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Questions and Answers
When food becomes unsafe, it is most often due to the
When food becomes unsafe, it is most often due to the
- Expiration of food
- Poor storage conditions
- Lack of proper cooking
- People handling the food (correct)
In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
- Fresh chicken breasts, fresh salmon, fresh ground beef, broccoli
- Broccoli, fresh salmon, fresh ground beef, fresh chicken breasts (correct)
- Fresh ground beef, fresh chicken breasts, broccoli, fresh salmon
- Fresh salmon, fresh chicken breasts, broccoli, fresh ground beef
Which condition does not require regulatory approval before reinstatement?
Which condition does not require regulatory approval before reinstatement?
- Salmonella
- Hepatitis A
- Norovirus (correct)
- E. coli
How should a food handler restrain long hair?
How should a food handler restrain long hair?
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When switching tasks between raw food and ready-to-eat food, food handlers must first
When switching tasks between raw food and ready-to-eat food, food handlers must first
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Study Notes
Food Safety Considerations
- Food becomes unsafe primarily due to improper handling by people.
Proper Food Storage
- When organizing a cooler, store food in the following order from top to bottom:
- Broccoli
- Fresh salmon
- Fresh ground beef
- Fresh chicken breasts
Regulatory Approvals
- Norovirus does not require regulatory approval prior to reinstatement.
Hair Restraint for Food Handlers
- Food handlers should keep long hair secured by putting it all up under a hat to maintain hygiene.
Handwashing Protocol
- Before switching from raw food to ready-to-eat food, food handlers must thoroughly wash their hands to prevent cross-contamination.
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