SafeStaff Food Handler Certificate Test-
Graded A
If work surfaces and utensils are not properly cleaned and sanitized, food can become
unsafe. - ANSWER-True
A leading cause of foodborne illness is unsafe food handling by food service workers. -
ANSWER-True
Salt is a common food allergen. - ANSWER-False
Florida law requires food safety training for food service workers. - ANSWER-True
TCS food must not remain in the Temperature Danger Zone for more than _____ hours.
- ANSWER-4
TCS food that has been in the Temperature Danger Zone for longer than the allowed
time must be ____________. - ANSWER-Thrown away
The three types of hazards which can cause contamination of food are: ________,
_________ and _________. - ANSWER-Biological, chemical, physical
Scientific research has proven that poor personal _________ is a leading cause in the
spread of foodborne illness. - ANSWER-Hygiene
The Temperature Danger Zone, between 41°F tp 135°F, is the temperature range in
which harmful ____________ grow most rapidly. - ANSWER-Microorganisms
____________ occurs when there is a transfer of microorganisms from one surface to
another. - ANSWER-Cross-contamination
When preparing food, work in _________ batches to ____________ the time food
spends in the Temperature Danger Zone. - ANSWER-Small, minimize
________________ is an extremely important factor in preventing contamination when
preparing and serving food. - ANSWER-Proper handwashing
A foodborne illness is a disease caused when people eat contaminated food. -
ANSWER-True
Wheat is a common food allergen. - ANSWER-True
, "Excluded" employees may return to work as soon as they feel better. - ANSWER-False
Employees have a legal responsibility to notify their supervisor when ill. - ANSWER-
True
A potentially hazardous or ______ food is capable of supporting the rapid growth of
harmful microorganisms. - ANSWER-TCS
____________ illnesses are commonly caused by poor personal hygiene behaviors. -
ANSWER-Foodborne
Employees must report certain diagnosed illnesses and certain symptoms of illness to
their __________. - ANSWER-Manager
Microorganisms capable of causing foodborne illness include: virus, fungi, parasites and
__________. - ANSWER-Bacteria
Which of the following is not a type of microorganism? - ANSWER-Acidity
Which of the following is the acronym used to remember the conditions in which
microorganisms grow best? - ANSWER-FAT TOM
Which of the following illnesses result in a food employee being "excluded" from work? -
ANSWER-All of the above (Salmonellosis, E. Coli, Hepatitis A.)
Employees must report which of the following symptoms of illness to his or her
manager: - ANSWER-Sore throat with fever.
Employees may eat a meal and cook for customers at the same time. - ANSWER-False
Employees should wash hands in the nearest prep sink. - ANSWER-False
A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and
arms while preparing food. - ANSWER-True
Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing. -
ANSWER-True
Cuts, burns or sores on fingers should be covered with a clean and dry ___________
and protective moisture-roof barrier, such as a finger cot. - ANSWER-Bandage
Expensive and dangerous food inspection violations can result when handsinks are not
_________. - ANSWER-Stocked
Emloyees must ________ hands after employee breaks. - ANSWER-Wash
Graded A
If work surfaces and utensils are not properly cleaned and sanitized, food can become
unsafe. - ANSWER-True
A leading cause of foodborne illness is unsafe food handling by food service workers. -
ANSWER-True
Salt is a common food allergen. - ANSWER-False
Florida law requires food safety training for food service workers. - ANSWER-True
TCS food must not remain in the Temperature Danger Zone for more than _____ hours.
- ANSWER-4
TCS food that has been in the Temperature Danger Zone for longer than the allowed
time must be ____________. - ANSWER-Thrown away
The three types of hazards which can cause contamination of food are: ________,
_________ and _________. - ANSWER-Biological, chemical, physical
Scientific research has proven that poor personal _________ is a leading cause in the
spread of foodborne illness. - ANSWER-Hygiene
The Temperature Danger Zone, between 41°F tp 135°F, is the temperature range in
which harmful ____________ grow most rapidly. - ANSWER-Microorganisms
____________ occurs when there is a transfer of microorganisms from one surface to
another. - ANSWER-Cross-contamination
When preparing food, work in _________ batches to ____________ the time food
spends in the Temperature Danger Zone. - ANSWER-Small, minimize
________________ is an extremely important factor in preventing contamination when
preparing and serving food. - ANSWER-Proper handwashing
A foodborne illness is a disease caused when people eat contaminated food. -
ANSWER-True
Wheat is a common food allergen. - ANSWER-True
, "Excluded" employees may return to work as soon as they feel better. - ANSWER-False
Employees have a legal responsibility to notify their supervisor when ill. - ANSWER-
True
A potentially hazardous or ______ food is capable of supporting the rapid growth of
harmful microorganisms. - ANSWER-TCS
____________ illnesses are commonly caused by poor personal hygiene behaviors. -
ANSWER-Foodborne
Employees must report certain diagnosed illnesses and certain symptoms of illness to
their __________. - ANSWER-Manager
Microorganisms capable of causing foodborne illness include: virus, fungi, parasites and
__________. - ANSWER-Bacteria
Which of the following is not a type of microorganism? - ANSWER-Acidity
Which of the following is the acronym used to remember the conditions in which
microorganisms grow best? - ANSWER-FAT TOM
Which of the following illnesses result in a food employee being "excluded" from work? -
ANSWER-All of the above (Salmonellosis, E. Coli, Hepatitis A.)
Employees must report which of the following symptoms of illness to his or her
manager: - ANSWER-Sore throat with fever.
Employees may eat a meal and cook for customers at the same time. - ANSWER-False
Employees should wash hands in the nearest prep sink. - ANSWER-False
A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and
arms while preparing food. - ANSWER-True
Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing. -
ANSWER-True
Cuts, burns or sores on fingers should be covered with a clean and dry ___________
and protective moisture-roof barrier, such as a finger cot. - ANSWER-Bandage
Expensive and dangerous food inspection violations can result when handsinks are not
_________. - ANSWER-Stocked
Emloyees must ________ hands after employee breaks. - ANSWER-Wash
