Contamination

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Contamination

1 / 120

Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination?

2 / 120

What kind of food does NOT need to be protected from contamination in a self-service area as other foods do?

3 / 120

Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones?

4 / 120

How do single-use gloves prevent food contamination?

5 / 120

Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness?

6 / 120

What form of biological contamination causes the most foodborne illnesses?

7 / 120

What risks do vending operators need to protect their food from during transport, delivery, and service?

8 / 120

How can a paper towel be used to avoid contaminating your hands after washing them in the restroom?

9 / 120

Which kind of food can easily become unsafe if not handled carefully?

10 / 120

Which of these are ways that viruses can be transmitted?

11 / 120

Which of these situations can cause a food handler to contaminate food and cause illness?

12 / 120

Biological contamination is more common than chemical or physical contamination. What are some examples of biological contaminants?

13 / 120

These are examples of chemicals used in food service that can become chemical contaminants:

• Cleaners
• Sanitizers
• Polishes

How can these chemicals get into food and cause chemical contamination?

14 / 120

Which is true about the differences between a cross-connection, cross-contamination, and cross-contact?

15 / 120

Which is true about an attack of deliberate contamination of food?

16 / 120

To prevent contamination, chemicals should be stored in their own designated location away from these areas:

• Food prep areas
• Food-storage areas
• Service areas

How can chemicals be kept separate from food and food-contact surfaces during storage?

17 / 120

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

18 / 120

How can contamination be prevented in storage areas?

19 / 120

What is the biggest threat to food that is ready to be served?

20 / 120

Many contaminants are natural and already exist in the plants and animals that we use of food. Which of these is NOT a natural contaminant?

21 / 120

Why should chemicals never be stored above food, linens, utensils, and equipment?

22 / 120

Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A?

23 / 120

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

24 / 120

There are three kinds of contaminants that can get into food and make people sick:

• Biological
• Chemical
• Physical

What is it called when someone gets sick after eating contaminated food?

25 / 120

Why should food covers be used in self-service areas?

26 / 120

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

27 / 120

Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it?

28 / 120

What do condiments need to be protected from?

29 / 120

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

30 / 120

What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery?

31 / 120

Which of these situations can lead to contaminating food?

32 / 120

What are some common actions that can contaminate food and cause illness?

33 / 120

What four main practices cause food to become unsafe?

34 / 120

Food handlers can cause foodborne illnesses if they do any of the following:

35 / 120

When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table?

36 / 120

Can healthy people spread pathogens?

37 / 120

Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?

38 / 120

What could happen if a physical object falls into food?

39 / 120

Which of these are examples of where contaminants can come from?

40 / 120

Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

41 / 120

Which is true about backflow?

42 / 120

How can food be protected from contamination in self-service areas?

43 / 120

Which of these are situations when food handlers should wash their hands?

44 / 120

What can happen when natural objects, like bones in a fish fillet, are left in food?

45 / 120

Which is a part of the fecal-oral route of contamination?

46 / 120

Which is true about mechanically tenderized meat?

47 / 120

Why must infected cuts and burns be covered if they are open or draining?

48 / 120

Why do the foods on this list require special care during handling and preparation?

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

49 / 120

How can staff avoid contaminating food during service?

50 / 120

Why should the inside and outside of garbage containers be cleaned often?

51 / 120

Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

52 / 120

What could happen when a food handler in your operation has any of these issues?

• They’re sneezing or coughing
• They have a foodborne illness
• They have an infected cut or burn
• They have been in contact with a sick person
• They don’t wash their hands after using the bathroom
• They have symptoms like diarrhea, vomiting, or jaundice

53 / 120

How can you make sure that condiments are kept safe from contamination?

54 / 120

Food should be in a clean dry location away from dust and other contaminants. Which of these are places where food should NOT be stored?

55 / 120

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

56 / 120

What are some ways that a food handler could cause a foodborne illness outbreak?

57 / 120

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

58 / 120

Which of these poor personal hygiene practices by food handlers can lead to the contamination of food?

59 / 120

To avoid contamination, what should NOT be stored in these areas?

• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

60 / 120

Food could be contaminated on purpose by an attacker using any of these contaminants:

• Radioactive
• Chemical
• Physical
• Biological

How can a food defense program prevent the deliberate contamination of food?

61 / 120

What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays?

62 / 120

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

63 / 120

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

64 / 120

What are some ways that food could become contaminated?

65 / 120

How can food and non-food items be protected from contamination during storage?

66 / 120

Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed?

67 / 120

Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant?

68 / 120

What kind of location should food be stored in?

69 / 120

Staff drinking from beverage containers must be careful to avoid contaminating:

• Their hands
• The beverage container
• Food, utensils, and equipment

What does the lid for the beverage container need to include?

70 / 120

Why do operations need to have procedures for cleaning up vomit and diarrhea?

71 / 120

What are some ways that a food handler with poor personal hygiene can cause a foodborne illness?

72 / 120

What can happen if garbage is NOT handled correctly in your operation?

73 / 120

What kind of food has a higher risk for contamination than other food?

74 / 120

How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

75 / 120

Where do contaminants come from?

76 / 120

What kind of contamination can cause mild to fatal injuries?

77 / 120

Which is a classification of contaminants?

78 / 120

What is cross-contamination?

79 / 120

What food safety risk is increased during off-site service?

80 / 120

What is the most important thing to consider when storing cleaning tools?

81 / 120

What can keep food safe by creating a barrier between hands and food?

82 / 120

Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt are examples ServSafe gives for what kind of objects?

83 / 120

Which can spread contaminants in your operation?

84 / 120

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

85 / 120

Why should chemicals never be stored above food or food-contact surfaces?

86 / 120

How should garbage be handled in food prep areas to prevent odors, pests, and contamination?

87 / 120

How can food become contaminated by bare-hand contact?

88 / 120

What is it called when there is something harmful in food?

89 / 120

Here are some ways that a food handler can make people sick:

• NOT washing hands after using the bathroom
• Coughing or sneezing near food
• Touching a cut or burn and then touching food
• Working while sick

What risk factor is demonstrated by these examples?

90 / 120

What food needs careful handling to prevent contamination?

91 / 120

Which of these are situations when food handlers should change their gloves?

92 / 120

Why should these actions be avoided?

• Scratching the scalp
• Running fingers through the hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or an infected wound/boil
• Wearing and touching a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

93 / 120

Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures?

94 / 120

These are examples of common objects that can cause physical contamination if they get into food:

• Broken light bulbs
• Jewelry
• Fake fingernails
• Hair accessories
• False eyelashes
• Broken glass thermometers

What is an example of a natural object that can be a physical contaminant when left in food?

95 / 120

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

96 / 120

What are some examples of accidental contamination?

97 / 120

What should be avoided when checking the temperature of packaged food items?

98 / 120

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

99 / 120

Which of these are ways that a food handler with poor personal hygiene can cause a foodborne illness?

100 / 120

Which of these are ways that viruses be transferred?

101 / 120

Which of these are ways that a food handler could cause a foodborne illness outbreak?

102 / 120

Which are examples of a natural contaminant?

103 / 120

When should food handlers change their gloves?

104 / 120

What are some situations that can cause a food handler to contaminate food?

105 / 120

Which surfaces should food handlers avoid touching to prevent contaminating their hands with pathogens?

106 / 120

Store chemicals in a designated area that is seperate from the items listed here:

• Food
• Equipment
• Utensils
• Linens

If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items?

107 / 120

What is usually the cause of unsafe food and foodborne illnesses?

108 / 120

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

109 / 120

What program does your operation need to keep food handlers from contaminating food?

110 / 120

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

111 / 120

How can chemical contamination occur?

112 / 120

When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying?

113 / 120

What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

114 / 120

How can a food handler who appears to be healthy spread foodborne pathogens?

115 / 120

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

116 / 120

Which of these are situations when food handlers should wash their hands?

117 / 120

Which of these mistakes can result in food becoming contaminated?

118 / 120

How can you use a paper towel to avoid re-contaminating your hands after you finish washing them?

119 / 120

Which is true about ready-to-eat (RTE) food?

120 / 120

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?