FH Part 4 Quiz

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized.  Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot.  What should the food handler have done differently?

• Stored the sanitizer bottle away from the prep area

• Stored the sanitizer bottle on the floor between uses

• Stored the sanitizer bottle on the prep table between uses

• Stored the sanitizer bottle with food supplies below the prep table

Eggs and peanuts are dangerous for people with which condition?

• FAT TOM

• Food allergies

• Chemical sensitivity

• Poor personal hygiene

Wheezing and shortness of breath are symptoms of what?

• Hepatitis A

• Bacillus cereus

• Allergic reaction

• Hemorrhagic colitis

What should food handlers do to prevent allergens from being transferred to food?

• Clean and sanitize utensils before use.

• Buy from approved, reputable suppliers.

• Store cold food at 41°F (5°F) or lower.

• Label chemical containers correctly.

The "A" in A.L.E.R.T. stands for...

• Assume

• Assure

• Accept

• Anticipate

What is the best way to protect food from deliberate tampering?

• Make it as difficult as possible for someone to tamper with it.

• Allow former employees into the operation.

• Perform spot inspections on new vendors.

• Use the USDA A.L.A.R.M. system.

Which is a chemical contaminant?

• Bones in a chicken fillet

• Norovirus in shellfish

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher

Which is an example of physical contamination?

• Sneezing on food

• Touching dirty food-contact surfaces

• Bones in fish

• Cooking tomato sauce in a copper pan

Which symptom could mean a customer is having an allergic reaction to food?

• Coughing

• Dehydration

• Swollen lips

• Sneezing

Which is a Big Nine food allergen?

• Broccoli

• Wheat

• Grapes

• Pork