Food Handlers Chapter 1-3

The three categories of food safety hazards are biological, physical and

• temporal.

• practical.

• chemical.

• thermal.

Metal shavings are which type of contaminant?

• chemical

• microbial

• biological

• physical

Fungi, parasites, bacteria, and viruses are what type of hazards?

• physical

• biological

• chemical

• cleaning

Sanitizers, polishes, and cleaners are what type of hazard?

• physical

• biological

• chemical

• cleaning

Transferring pathogens from one surface or food to another is an example of

• poor cleaning and sanitizing

• poor personal hygiene

• cross-contamination

• time-temperature abuse

Leaving raw beef on a prep table to thaw is risky because of

• cross-contamination

• time-temperature abuse

• poor personal hygiene

• poor cleaning and sanitizing

Using the same cutting board for raw chicken and vegetables for a salad is risky because of

• poor personal hygiene

• poor cleaning and sanitizing

• time-temperature abuse

• cross-contamination

What is time temperature abuse?

• Food left at temperatures good for growth of pathogens.

• Receiving frozen food frozen.

• Transferring pathogens from one surface or food to another.

• Staying home when sick with a fever.

Which of the following is your responsibility as a food handler?

• Practicing good personal hygiene

• Controlling time and temperature of food

• Preventing cross-contamination

• Cleaning and sanitizing surfaces correctly

• All of the choices are the responsibilities of food handlers

What is the number one cause of foodborne illness outbreaks?

• Time-temperature abuse

• Cross-contamination

• Poor personal hygiene

• Poor cleaning and sanitizing