b. Protein x
c. Time x
x
x
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x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
Food Safety Questions and Answers wel l
x x x x x x
x
illustrated. x
x
x
x
x
x
x
x
1. xWhich xis xTRUE xregarding xfood xsafety xtraining? x
a. The xideal xlength xfor xa xtraining xsession xis xone xto xtwo xhours x
b. Training xrecords xshould xbe xused xto xdocument xtraining x
c. Employees xonly xrequire xfood xsafety xknowledge xthat xis xspecific xto xtheir xtasks. x
d. Further xtraining xis xunnecessary xif xemployees xreceived xtraining xupon xbeing xhired. x-
x x
correct xanswer. x x xB x
x
What xare xthe xthree xcategories xof xcontamination xto xfood
xsafety? xa. xBiological, xChemical, xEnvironmental x
b. Biological, xChemical, xPhysical x
c. Biological, xPractical, xPoisons x
d. Infectious, xChemical, xHazardous x- x xcorrect xanswer. x x xB x
x
Which xfood xwould xmost xlikely xcause xa xfoodborne xillness? x
a. Grape xjuice x
b. Diced xtomatoes x
c. Whole xwheat xflour x
d. Powdered xmilk x- x xcorrect xanswer. x x xB x
x
Cross-contamination xwould xlikely xoccur xif...
xa. xCarrots xare xundercooked x
b. Meat xis xleft xout xat xroom xtemperature x
c. Employees xfail xto xwash xtheir xhands xreturning xfrom xthe xrestroom x
d. Cutting xboards xare xnot xwashed, xrinsed xand xsanitized xbetween xuse x- x xcorrect
xanswer. x x x
Dx
x
A xfoodhandler xscratches xa xcut xand xcontinues xto xprepare xa xsandwich. xThis xis xan
xexample xof x
, a. Time-Temperature xAbuse x
b. Poor xPersonal xHygiene x
c. Cross xContamination x
d. Acceptable xSafe xFood xPractices. x- x xcorrect xanswer. x x xB x
x
Left xover xchili xis xleft xsitting xout xto xcool xon xthe xcounter, xthis xis xan xexample
xof? xa. xTime-Temperature xAbuse x
b. Cross xContamination x
c. Poor xPersonal xHygiene x
d. Poor xCleaning xand xSanitizing x- x xcorrect xanswer. x x xA x
x
A xfoodhandler xsprays xcleaner xon xa xprep xtable xnext xto xready-to-eat xtuna xsalad; xthis
xis xan xexample xof x
a. Time-Temperature xAbuse x
b. Poor xPersonal xHygiene x
c. Cross xContamination x
d. Chemical xContamination x- x xcorrect xanswer. x x xD x
x
Cross-contamination xcan xbe xprevented xif xutensils xare xwashed xafter xeach xuse x- x
xcorrect x
answer. x x xF x
x
Time-temperature xabuse xis xwhen xfood xstays xtoo xlong xat xtemperatures xbetween
x41°F135°F x- x xcorrect xanswer. x x xT x
x
Adults xare xmore xlikely xthan xpre-school xage xchildren xto xget xsick xfrom xcontaminated
xfood x- x x
correct xanswer. x x xF x
x
An xexample xof xpreventing xcross xcontamination xis xwhen xyou xprepare xraw xmeats
xseparately x
from xready-to-eat xfoods x- x xcorrect xanswer. x x xT x
x
The xFDA xFood xCode xModel xis xan xactual xlaw xthat xfood xestablishments xmust xfollow x-
x x
correct xanswer. x x xF x
x
Purchasing xfresh xfish xfrom xa xrecreational xfisherman xcould xpose xa xthreat xto xfood
xsafety x- x xcorrect xanswer. x x x T x
x
A xfoodborne-illness xoutbreak xis xtwo xor xmore xpeople xsick xfrom xeating xat xthe xsame
xplace x- x xcorrect xanswer. x x xF x
x
USDA xis xa xfederal xagency xresponsible xfor xinspection xof xmeats, xpoultry xand xshell
xeggs x- x xcorrect xanswer. x x xT x
x
Which xcondition xdoes xNOT xtypically xsupport xthe xgrowth xof
xbacteria? xa. xMoisture x
b. Protein x
c. Time x
