| A | B |
|---|
| Eggs and peanuts are dangerous for people with what condition? | Food Allergies |
| Cooking tomato sauce in a copper pot can cause which foodborne illness? | Toxic-metal poisoning |
| To prevent chemical contamination, chemicals should be stored __?__ from food and untensils. | Separate |
| Itching and tightening of the throat are symptoms of what? | Food Allergy |
| How do you prevent food allergens from being transferred to food? | Clean and sanitize utensils before use. |
| What 3 points should a food defense program focus on to prevent possible threats to food? | Human element, building interior, building exterior. |
| True or False. Zinc from a metal pitcher could be transferred to lemonade | True |
| True or False. Lead from a platter can't be transferred to food. | False |
| Give 2 examples of chemical hazards. | Cleaners, sanitizers, polishes, machine lubricants, or toxic metals. |
| Give 2 examples of physical hazards. | Hair, dirt, metal staples, bones, or broken glass. |
| To prevent toxic metal poisoning, what type of food should not be stored in metal containers? | Acidic |
| What type of containers contain zinc? | Galvanized containers (buckets) |
| True or False. Fruit pits like cherries found in a fruit pie is a physical contaminant. | True |
| What must food handlers do after touching their hair, face, or body? | Wash their hands. |
| What should foodhandlers do after prepping food and before using the restoom? | Take off their apron or chefs jacket. |
| Which piece of jewelry can be worn by a foodhandler? | Plain band ring |
| When should hand antiseptics be used? | In place of washing hands. |
| When should foodhandlers who wear gloves wash their hands? | Before they put on their gloves. |
| How should foodhandlers keep their fingernails? | Short and unpolished. |
| A cook wore single-use gloves while forming raw ground beef patties then continued to wear them while slicing hamburger buns. What was the mistake? | The cook didn't wash their hands and put on new gloves before slicing the hamburger buns. |
| The transfer of pathogen (bacteria, viruses, fungi, or parasites) from one source to another is called? | Cross contamination |
| The leading cause of foodborne illness which is best controlled by personal hygiene is called a. | Virus |
| Pathogens that grow rapidly when conditions are right. Some product toxins that make people sick is called? | Bacteria |
| Food that can be eaten without further prep, washing, or cooking such as lunch meat or some fruits is called? | Ready-to-eat food. |
| True or false: Scratching your scalp and contaminate food? | True |
| Scratching a sore on your arm then handeling foods can spread staphlococcus aureus, salmonella, or shigella? | Staphlococcus aureus |
| After handling raw meat, seafood, or poultry your should ? before you handle ready-to-eat foods. | Change your gloves. |
| How should fingernails be kept? | Short and unpolished. |
| It is alright to wear a nose ring when preparing foods. | False |
| Give 2 occasions when a cook should not eat, drink, smoke, or chew gum? | When preparing or serving food. When working in prep areas. When working in areas used to clean utensils and equipment. |
| How long should hands and arms be scrubed? | 15 to 20 seconds |
| How warm should the water be when washing hands? | As warm as you can comfortable handle or at least 100 degrees. |
| True or Fale: If you wear single gloves, you don't have to wash your hands. | False |
| When taking out the garbage, you should always remove . . . | Your apron. |
| When going to the rest room, you should always remove . . . | Your apron. |
| When should gloves be changed? Give 2 examples. | As soon as they become soiled or torn, before beginning a different task, at least 4 hours during continual use, after handling raw meat, seafood, or poultry. |
| What should a food handler do if they cut their fingers while prepping food? Cover the wound with a bandage, stay away form food and prep areas, cover the hand with a glove and finger cot, cover the wound with a bandage and a glove or a finger cot. | Cover the wound with a bandage and glove or a finger cot. |
| What is a finger cot? | A small finger cover to be worn over a bandage. |
| What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea? | Tell them to stay away from work and see a doctor. |
| True or False: It is alright to wear false fingernails while prepping foods. | False |
| Staphlococcus aureus is carried in the nose of what percentage of healthy adults? 10 to 25%, 30 to 50%, all adults. | 30 to 50% |
| What should a food preparer do after touching their hair, face, or body? | Wash their hands. |
| Staphlococcus aureus is carried on the skin of what percentage of healthy adults. 5 to 15, 10 to 25, 20 to 35. | 20 to 35% |
| What is jaundice? | A yellowing of the eyes or skin. |
| True or False: A foodhandler can contaminate food when they have a food borne illness. | True |
| If a foodhandler has jaundice, they can not contaminate foods. | False |
| A foodhandler can contaminate food even if they don't have symptoms of an illness yet. | True |
