Study guides, Class notes & Summaries

1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. - correct answerB What are the three categories of contamination to food safety? a. Biological, Chemical, Environmental b. Biological, Chemical, Physical c. ...

List four impacts of foodborne illnesses to a food service establishment - correct answera.) Loss of customers and sales b.) Loss of good reputation c.) Lawsuits resulting in lawyer and court fees d.) Increased absence of employees What groups of people are at higher risk than the general population for contracting a foodborne illness? - correct answer-Young children and the elderly -Infants and pregnant women -Those with weakened immune systems Where can Idaho's food safety rules fo...

Food Safety Questions with Complete Solutions What is the basic rule to follow when handling food in order to prevent foodborne illness? - Answer-Keep hot foods hot and cold foods cold What is the food safety temperature zone where bacteria can multiply and grow? - Answer-40F to 140F What foods are a major source of salmonella? - Answer-Poultry and eggs What foods are a major source of trichinosis? - Answer-Pork and game List two food sources for E. coli bacteria. - Answer-Contamina...

Food Safety Study Guide Questions and Answers All Correct Properly storing food in cooler reduces the chances of a food borne illness. From top to bottom, place these foods in proper refrigerator storage order. - Answer-C. ready to eat foods including produces, dairy and cooked foods. A. Raw fish, seafood and shellfish E. Raw whole cuts of beef and pork D. Raw ground beef and pork B. Raw poultry including chicken and turkey Viruses can survive freezing temperatures. - Answer-True. Viruses ca...

Food Safety Test Questions with Correct Answers How long does a food service handler with Hep A have to stay home? - Answer-B.30 Days with a note C.A doctors note Forever How many times can you safely reheat food? - Answer-One Time What symptoms must be reported? - Answer-Sore Throat Why should you rotate food when thawing it? - Answer-To reach safe temperatures Which of the following type of raw meat is most likely to cause salmonella? - Answer-Chicken What is the best way to ...

Food Safety Exam Questions with Correct Answers How long does a food service handler with Hep A have to stay home? - Answer-B.30 Days with a note C.A doctors note Forever How many times can you safely reheat food? - Answer-One Time What symptoms must be reported? - Answer-Sore Throat Why should you rotate food when thawing it? - Answer-To reach safe temperatures Which of the following type of raw meat is most likely to cause salmonella? - Answer-Chicken What is the best way to...

FOOD SAFETY EXAM 2024 -25 WITH 100% ACCURATE ANSWERS 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. - correct answer B What are the three categories of contamination to food safety? a. Biological, Ch...

State Food Safety Exam Questions With Verified Answers A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times - answerA) Restrict until Regulartory approval is obtained A large container of potato salad has been removed...

State Food Safety Practice Exam Questions With Verified Solutions Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - answerD. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What ...