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Food Handler's Exam|63 Questions and Answers
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Food Handler's Exam|63 Questionsand Answers
3 Types of Contaminants - -1) Biological
2) Chemical
3) Physical
-Biological Contaminants - -- Bacteria
- Viruses
- Parasites
- Fungi
(pathogenic microorganisms)
-Chemical Contaminants - -- Cleaners
- Sanitizers
- Polishes
- Machine lubricants
- Allergins
-Physical Contaminants - -- Glass
- Metal shavings
- Dirt
- Fruit pits
- Bones
- Bandages
- Hair
- Jewelry
-How People Make Food Unsafe - -1) Poor personal hygiene
2) Cross-contamination
3) Time-temperature abuse
4) Poor cleaning & sanitizing
-Poor personal hygiene - -transferring pathogenic microorganisms from your
body to food
-Cross-contamination - -transferring pathogenic microorganisms from one
surface or food to another
-Time-temperature abuse - -letting food stay too long at temperatures that
are good for growth of pathogenic microorganisms
-Poor cleaning and sanitizing - -letting contaminated food-contact surfaces
touch food
, -Aramark's 5S Process Principles - -1) Sort
2) Set in order
3) Shine
4) Standardize
5) Sustain
-Most Common Food Allergens - -1) Milk & dairy products
2) Wheat
3) Egg & egg products
4) Soy & soy products
5) Fish & shellfish
6) Peanuts & tree nuts (i.e. pecans & walnuts)
-How to Wash Your Hands - -1) Wet hands & arms (warm water <100F)
2) Apply soap
3) Scrub hands & arms vigorously (10-15 seconds)
4) Rinse hands & arms thoroughly
5) Dry hands & arms (use single-use paper towels or hand-drying device)
-After Washing Your Hands - -- Use a paper towel to turn off faucet
- Use a paper towel to open the door
-Wash Your Hands (Before) - -- Starting work
- Handling food & in between handling raw and ready-to-eat food
- Putting on disposable gloves & in between glove changes
- Putting on cut-resistant gloves
- Handling clean dishes, utensils, & glasses
- Putting on a clean apron
-Wash Your Hands (After) - -- Using the restroom
- Switching tasks or work areas
- Eating, drinking, or using tobacco
- Sneezing, coughing, or blowing the nose
- Touching the hair, face, nose, etc.
- Handling garbage
- Handling dirty equipment & utensils
- Handling raw food (including raw eggs)
-Do not use hand washing sinks for... - -- dumping dirty water into
- prepping food or washing utensils
- stacking food, equipment, or supplies
-Change your gloves... - -- as soon as they become dirty or torn
- after sneezing, coughing, or blowing your nose
- after touching your hair, face, & nose
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