Food Handlers Permit B

In order to avoid Chemical Contamination, they should be _____________________. (Mark all correct responses)

• Stored in unlabeled containers

• Place only certain chemicals away from designated areas

• All chemicals need to be stored in a separate room

• Placed in a designated area away from food storage and preparation

• Stored in clearly labeled containers

Something that is in food that shouldn’t be there such as a bandage, glass or metal fragments, fake fingernails, or even a fly is known as Biological Contamination.

• True

• False

Naturally occurring physical hazards in food are bones, fruit pits, or seeds.

• True

• False

Biological Contamination is a kind of contamination that consists of tiny germs that can’t be seen.

• True

• False

Common types of Biological contaminants are as follows: - Molecules, atoms, and protons - Bacteria found in yogurt and cheeses - Viruses like Covid and influenza - Bacteria, viruses, fungi, and protozoa

• Molecules, atoms, and protons

• Bacteria found in yogurt and cheeses

• Viruses like Covid and influenza

• Bacteria, viruses, fungi, and protozoa

Bacteria like Salmonella can double their numbers in less than _________________. - 10 minutes - 15 minutes - 20 minutes - 25 minutes

• 10 minutes

• 15 minutes

• 20 minutes

• 25 minutes

If you or your coworker come to work sick, you are probably carrying trillions of viruses which can easily spread to food or food-contact surfaces.

• True

• False

Many viruses take days and weeks before causing you to feel sick. However, some can take effect in a few hours.

• True

• False

If you do not have any symptoms then you are not carrying any pathogens.

• True

• False

As a food handler, preparing the food should be your first priority.

• True

• False