Safety and Sanitation

What are 3 types of hazards that make food unsafe to eat?

• Chemical, biological, and physical

• Biological, environmental, and chemical

• Biological, chemical, and sanitary

• chemical, physical, and environmental

Cross contamination occurs when

• the 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 (fresh veggies). 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, dry

• Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, 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 bussing a table. What must the food handler do before handling food?

• Wash hands

• Apply hand sanitizer

• Rinse hands

• Wipe hands clean