Food Safety for Food Handlers

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:

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?

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: