Food Safety Quiz and Flashcards for Food Handlers

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Questions and Answers

A food handler's duties regarding food safety include all of the following practices EXCEPT:

Cooling food quickly

Periodically test food for illness causing microorganisms (correct)

Proper handwashing

Using clean utensils

What is the most direct cause of customer loyalty?

High standards in food safety

What is the best way to prevent poor food safety?

Employee training

A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained.

goals Signup and view all the answers

All of the following are the most common Critical Control Points (CCPs) EXCEPT:

Customer service Signup and view all the answers

Which agency publishes the food code?

FDA Signup and view all the answers

_______ are the items of food handling most likely to be vulnerable to hazards.

Critical Control Points Signup and view all the answers

Minor violations may be granted upwards of _______ days for correction.

Signup and view all the answers

Local health codes establish requirements for all of the following subjects EXCEPT:

Price controls Signup and view all the answers

Normally the establishment has up to _______ days to correct detected violations.

10 Signup and view all the answers

An organism that lives in or on another organism, often with harmful side effects—but without benefits is a:

Parasite Signup and view all the answers

The viral infection Hepatitis A can be most effectively controlled if:

All food personnel practice personal hygiene, such as thorough handwashing Signup and view all the answers

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Changes in color and smell Signup and view all the answers

Which one of the following situations would MOST LIKELY promote bacterial contamination?

Touching raw chicken and then cooked chicken without changing gloves Signup and view all the answers

One of the most important reasons for using only reliable water sources is to reduce:

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods Signup and view all the answers

Which bacteria cause the greatest harm in the food industry?

Pathogenic Signup and view all the answers

All of the following bacteria can cause foodborne illness EXCEPT:

Acidophilus milk Signup and view all the answers

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

Botulism Signup and view all the answers

Which one of the following food contaminations is usually associated with undercooked chicken?

Salmonella Signup and view all the answers

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

E.coli Signup and view all the answers

Contamination of food items by other living organisms is known as:

Biological contamination Signup and view all the answers

Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

Signup and view all the answers

Perhaps the most common vehicle of contamination in the food industry is:

Hands, and so should be washed often Signup and view all the answers

The contamination that results from the spread of bacteria from meat to vegetables is called:

Cross Signup and view all the answers

Which one of the following contaminants is a physical contaminant?

Hair Signup and view all the answers

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

Caution the food handler that she must clean and sanitize her knife. Signup and view all the answers

A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

Pests have gotten into the bag and left waste secretions in the oatmeal. Signup and view all the answers

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Physical contamination Signup and view all the answers

Toxins from seafood, mushrooms, and molds present the greatest potential for:

Signup and view all the answers

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

Educating about clean, responsible, and legal food handling Signup and view all the answers

Food preservation does all of the following EXCEPT:

Promote the growth of microorganisms Signup and view all the answers

Reheated food items must be heated for a minimum of 15 seconds to at least:

165° F Signup and view all the answers

The preservation technique that attempts to remove moisture is:

Dehydration Signup and view all the answers

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

10 to 20 minutes Signup and view all the answers

It is important that food servers are trained to know food ingredients because:

They will need to help customers who have food allergies. Signup and view all the answers

The best temperature for short-term refrigeration storage is:

Below 41° F Signup and view all the answers

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

Pasteurization Signup and view all the answers

As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:

Put a watertight bandage over the cut and wear gloves. Signup and view all the answers

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions?

Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. Signup and view all the answers

When might you expect a manager to offer a gentle reminder about hand washing?

If you reach down to pet a service animal. Signup and view all the answers

If all proper hand washing steps are followed, how long should the entire process take?

At least 20 seconds Signup and view all the answers

Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?

Mouth and nose Signup and view all the answers

Why should you stock only brightly colored bandages for first aid supplies?

So they can be more easily found should they fall into food. Signup and view all the answers

Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.

spit or smoke Signup and view all the answers

Corrective action will be taken IMMEDIATELY if your manager sees a food handler:

Using hand sanitizer instead of washing his or her hands. Signup and view all the answers

The MOST important reason for having food handlers wear hair restraints is to:

Prevent food handlers from contaminating their hands by touching their hair. Signup and view all the answers

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:

Identify by price and quality the most desirable suppliers Signup and view all the answers

Which of these food items upon receiving should be given priority in storage?

Frozen items Signup and view all the answers

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

Thawing and refreezing Signup and view all the answers

Employees trained to receive foods properly will complete all of the following steps EXCEPT:

Labeling and dating rejected items Signup and view all the answers

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

Stamps mean the chicken's quality has been rated. Signup and view all the answers

The best place to store grains to reduce the risk of cross-contamination is:

Next to canned peaches Signup and view all the answers

Rotating stock so that the oldest items move first is often referred to as:

FIFO Signup and view all the answers

Labels should include all of the following EXCEPT:

Possible contaminants Signup and view all the answers

To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:

Six inches off the floor Signup and view all the answers

Study Notes

Food Handler Safety Practices

Food handlers must periodically test food for illness-causing microorganisms.
Employee training is the most effective method to prevent poor food safety.
High standards in food safety are the primary drivers of customer loyalty.

Food Safety Policies and Critical Control Points

A food safety policy outlines the establishment's goals for maintaining a food-safe environment.
Common Critical Control Points (CCPs) do not include customer service.
The FDA is the agency responsible for publishing the food code.

Contamination Sources and Types

Critical Control Points are areas where food handling is most vulnerable to hazards.
Minor violations may be allowed correction periods of several days.
Local health codes do not regulate price controls.
Biological contamination occurs when food items are infected by living organisms.
Cross-contamination can happen when raw food contacts cooked food without proper handling.

Foodborne Illness and Prevention

Pathogenic bacteria pose the greatest threat in the food industry.
Symptoms of contaminated food include changes in color and odor.
Hepatitis A can be mitigated through strict personal hygiene among food personnel.
Undercooked chicken can lead to Salmonella contamination; E.coli is prevented through proper cooking.

Safe Food Handling Practices

Food handlers should avoid touching their mouths and noses to reduce the spread of Staphylococcus aureus.
Proper hand washing takes at least 20 seconds, and food handlers should avoid spitting or smoking in preparation areas.
Wearing hair restraints is crucial to prevent contamination from hands.

Storage and Inventory Management

Foods should be prioritized in storage, focusing on frozen items first.
FIFO (First In, First Out) is a method for rotating stock to minimize waste.
Frozen fish showing excessive ice and brown edges indicates thawing and refreezing issues.

Labels and Safety Standards

Labels must not include potential contaminants but should have details like storage instructions.
The bottom shelf for food storage should be at least six inches off the floor to prevent contamination.

Personal Hygiene and Training

Food handlers should accurately identify food ingredients to assist customers with allergies.
Employees are trained to handle food safely, ensuring they know when to wash hands and handle food responsibly.
Stocking brightly colored bandages for first aid helps in easily identifying them if they fall into food.

Corrective Actions and Food Handling Hazards

Immediate corrective actions are required when a food handler uses hand sanitizer instead of performing a proper hand wash.
If a food handler transitions from handling raw to cooked food without changing gloves, it creates a cross-contamination risk.

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Test your knowledge on food safety practices essential for food handlers. This quiz covers key concepts regarding food safety duties, customer loyalty, and employee training. Ensure you know how to maintain high food safety standards to protect consumers.

Food Safety for Food Handlers

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Questions and Answers

A food handler's duties regarding food safety include all of the following practices EXCEPT:

What is the most direct cause of customer loyalty?

What is the best way to prevent poor food safety?

A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained.

All of the following are the most common Critical Control Points (CCPs) EXCEPT:

Which agency publishes the food code?

_______ are the items of food handling most likely to be vulnerable to hazards.

Minor violations may be granted upwards of _______ days for correction.

Local health codes establish requirements for all of the following subjects EXCEPT:

Normally the establishment has up to _______ days to correct detected violations.

An organism that lives in or on another organism, often with harmful side effects—but without benefits is a:

The viral infection Hepatitis A can be most effectively controlled if:

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Which one of the following situations would MOST LIKELY promote bacterial contamination?

One of the most important reasons for using only reliable water sources is to reduce:

Which bacteria cause the greatest harm in the food industry?

All of the following bacteria can cause foodborne illness EXCEPT:

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

Which one of the following food contaminations is usually associated with undercooked chicken?

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

Contamination of food items by other living organisms is known as:

Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

Perhaps the most common vehicle of contamination in the food industry is:

The contamination that results from the spread of bacteria from meat to vegetables is called:

Which one of the following contaminants is a physical contaminant?

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Toxins from seafood, mushrooms, and molds present the greatest potential for:

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

Food preservation does all of the following EXCEPT:

Reheated food items must be heated for a minimum of 15 seconds to at least:

The preservation technique that attempts to remove moisture is:

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

It is important that food servers are trained to know food ingredients because:

The best temperature for short-term refrigeration storage is:

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:

When might you expect a manager to offer a gentle reminder about hand washing?

If all proper hand washing steps are followed, how long should the entire process take?

Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?

Why should you stock only brightly colored bandages for first aid supplies?

Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.

Corrective action will be taken IMMEDIATELY if your manager sees a food handler:

The MOST important reason for having food handlers wear hair restraints is to:

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:

Which of these food items upon receiving should be given priority in storage?

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

Employees trained to receive foods properly will complete all of the following steps EXCEPT:

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

The best place to store grains to reduce the risk of cross-contamination is:

Rotating stock so that the oldest items move first is often referred to as:

Labels should include all of the following EXCEPT:

To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:

Study Notes

Food Handler Safety Practices

Food Safety Policies and Critical Control Points

Contamination Sources and Types

Foodborne Illness and Prevention

Safe Food Handling Practices

Storage and Inventory Management

Labels and Safety Standards

Personal Hygiene and Training

Corrective Actions and Food Handling Hazards

Studying That Suits You

Description

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