FOOD SAFETY QUESTIONS AND
1. 1. Which is TRUE regardin food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
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, c. Employees only require food safety knowledge that is specific to their
tasks.
d. Further training is unnecessary if employees received training upon being
hired. ANS >>> B
2. What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous ANS >>> B
3. Which food would most likely cause a foodborne illness?
a. Grape juice
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, b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk ANS >>> B
4. Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use ANS >>> D
5. A foodhandler scratches a cut and continues to prepare a sandwich. This is
an example of
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, a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices. ANS >>> B
6. Left over chili is left sitting out to cool on the counter, this is an example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing ANS >>> A
7. A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad;
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1. 1. Which is TRUE regardin food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
https://www.stuvia.com/user/CULTIVATED
, c. Employees only require food safety knowledge that is specific to their
tasks.
d. Further training is unnecessary if employees received training upon being
hired. ANS >>> B
2. What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous ANS >>> B
3. Which food would most likely cause a foodborne illness?
a. Grape juice
https://www.stuvia.com/user/CULTIVATED
, b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk ANS >>> B
4. Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use ANS >>> D
5. A foodhandler scratches a cut and continues to prepare a sandwich. This is
an example of
https://www.stuvia.com/user/CULTIVATED
, a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices. ANS >>> B
6. Left over chili is left sitting out to cool on the counter, this is an example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing ANS >>> A
7. A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad;
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