Denny's Food Safety Exam

These are the possible food contamination except

• Biological Hazard

• Chemical Hazard

• Mechanical Hazard

• Physical Hazard

These are the factors that helps provide safe food, except

• Food-Borne Illness

• People

• Environment

• The Food Itself

When cleaning and sanitizing all work surfaces, equipment and utensils after each task, you will prevent what?

• Physical Hazard

• Food-Borne Illness

• Cross-Contamination

• Biological Hazard

It is defined as transferring of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands.

•     Food-borne Illness             

•   Diseases

• Cross-contamination

• Hygiene

  Which of following is NOT TRUE about the use of hand sanitizer?

•   Hand Sanitizer kills 100% of the germs in your hands.

• Hand Sanitizer should be used only after hand washing.

•    Hand Sanitizer must never be used to replace hand washing.

• Hand Sanitizer should be allowed to dry before touching food or equipment.

  What needs to be done to food-contact surfaces to prevent foodborne illness?

•   Wiping

• Cleaning

• Deodorizing

• Sanitizing

Type of sanitation that involves the use of hot water and steam

• Disinfecting Sanitation

• Physical Sanitation

• Chemical Sanitation

• Thermal Sanitation

Types of sanitation that involves the use of an approved chemical sanitizer at a specified concentration and time

• Chemical Sanitation

• Physical Sanitation

• Thermal Sanitation

• Biological Sanitation

It is the temperature where the bacteria grow rapidly

• 65F-130F

• 70F-125F

• 41F-135F

• 5F-57F

Frozen foods should be stored on what temperature?

• -5C to -1C

• -18C to -15C

• -10C to -5C

• -20C to -5