Food contamination caused by pathogens on a food handler’s body can be controlled by
- good personal hygiene
- time-temperature control
- reducing cross-contamination
- proper cleaning and sanitizing
Answer
Food contamination caused by pathogens on a food handler’s body can be controlled by good personal hygiene.
Food contamination caused by pathogens can be controlled by practicing food safety and by using sterile techniques when handling food.
Pathogens are microorganisms that can cause disease in humans, animals, or plants. Some examples of pathogens include bacteria, viruses, and parasites. Food can become contaminated with pathogens at any stage of the food production process. For example, contamination can occur during harvesting, processing, or cooking.
Foodborne illnesses are caused by consuming contaminated food. Symptoms of foodborne illness vary depending on the pathogen involved but can include vomiting, diarrhea, and fever. In severe cases, foodborne illness can lead to death.
You can protect yourself from foodborne illness by practicing good food safety habits. This includes washing your hands often, especially after handling raw meat;
1. It is important to cover food when storing it in order to
a. seal in the flavor
b. decrease discoloration
c. prevent cross-contamination
d. keep temperature consistent
a. seal in the flavor
b. decrease discoloration
c. prevent cross-contamination
d. keep temperature consistent
c. prevent cross contamination
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized
d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20
a. 6
b. 10
c. 15
d. 20
d. 20
4. Before washing dishes in a dishwasher, a food handler should ensure that
a. towels for drying are nearby and clean
b. detergent and sanitizer dispensers are filled
c. spray nozzles are soaking in a bucket of delimer
d. water temperature is at least 100 degrees F
a. towels for drying are nearby and clean
b. detergent and sanitizer dispensers are filled
c. spray nozzles are soaking in a bucket of delimer
d. water temperature is at least 100 degrees F
b. detergent and sanitizer dispensers are filled
5. Which item must be applied over a bandage on a food handler’s finger?
a. tape
b. gauze
c. finger cot
d. splint
a. tape
b. gauze
c. finger cot
d. splint
c. finger cot
6. Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?
a. no, they should be kept on the workstation where spills typically occur
b. no, they should be kept in the food handler’s apron or back pocket for easy access
c. yes, as long as the solution is kept on the shelf above the workstation
d. yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use
a. no, they should be kept on the workstation where spills typically occur
b. no, they should be kept in the food handler’s apron or back pocket for easy access
c. yes, as long as the solution is kept on the shelf above the workstation
d. yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use
d. yes, towels for cleaning food spills should always be kept on sanitizing solution when not in use
7. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the floor
c. cans of kidney beans on a shelf 4 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the floor
c. cans of kidney beans on a shelf 4 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
8. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
c. utensils
d. glasses
a. walls
b. stockpots
c. utensils
d. glasses
a. walls
9. A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking?
a. none
b. not getting work done
c. becoming dehydrated
d. spreading pathogens to food
a. none
b. not getting work done
c. becoming dehydrated
d. spreading pathogens to food
d. spreading pathogens to food
10. The use-by date of a stored bowl of potato salad is today. Can the salad be served?
a. no, because today is the use-by date
b. no, because the salad should have already been thrown out
c. yes, because today is the last day it can be served
d. yes, but only to employees
a. no, because today is the use-by date
b. no, because the salad should have already been thrown out
c. yes, because today is the last day it can be served
d. yes, but only to employees
c. yes, because today is the last day it can be served
11. A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of
a. practicing good personal hygiene
b. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature
a. practicing good personal hygiene
b. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature
c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
c. move the food to another cooler
d. tell the manager
a. put all the food in the freezer
b. turn the thermostat down
c. move the food to another cooler
d. tell the manager
d. tell the manager
13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their
a. elbows
b. upper arms
c. fingernails
d. shoulders
a. elbows
b. upper arms
c. fingernails
d. shoulders
c. fingernails
14. Which food needs time and temperature control for safety?
a. dried pasta
b. baked potato
c. sliced bread
d. uncooked rice
a. dried pasta
b. baked potato
c. sliced bread
d. uncooked rice
b. baked potato
15. A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler. This is an example of
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing the right way
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing the right way
b. controlling time and temperature
16. Which food item is ideal for bacterial growth?
a. tortilla chips
b. canned chili peppers
c. jar of salsa
d. sour cream
a. tortilla chips
b. canned chili peppers
c. jar of salsa
d. sour cream
d. sour cream
17. Which is a physical hazard?
a. bacteria
b. fungi
c. parasite
d. bone
a. bacteria
b. fungi
c. parasite
d. bone
d. bone
18. A food handler cleans up a spill. What should the food handler do next?
a. wash hands correctly
b. dip hands in sanitizing solution
c. rinse hands in warm water
d. wipe hands on an apron
a. wash hands correctly
b. dip hands in sanitizing solution
c. rinse hands in warm water
d. wipe hands on an apron
a. wash hands correctly
19. A food handler may wear nail polish while working with food if
a. gloves are applied
b. artificial fingernails are worn
c. the nails are cut short
d. the polish is a light color
a. gloves are applied
b. artificial fingernails are worn
c. the nails are cut short
d. the polish is a light color
a. gloves are applied
20. Pests are a food safety hazard because they
a. eat the operations good
b. offend customers
c. carry pathogens
d. destroy the building
a. eat the operations good
b. offend customers
c. carry pathogens
d. destroy the building
c. carry pathogens
21. Food contamination caused by pathogens on a food handlers body can be controlled by
a. good personal hygiene
b. time-temperature control
c. reduce cross-contamination
d. proper cleaning and sanitizing
a. good personal hygiene
b. time-temperature control
c. reduce cross-contamination
d. proper cleaning and sanitizing
a. good personal hygiene
22. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the
a. transfer of pathogens from one surface to another
b. poultry from being held at room temperature
c. raw poultry from contaminating their hands
d. contamination of the food with cleaning chemicals
a. transfer of pathogens from one surface to another
b. poultry from being held at room temperature
c. raw poultry from contaminating their hands
d. contamination of the food with cleaning chemicals
a. transfer of pathogens from one surface to another
23. Which hot food is in the temperature danger zone?
a. fish held at 126 degrees F (52 degrees C)
b. beans held at 141 degrees F (61 degrees C)
c. soup held at 154 degrees (68 degrees C)
d. steak held at 160 degrees F (71 degrees C)
a. fish held at 126 degrees F (52 degrees C)
b. beans held at 141 degrees F (61 degrees C)
c. soup held at 154 degrees (68 degrees C)
d. steak held at 160 degrees F (71 degrees C)
a. fish held at 126 degrees F (52 degrees C)
24. Which empty, cleaned , and sanitized container may NOT be used for storing food?
a. 1-gallon plastic container of sour cream
b. 1-gallon plastic thermos
c. 5-gallon bucket of barbecue sauce
d. 5-gallon bucket of powdered sanitizer
a. 1-gallon plastic container of sour cream
b. 1-gallon plastic thermos
c. 5-gallon bucket of barbecue sauce
d. 5-gallon bucket of powdered sanitizer
d. 5-gallon bucket of powdered sanitizer
25. Should food handlers use bare hands when serving muffins?
a. no, because food handlers’ hands will get dirty
b. no, because pathogens from food handlers’ hands could contaminate the muffins
c. yes, because it’s easier to serve the muffin so it won’t crumble
d. yes, because finding tongs or gloves can be difficult
a. no, because food handlers’ hands will get dirty
b. no, because pathogens from food handlers’ hands could contaminate the muffins
c. yes, because it’s easier to serve the muffin so it won’t crumble
d. yes, because finding tongs or gloves can be difficult
b. no, because pathogens from food handlers’ hands could contaminate the muffins
26. At which temperature can cooked chicken breasts be hot-held ?
a. 110F (43C)
b. 127F (53C)
c. 130F (54C)
d. 137F (58C)
a. 110F (43C)
b. 127F (53C)
c. 130F (54C)
d. 137F (58C)
d. 137F (58C)
27. Stocked hand washing stations must have which item?
a. nail brush
b. soap
c. toilet paper
d. hand lotion
a. nail brush
b. soap
c. toilet paper
d. hand lotion
b. soap
28. Before handling food what should food handlers do when they have wounds on their hands?
a. put a bandage on
b. make sure the wound is clean
c. bandage the wound and put on a glove
d. put antiseptic cream on the wound
a. put a bandage on
b. make sure the wound is clean
c. bandage the wound and put on a glove
d. put antiseptic cream on the wound
c. bandage the wound
29. In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customers cup of hot soup to cool it. Why is this NOT allowed?
a. the dressings may have spilled on the ice and may cause and allergic reaction
b. the dressings will not be held at the correct temperature if a few ice cubes are removed
c. the ice could be contaminated and make the customer sick
d. the ice will dilute the soup and change its flavor
a. the dressings may have spilled on the ice and may cause and allergic reaction
b. the dressings will not be held at the correct temperature if a few ice cubes are removed
c. the ice could be contaminated and make the customer sick
d. the ice will dilute the soup and change its flavor
c. the ice could be contaminated and make the customer sick
30. When should food handlers wash their hands?
a. before cleaning dirty dishes
b. before handling chemicals
c. after their shift ends
d. after handling money
a. before cleaning dirty dishes
b. before handling chemicals
c. after their shift ends
d. after handling money
d. after handling money
31. A bandage in a bowl of soup is which type of hazard?
a. biological
b. chemical
c. physical
d. environmental
a. biological
b. chemical
c. physical
d. environmental
c. physical
32. Which item does NOT have a food-contact surface?
a. Tongs
b. glasses
c. utensils
d. mop bucket
a. Tongs
b. glasses
c. utensils
d. mop bucket
d. mop bucket
33. Which item must be cleaned and sanitized?
a. dishwasher rack
b. butcher knife
c. stove door
d. outside of a salt shaker
a. dishwasher rack
b. butcher knife
c. stove door
d. outside of a salt shaker
b. butcher knife
34. A food handler washes hands after using the restroom. This is an example of
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing surfaces the right way
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing surfaces the right way
a. practicing good personal hygiene
35. The transfer of pathogen from one surface to another is called
a. micro-transmission
b. pathogenic spread
c. cross contamination
d. surface saftey
a. micro-transmission
b. pathogenic spread
c. cross contamination
d. surface saftey
c. cross contamination
36. Where should a food handler check the temperature of food?
a. on the bottom surface
b. on the top surface
c. in the thinnest part
d. in the thickest part
a. on the bottom surface
b. on the top surface
c. in the thinnest part
d. in the thickest part
d. in the thickest part
37. Where is the best place for a food handler to clean a garbage container?
a. away from food prep areas
b. next to the dishwasher
c. in the dry-storage area
d. near the food prep area
a. away from food prep areas
b. next to the dishwasher
c. in the dry-storage area
d. near the food prep area
a. away from food prep areas
38. Which is the correct order for hand washing?
a. apply soap, scrub hands and arms, rinse hands and arms, and dry
b. apply soap, wet hands and arms, rinse hands and arms, and dry
c. wet hands and arms, apply soap, rinse hands and arms, apply hand antiseptic, and dry
d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
a. apply soap, scrub hands and arms, rinse hands and arms, and dry
b. apply soap, wet hands and arms, rinse hands and arms, and dry
c. wet hands and arms, apply soap, rinse hands and arms, apply hand antiseptic, and dry
d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
39. A food handler who is chopping celery leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, which action must the food handler take?
a. wash and rinse the celery
b. change into a clean apron
c. clean and sanitize the knife and cutting board
d. nothing ; celery is not a TCS food
a. wash and rinse the celery
b. change into a clean apron
c. clean and sanitize the knife and cutting board
d. nothing ; celery is not a TCS food
c. clean and sanitize the knife and cutting board
40. Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the
a. use-by date
b. ingredients used
c. name of the cook
d. purchase date
a. use-by date
b. ingredients used
c. name of the cook
d. purchase date
a. use-by date
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