Food Service Prep: Food Handlers Quiz

Questions and Answers

What are toxins, mold, and contaminants?

Moldy bread

Ingredients

Spices

Food hazards (correct)

The Big 6 foodborne pathogens are easily transmissible to food.

True

Why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the Big 6 pathogens?

You could easily pass on your illness to your customers.

You can always tell if food is contaminated with a foodborne-causing bacteria by simply looking at it.

False Signup and view all the answers

What should you do if you experience symptoms like diarrhea while at work?

Report them immediately to your supervisor or the person in charge (PIC). Signup and view all the answers

To help ensure you are preventing the spread of foodborne illnesses, what should you do when hand washing?

Wash your hands and all exposed portions of your arms. Signup and view all the answers

You can order food from any supplier for your restaurant.

False Signup and view all the answers

What are some ways you can help ensure food is safe for consumers?

All of the above Signup and view all the answers

Which demonstrates an example of the proper way to wear single-use gloves?

Washing your hands before putting on your single-use gloves. Signup and view all the answers

Good hygiene includes?

Wearing tight clothes close to your body so that sleeves and other clothing won't accidentally touch food. Signup and view all the answers

How should you hand a customer an already baked cookie from your bakery display?

Using tongs. Signup and view all the answers

Prepared food which will remain hot until serving must remain at a temperature above?

135 Signup and view all the answers

What is an example of cross-contamination?

Using the same cutting board for raw meat and vegetables Signup and view all the answers

How can you help reduce potential pest infestations?

Clean thoroughly under and between equipment where pests could hide. Signup and view all the answers

What can you do to prevent cross-contamination?

Wash and sanitize your equipment when switching from cutting meat to preparing the apples for dessert. Signup and view all the answers

There are alternative manual ware washing equipment including which of the following?

All of the above Signup and view all the answers

Which explains part of the proper way to use a 3-compartment sink?

For each sink, ensure items can be completely submerged in water. Signup and view all the answers

When using hot water to sanitize in a 3-compartment sink, the water must be at least what temperature?

170 Signup and view all the answers

Sanitizing reduces the number of microorganisms and bacteria on surfaces.

True Signup and view all the answers

Is it acceptable to load dishes and let the dishwasher run if there is food debris or grease residue on the inside of the machine?

False Signup and view all the answers

If TCS food is maintained in the danger zone (41 to 135) for more than 4 hours while being prepared, what should you do?

Throw it out. Signup and view all the answers

You do not feel well and go to the doctor where you are diagnosed with one of the Big 6. What should you do?

Call your manager and let them know. Signup and view all the answers

The only way to know for certain if food has been cooked to its safe minimum internal cooking temperature is to:

Use a thermometer to check the temperature. Signup and view all the answers

How should you store items in the refrigerator?

Store all raw meats separately. Signup and view all the answers

What are the foodborne illnesses?

Infections caused by consuming food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Signup and view all the answers

The Big 6 foodborne pathogens are:

Highly infectious foodborne pathogens. Signup and view all the answers

How often should you change your single-use gloves?

All of the above Signup and view all the answers

Which of the following should you not do in order to ensure food is prepared in a sanitary manner?

Wear long hair down while preparing food Signup and view all the answers

What is an example of a biological hazard which can cause foodborne illnesses?

Mold. Signup and view all the answers

Which of the following is a common symptom of a foodborne illness?

Fever. Signup and view all the answers

If using a dishwasher machine for washing and sanitizing, what should you do before using it?

All of the above Signup and view all the answers

You should wash your __________.

hands often. Signup and view all the answers

Study Notes

Food Safety and Hygiene

Toxins, mold, and contaminants pose serious risks in food handling.
Big 6 foodborne pathogens are easily transmissible to food and can lead to significant health risks.
Workers diagnosed with one of the Big 6 pathogens must stop food handling to prevent customer illness.
It is impossible to visually determine if food is contaminated with foodborne bacteria.

Reporting and Symptoms

Report symptoms such as diarrhea immediately to a supervisor or person in charge (PIC).
Maintaining good hygiene, including thorough hand washing, is essential to prevent the spread of illnesses.

Supplier and Food Handling

Food should only be sourced from approved suppliers to ensure safety.
Identifying safe food preparation practices includes adhering to established guidelines.

Gloves and Hygiene Practices

Proper glove usage begins with washing hands before donning single-use gloves.
Good hygiene practices include wearing fitted clothing to avoid food contamination.

Food Service Best Practices

Use utensils like tongs when serving baked goods to customers.
Hot prepared food must be kept at a minimum temperature above 135°F until serving.

Cross-Contamination and Pest Control

Cross-contamination examples encompass various food handling errors.
To minimize pest infestations, clean thoroughly beneath and between equipment.

Sanitization Procedures

Maintain a 3-compartment sink properly by ensuring items are fully submerged during washing.
Hot water used for sanitization should be maintained at a minimum temperature of 170°F.
Sanitizing surfaces reduces the presence of harmful microorganisms.

Dishwashing and Food Safety

Avoid using a dishwasher with food debris or grease residue inside; it compromises sanitation.
TCS (Time/Temperature Control for Safety) food in the danger zone (41-135°F) for more than 4 hours must be discarded.

Communication and Cooking Safety

If diagnosed with a Big 6 pathogen, notify your manager promptly.
Always use a thermometer to verify that food has reached the safe minimum internal cooking temperature.

Storage and Foodborne Illnesses

Store raw meats separately in the refrigerator to prevent cross-contamination.
Foodborne illnesses stem from consuming contaminated food or beverages containing harmful pathogens.
The Big 6 pathogens are particularly infectious and warrant strict attention in food safety practices.

Glove Usage and Personal Hygiene

Change single-use gloves when necessary, such as after handling raw meats.
Long hair should be secured away from food preparation areas for hygiene.

Biological Hazards and Symptoms

Mold is an example of a biological hazard that can lead to foodborne illnesses.
Common symptoms of foodborne illnesses include fever, diarrhea, and nausea.

Dishwasher Use and Maintenance

Prior to using a dishwasher for washing and sanitizing, ensure it is clean and functioning properly.

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Description

This quiz covers essential information for food handlers, focusing on food safety, food borne pathogens, and handling procedures. Understand the importance of hygiene and the risks associated with food service to ensure safe food practices. Perfect for anyone preparing for food safety certification.

Food Service Prep: Food Handlers Quiz

Questions and Answers

What are toxins, mold, and contaminants?

The Big 6 foodborne pathogens are easily transmissible to food.

Why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the Big 6 pathogens?

You can always tell if food is contaminated with a foodborne-causing bacteria by simply looking at it.

What should you do if you experience symptoms like diarrhea while at work?

To help ensure you are preventing the spread of foodborne illnesses, what should you do when hand washing?

You can order food from any supplier for your restaurant.

What are some ways you can help ensure food is safe for consumers?

Which demonstrates an example of the proper way to wear single-use gloves?

Good hygiene includes?

How should you hand a customer an already baked cookie from your bakery display?

Prepared food which will remain hot until serving must remain at a temperature above?

What is an example of cross-contamination?

How can you help reduce potential pest infestations?

What can you do to prevent cross-contamination?

There are alternative manual ware washing equipment including which of the following?

Which explains part of the proper way to use a 3-compartment sink?

When using hot water to sanitize in a 3-compartment sink, the water must be at least what temperature?

Sanitizing reduces the number of microorganisms and bacteria on surfaces.

Is it acceptable to load dishes and let the dishwasher run if there is food debris or grease residue on the inside of the machine?

If TCS food is maintained in the danger zone (41 to 135) for more than 4 hours while being prepared, what should you do?

You do not feel well and go to the doctor where you are diagnosed with one of the Big 6. What should you do?

The only way to know for certain if food has been cooked to its safe minimum internal cooking temperature is to:

How should you store items in the refrigerator?

What are the foodborne illnesses?

The Big 6 foodborne pathogens are:

How often should you change your single-use gloves?

Which of the following should you not do in order to ensure food is prepared in a sanitary manner?

What is an example of a biological hazard which can cause foodborne illnesses?

Which of the following is a common symptom of a foodborne illness?

If using a dishwasher machine for washing and sanitizing, what should you do before using it?

You should wash your __________.

Study Notes

Food Safety and Hygiene

Reporting and Symptoms

Supplier and Food Handling

Gloves and Hygiene Practices

Food Service Best Practices

Cross-Contamination and Pest Control

Sanitization Procedures

Dishwashing and Food Safety

Communication and Cooking Safety

Storage and Foodborne Illnesses

Glove Usage and Personal Hygiene

Biological Hazards and Symptoms

Dishwasher Use and Maintenance

Studying That Suits You

Description

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