Food Safety Unit 2 Test

Front

When should a food handler with a sore throat and fever be excluded from work?

Back

A food handler should be excluded from work if they serve customers who are primarily a high-risk population.

Front

How long can cold food be held without temperature control if it does not exceed 70°F (21°C)?

Back

Cold food can be held without temperature control for 6 hours.

Front

What essential items should a handwashing station have?

Back

A handwashing station should have hot and cold drinkable (potable) water, soap, paper towels, and a garbage container.

Front

What is the correct order to wash dishes in a 3 compartment sink?

Back

The correct order is wash, rinse, sanitize.

Front

What is an example of a chemical contaminant in food?

Back

Acidic tomato juice in a pewter pitcher is a chemical contaminant.

Front

What is the temperature threshold for a food handler to be excluded from work due to fever?

Back

A food handler should be excluded if their fever is over 100°F.

Front

What is the purpose of a garbage container at a handwashing station?

Back

The garbage container is for disposing of used paper towels and other waste to maintain hygiene.

Front

What is the significance of serving high-risk populations in food safety?

Back

High-risk populations, such as the elderly or immunocompromised, are more susceptible to foodborne illnesses.

Front

What is the role of sanitizing in dishwashing?

Back

Sanitizing reduces the number of pathogens on dishes to safe levels.

Front

What are the risks of holding food without temperature control?

Back

Holding food without temperature control can lead to bacterial growth and foodborne illnesses.