Becoming a Food Handler

What are 3 types of hazards that make food unsafe?

• Biological, environmental, and chemical

• Biological, chemical and sanitary

• Chemical,physical and environmental

• Chemical, physical, and biological

Cross-contamination occurs when

• Labels do not contain information on allergens.

• Food is not held at the correct temperature.

• Pathogens transfer from one surface or food to another.

• Deliveries of frozen food are rejected.

What is time-temperature abuse?

• Allowing food to stay at temperatures good for the growth of pathogens.

• Receiving frozen food frozen.

• Transferring pathogens from one surface or food to another.

• Staying home when sick with a fever.

A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this?

• Biological

• Chemical

• Physical

• Environmental

A food handler transfers pathogens from hands to food. How could it have been prevented?

• Preventing cross-contamination

• Practicing good personal hygiene

• Controlling time and temperature

• Cleaning and sanitizing correctly

After cutting up melons, a food handler puts them in the cooler. What is this an example of?

• Practicing good personal hygiene.

• Controlling time and temperature.

• Preventing cross-contamination.

• Correctly cleaning and sanitizing.

A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of

• Poor personal hygiene

• time-temperature abuse.

• cross-contamination.

• Incorrect cleaning and sanitizing.

Which is the correct order for handwashing?

• Wet hands and arms, apply soap, rinse hands and arms, and dry

• Apply soap, scrub hands and arms, wet hands and arms, rinse hands and arms and dry

• Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

• Apply soap, scrub hands and arms, rinse hands and arms, and dry

Hands should be scrubbed with soap for how many seconds during handwashing?

• 1-2

• 3-5

• 6-9

• 10-15

A food handler has just finished busing a table. What must the food handler do before handling food?

• Wash Hands

• Apply hand sanitizer

• Rinse hands

• Wipe hands clean