FS Mid Term Review

What are three types of hazards that make food unsafe? (14.4.1)

• Biological, Environmental, and Chemical

• Biological, Physical, and Chemical

• Chemical, Physical, and Environmental

• Biological, Chemical, and Sanitary

Cross-contamination occurs when (14.4.1)

• pathogens transfer from one surface or food to another.

• food is not held at the correct temperature.

• labels do not contain information on allergens.

• deliveries of frozen food are rejected.

What is time-temperature abuse? (8.2.8)

• Receiving frozen food frozen

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

• Transferring pathogens from one surface or food to another

• Allowing food to stay at temperatures that are not good for the growth of pathogens.

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

• Physical

• Chemical

• Cleaning

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

• cross- contact

• time-temperature abuse.

• cross-contamination

• incorrect cleaning and sanitizing.

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

When should hand antiseptics be used? (8.2.5)

• all of the time

• Before handwashing

• Instead of handwashing

• After handwashing

Handwashing sinks should be used for (8.2.5)

• hand washing only.

• hand washing and cleaning vegetables.

• hand washing and dumping mop water.

• hand washing and prepping food.

A food handler has an infected wound on a finger. What must be placed over the wound? (8.3.3)

• only a bandage

• A glove

• A bandage, finger cot and a glove.

• A finger cot

Pathogens grow well between which temperatures? (14.4.1)

• 0°F and 32°F

• 32°F and 41°F

• 135°F and 165 °F

• 41°F and 135°F