Common foods such as beef, cheese, and chicken can cause foodborne illnesses.

Even healthy people can cause illnesses by carrying bacteria to food.

Proper hand washing includes turning off the faucet with a paper towel.

Glasses should be placed which direction in a dishwasher?

A large ham can be safely thawed at room temperature if it is left out longer than 24 hours.

As long as the equipment has been turned off, it is not necessary to unplug equipment before cleaning it.

A critical control point is a step in the flow of food where contamination has occurred and cannot be prevented.

Receiving food during busy times is good because there are more people present to witness any problems.

Cooled food may be reheated in hot-holding equipment such as a steam table.

Food service gloves may be used multiple times in multiple ways before being thrown away and replaced.

The HACCP system was originally developed for a fast-food corporation in the early 1960's.

You should wash your hands after using cleaning &/or sanitizing products.

Even if your hands are clean, never touch any part of a glass, dish, or flatware that will touch food or a guest's mouth.

Washing dishes in antibacterial Dawn soap also sanitizes them.

E. Coli is a type of virus.

Even water and ice can carry dangerous illness-causing bacteria.

You should always wash produce before storing it.

The internal temperature of held food should be taken at least every two hours.

The temperature danger zone for holding foods is?

Cleaning products should always be kept in their original labeled containers.

A first-degree burn is the most severe type of burn.

If you discover a small fire, you should just put it out yourself instead of calling the fire department.

Every outbreak of a foodborne illness must be reported to the local health department.

Which one of these is not a health hazard of foodhandling?

What should you do first if you spot a potential problem at a control point?

Which is these materials is flammable?

What should you do first if you feel sick at work?

Which is not important for you to let a supervisor know about immediately?

Which is a physical hazard?

Which is not considered part of a record-keeping system?

To prevent cross-contamination, you should use what types of containers and cutting boards for each type of food product?

Direct contamination happens when foods, plants, or animals are exposed to what?

To help prevent chemical accidents what must be kept on file?