MidTerm

A recipe calls for 3 cups of flour, choose the response below that is correct. (NASAFACS 8.5)

• If you double this amount you will have 9 cups.

• If you half this amount you will have 1 ½ cups.

• If you double this amount you will have 6 teaspoons.

• If you half this amount you will have 1 ½ teaspoons.

A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of (8.2.7)

• Poor personal hygiene.

• Time-temperature abuse.

• Cross-contamination

• Incorrect cleaning and sanitizing

three 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 (14.4.1)

• 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? (8.2.8)

• 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? (8.2.7)

• Biological

• Chemical

• Physical

• Environmental

When should hand antiseptics be used? (8.2.5)

• After handwashing

• Before handwashing

• Instead of handwashing

• When gloves aren't available

Which is the correct order for handwashing? (8.2.5)

• Wet hands and arms, apply soap, don't scrub, 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 shake water all over the mirror

Handwashing sinks should be used for

• Hand washing only.

• Hand washing and cleaning vegetables.

• Hand washing and dumping mop water.

• Hand washing and prepping food.

Pathogens grow well between which temperatures? (14.4.1)

• 0°F and 32°F

• 32°F and 41°F

• 41°F and 135°F

• 135°F and 165°F