FDA Food Code Hand Drying Quiz

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What distinguishes viruses from bacteria in terms of survival needs?

Viruses are carried in food and water

Viruses are the main source of sewage and polluted water

Viruses do not need food or moisture for survival (correct)

Viruses are smaller in size

What is the main concern when it comes to naturally poisonous foods?

The presence of toxins (correct)

Their origin in polluted water

Their nutritional value

Their taste and appearance

Which type of food is more prone to contamination based on its physical properties and chemical composition?

Processed foods

Raw fruits and vegetables

Dry foods with low moisture content

Foods with high protein content (correct)

What are some examples of germs that are commonly associated with food contamination?

E.coli, Salmonella, Campylobacter Signup and view all the answers

What is the significance of cooking meat and fish thoroughly?

To kill any parasites present in raw food Signup and view all the answers

What does the term 'sanitary' mean in the context of food safety?

Free from harmful levels of germs Signup and view all the answers

What is one of the key things that food employees should be trained on regarding handwashing?

Where to wash hands Signup and view all the answers

Why is it important for food employees to keep their fingernails trimmed?

To prevent the spread of pathogens hiding under long nails Signup and view all the answers

What should food handlers do with dirty clothes while working in a food preparation area?

Keep them away from food and prep areas Signup and view all the answers

When should food employees change their gloves according to the guidelines?

After handling ready-to-eat foods Signup and view all the answers

Why is it essential for food handlers to remove aprons when leaving the food preparation area?

To prevent cross-contamination outside the prep area Signup and view all the answers

Which of the following is NOT a responsibility of managers in relation to handwashing sinks?

Checking the employee's choice of hand antiseptics Signup and view all the answers

What is the minimum temperature the 2017 FDA FOOD CODE specifies for water at a handwashing sink?

38°C (100°F) Signup and view all the answers

Why is hand drying considered important in the handwashing process?

It further reduces microorganisms on the hands Signup and view all the answers

Which of the following is NOT listed as an effective hand drying method in the 2017 FDA FOOD CODE?

Rubbing hands vigorously Signup and view all the answers

When should hand antiseptics (hand sanitizers) be used according to the text?

Only in addition to proper handwashing Signup and view all the answers

How can a food establishment promote compliance with handwashing requirements?

By educating staff on the importance of handwashing Signup and view all the answers

What type of bacteria can arise from undercooking chicken?

Campylobacter Signup and view all the answers

Where do salmonella bacteria primarily reside in animals?

Intestines Signup and view all the answers

What temperature range is known as the Temperature Danger Zone (TDZ) for microbial growth?

4°C to 60°C Signup and view all the answers

How long can food be kept in the Temperature Danger Zone (TDZ) before it may become unsafe for consumption?

4 hours Signup and view all the answers

What action should be taken to prevent cross-contamination?

Keep fish and shellfish separate from other foods Signup and view all the answers

How should hot foods be maintained according to the 1999 Food Code?

At a temperature of 130°F (54°C) or hotter Signup and view all the answers

What is the main difference between sanitization and sterilization?

Sanitization reduces microbiological contamination to an acceptable level, while sterilization destroys all microorganisms. Signup and view all the answers

What is a key advantage of using chlorine for sanitization?

It is not affected by hard water salts. Signup and view all the answers

What is a disadvantage of using Quaternary Ammonia Compounds (QUATS) for sanitization?

They are inactive at high temperatures. Signup and view all the answers

Which of the following is NOT one of the Principles of Sanitary Design mentioned in the text?

Allowance for product or liquid collection Signup and view all the answers

What temperature range is specified for using chlorine at 50 ppm in water?

$75-100°F$ Signup and view all the answers

What is the purpose of hermetically sealing hollow areas in the context of sanitary design?

To prevent product or liquid collection Signup and view all the answers