FDA Food Code Hand Drying Quiz
29 Questions
2 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

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?

    <p>E.coli, Salmonella, Campylobacter</p> Signup and view all the answers

    What is the significance of cooking meat and fish thoroughly?

    <p>To kill any parasites present in raw food</p> Signup and view all the answers

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

    <p>Free from harmful levels of germs</p> Signup and view all the answers

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

    <p>Where to wash hands</p> Signup and view all the answers

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

    <p>To prevent the spread of pathogens hiding under long nails</p> Signup and view all the answers

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

    <p>Keep them away from food and prep areas</p> Signup and view all the answers

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

    <p>After handling ready-to-eat foods</p> Signup and view all the answers

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

    <p>To prevent cross-contamination outside the prep area</p> Signup and view all the answers

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

    <p>Checking the employee's choice of hand antiseptics</p> Signup and view all the answers

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

    <p>38°C (100°F)</p> Signup and view all the answers

    Why is hand drying considered important in the handwashing process?

    <p>It further reduces microorganisms on the hands</p> 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?

    <p>Rubbing hands vigorously</p> Signup and view all the answers

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

    <p>Only in addition to proper handwashing</p> Signup and view all the answers

    How can a food establishment promote compliance with handwashing requirements?

    <p>By educating staff on the importance of handwashing</p> Signup and view all the answers

    What type of bacteria can arise from undercooking chicken?

    <p>Campylobacter</p> Signup and view all the answers

    Where do salmonella bacteria primarily reside in animals?

    <p>Intestines</p> Signup and view all the answers

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

    <p>4°C to 60°C</p> 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?

    <p>4 hours</p> Signup and view all the answers

    What action should be taken to prevent cross-contamination?

    <p>Keep fish and shellfish separate from other foods</p> Signup and view all the answers

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

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

    What is the main difference between sanitization and sterilization?

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

    What is a key advantage of using chlorine for sanitization?

    <p>It is not affected by hard water salts.</p> Signup and view all the answers

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

    <p>They are inactive at high temperatures.</p> Signup and view all the answers

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

    <p>Allowance for product or liquid collection</p> Signup and view all the answers

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

    <p>$75-100°F$</p> Signup and view all the answers

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

    <p>To prevent product or liquid collection</p> Signup and view all the answers

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser