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State Food Safety Test for UTAH Final Exam Prep. $12.49
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State Food Safety Test for UTAH Final Exam Prep.
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State Food Safety Test for UTAH Final Exam Prep. If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - CORRECT ANSWER Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason ...

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Document information

  • November 25, 2024
  • 5
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • utah
  • state food safety test for utah final exam prep

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  • UTAH.
  • UTAH.

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State Food Safety Test for UTAH Final
Exam Prep.
If you cut or burn your hand while on the job, how should you treat your wound before returning to
work? - CORRECT ANSWER Thoroughly wash the wound, cover it with a bandage and then cover the
bandage with a single use glove



What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - CORRECT ANSWER To
kill germs on the item or surface



Proper food storage requires: - CORRECT ANSWER First In, First Out: Using older products first, as long
as they are safe to use.



Washing dishes by hand requires: - CORRECT ANSWER A three compartment sink to wash, rinse and
sanitize.



Which is an example of a chemical hazard? - CORRECT ANSWER A bucket of sanitizer in a food
preparation area



What is not a likely source to contaminate food? - CORRECT ANSWER A fresh pair of single use gloves



Name the conditions for wearing jewelry while working in food preparation: - CORRECT ANSWER -
Bracelets provide a harbor for germs and may cause contamination

-Rings with stones may tear gloves creating potential for contamination

-You can wear a plain ring such as a wedding band



The minimum temperature for cooking hamburgers and other ground meat is: - CORRECT ANSWER 155
degrees Fahrenheit



Leftovers should be used within this many days after preparation: - CORRECT ANSWER 7 days

, The cold holding temperature for TCS (temperature control for safety) foods must be: - CORRECT
ANSWER 41 degrees or lower Fahrenheit



What is true about the Norovirus - CORRECT ANSWER It is a common source of foodborne illness.



What is a biological hazard? - CORRECT ANSWER A disease or illness spread through bacteria, viruses or
parasites that are present in air, food, water, soil, animals and humans. An example is Hepatitis A.



What are safe ways to cool hot foods? - CORRECT ANSWER -Divide into smaller portions then
refrigerate

-Use a cooling paddle then refrigerate

-Cool in an ice bath then refrigerate



Name where you can't smoke - CORRECT ANSWER -Kitchen

-Food storage area

-Buffet area



How do you keep Ready-to-Eat foods safe? - CORRECT ANSWER Wearing gloves or using utensils when
handling instead of using your bare hands



What is a safe practice when using thermometers in cooking? - CORRECT ANSWER Thermometers must
be cleaned and sanitized as any other food contact surface



Name a behavior likely to contaminate food: - CORRECT ANSWER Running your fingers through your
hair



What is a physical hazard? - CORRECT ANSWER Foreign bodies in food usually due to accidental
contamination or poor handling practices. A piece of plastic packaging is an example.



What is true about single-use gloves? - CORRECT ANSWER -Gloves must be changed when switching
tasks

-Gloves provide added safety when preparing and cooking food

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