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Food Safety Assessment Exam Questions and Answers
Food Safety Assessment Exam Questions and Answers
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Food Safety Assessment Exam Questionsand Answers
6 symptoms - -Diarrhea, sore throat/fever, vomiting, fever, jaundice,
infected leisons with pus on hands wrists or arms
-Two actions if someone informs you they have been diagnosed with a
reportable disease and have symptoms - -Exclude/restrict from duties.
Report (to ASM, SM then to licensed store corporate contact who will notify
health agencies)
-Written procedures for biohazard event - -In binder
-Handwashing - -Critical in preventing food contamination, so diseases are
not transmitted through food products
-Proper handwashing - -Wet hands with hot water (100F), soap, wash for 20
and include all parts of hands nails and lower arms, rinse, dry with single use
towel and use to shut off water
-Why avoid bare hands contact with food - -Prevent food contamination and
foodborne diseases
-TCS - -Time and Temperature Control for Safety, support rapid growth of
microorganisms that cause foodborne illness
-What foods are TCS - -Dairy products (WC, open soy, butter, sandwiches,
cream cheese)
-Time/temp relationship for TCS food - -Internal temperature of 41 or below
or 140 or above (outside temp danger zone)
-Proper refrigerator temperature - -At or below 41, optimum for product
quality 36-38
-Proper hot temperature - -TCS 140 or above
-How does cross-contamination lead to foodborne illness - -Harmful bacteria
transfers to food/beverages from improperly handled utensils, cutting
boards, or other food, when eaten/drank can be caused by pathogens
-What is backflow and how can you prevent it? - -Reverse flow of
contaminants through a cross connection into a potable/drinkable water
system/supply. Prevent with air gap (air space used to separate water supply
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