Food Safety

It is the assurance that the food will not cause harm to the customer when it is prepared and or eaten to its intended use.

• Food Safety

• Food Defense

• Food Safety Policy

• Proper Handwashing

2. Illness resulting from consumption of contaminated food

• Foodborne illness

• Food poisoning

• Food contamination

• Foodborne outbreak

Incident in which two or more people experience the same illness

after eating the same food.

• Foodborne illness

• Food poisoning

• Food love

• Food borne outbreak  

Which of the following is the only acceptable jewelry to wear by a food handler?

• engagement ring

• bracelet

• plain wedding band

• any ring worn as a symbol of religion or faith

Food can be contaminated by a food handler at any point in food preparation. The following are ways a food handler can contaminate food except          .

• They have infected cuts or sores

• They have food borne illness and/or are showing symptoms like vomiting or diarrhea.

• Their hands touched a source of contamination and fail to wash hands immediately.

• They wash their hands properly and frequently during shift.

6. The correct procedure for cleaning the tools and utensils is

• wash, sanitize, rinse and dry

• rinse, wash, dry and sanitize

• wash, rinse, sanitize and dry

• a. wash, rinse, dry and sanitize

7. Color coding of towels should be followed to prevent

• product deterioration

• unsanitized tables

• cross contamination

• strong concentration of sanitizer

Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperange range for this zone?

• Between 30 ºF and 130 ºF

• Between 45 ºF and 145 ºF

• Between 40 ºF and 140 ºF

• Between 40 ºF and 150 ºF

9. In hand washing procedure, scrubbing your hands and arms will take how many seconds?

• 30 seconds

• 20 seconds

• 15 seconds

• 25 seconds

10. To prevent spoilage and contamination, never mix a batch of newly cooked gravy to the old batch to prevent

• contamination

• early spoilage

• both a and b

• chemical hazard