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SPANISH FOOD Handler's STUDY GROUP EXAM QUESTIONS AND ANSWERS
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SPANISH FOOD Handler's STUDY GROUP EXAM QUESTIONS AND ANSWERS...
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SPANISH FOOD Handler's STUDY GROUPEXAM QUESTIONS AND ANSWERS
What are the three sorts of dangers that render food unsafe? - ANSWER
Biological, Chemical, and Physical
Cross-contamination happens when ___________________. - ANSWER:
Pathogens spread from one surface or food to another.
What is time-temperature abuse? - ANSWER Allowing food to remain at
temperatures suitable for disease growth.
A food handler unintentionally sprays cleaning into the fryer oil and continues
to use it. What kind of hazard is this? Chemical is the answer.
A food handler spreads viruses from their hands to the food. How could this
have been prevented? - ANSWER Practicing proper personal hygiene.
After cutting up melons, a food handler places them in a cooler. What exactly is
this an example of? - ANSWER Controlling time and temperature.
A food handler prepares raw meat on the same cutting board before
immediately chopping produce. This is an illustration of
______________________________. - ANSWER: Cross contamination
What is the proper order for handwashing? - ANSWER Wet your hands and
arms, then apply soap, scrub them, rinse them, and dry them.
How many seconds should the hands be scrubbed? - Answer 10-15.
A food handler had just finished busing a table. What should a food handler do
before handling food? - ANSWER Wash your hands.
When should you apply hand antiseptics? - ANSWER After hand-washing
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