Contamination May 9, 2024 by Brian Klein /120 0 votes, 0 avg 0 Contamination 1 / 120 Which of these are situations when food handlers should wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 2 / 120 What program does your operation need to keep food handlers from contaminating food? Active Managerial Control (AMC) A personal hygiene program Neither Both Wrong! Thats right! 3 / 120 Where do contaminants come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 4 / 120 What food safety risk is increased during off-site service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time temperature abuse. 5 / 120 Which of these are ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 6 / 120 Which is true about ready-to-eat (RTE) food? RTE food needs careful handling to avoid contamination RTE food can be eaten without further preparation, washing, or cooking Neither Both Wrong! Thats right! 7 / 120 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 8 / 120 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When closed between uses When protected from contamination Neither Both Wrong! Thats right! 9 / 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? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 10 / 120 Which kind of food can easily become unsafe if not handled carefully? TCS food RTE food Neither Both Wrong! Thats right! RTE food (ready-to-eat) must be protected from contamination and TCS food (time-temperature controlled for safety) must be protected from time-temperature abuse. 11 / 120 Which is true about an attack of deliberate contamination of food? An attack could occur anywhere in the food supply Attacks usually focus on a specific food item, process, or business Neither Both Wrong! Thats right! 12 / 120 Which of these situations can cause a food handler to contaminate food and cause illness? When they sneeze or cough When they have a foodborne illness When they have had contact with a person who is sick When they have wounds or boils that contain a pathogen When they use the restroom and do NOT wash their hands When they have symptoms of diarrhea, vomiting, or jaundice All are correct Wrong! Thats right! 13 / 120 What should be avoided when checking the temperature of packaged food items? Do NOT puncture the package with the stem or probe Do NOT touch any part of the package with the stem or probe Neither Both Wrong! Thats right! 14 / 120 What are some situations that can cause a food handler to contaminate food? When they sneeze or cough Having a foodborne illness Having contact with a person who is sick Having wounds or boils that contain a pathogen NOT washing hands after using the restroom Having symptoms like diarrhea, vomiting, or jaundice All are correct Wrong! Thats right! 15 / 120 Which is true about backflow? Backflow can happen when pressure pushes contaminants into a drinkable water source Backflow is a reverse flow of contaminants through a cross-connection into the drinkable water source Backflow can occur when pressure in the drinkable source drops below pressure in the contaminated source All are correct Wrong! Thats right! 16 / 120 What can happen if garbage is NOT handled correctly in your operation? It can attract pests It can contaminate food and food-contact surfaces Neither Both Wrong! Thats right! 17 / 120 What four main practices cause food to become unsafe? Cross-contamination Time-temperature abuse Poor cleaning and sanitizing Poor personal hygiene All are correct Wrong! Thats right! Except for purchasing from unsafe sources, the CDC’s Five Common Risk Factors for foodborne illness are related to these four main practices. 18 / 120 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 19 / 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? Addressing the points in your operation where food is vulnerable to attack By making it difficult for an attacker to access the food Neither Both Wrong! Thats right! 20 / 120 Why must infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To avoid contaminating food and surfaces Neither Both Wrong! Thats right! 21 / 120 How does storing items at least six inches above the floor and away from the walls help prevent contamination? To discourage pests from climbing and nesting It protects the items from dirt and moisture Neither Both Wrong! Thats right! 22 / 120 What food needs careful handling to prevent contamination? Ready-to-eat (RTE) food Finished food that can be eaten Neither Both Wrong! Thats right! The definition of Ready-to-Eat Food (RTE) is food that will be eaten without further preparation washing or cooking. Handle these foods carefully to avoid contamination 23 / 120 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 24 / 120 Which surfaces should food handlers avoid touching to prevent contaminating their hands with pathogens? Dirty clothes Pimples Cuts or burns Their mouth Their nose Their ears Their face Their hair All are correct Wrong! Thats right! 25 / 120 Why do operations need to have procedures for cleaning up vomit and diarrhea? To ensure it’s done safely and effectively It contains highly contagious pathogens Neither Both Wrong! Thats right! Vomit may contain norovirus which is the most highly contagious foodborne pathogen. Several highly contagious pathogens, including Big Six Pathogens, can be transmitted by feces. It’s important that these substances are properly removed and surfaces cleaned and sanitized correctly. 26 / 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 Cleaning tools Food products Neither Both Wrong! Thats right! 27 / 120 Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher? The dishwasher should be in a convenient location The dishwasher should be accessible and easy to reach Neither Both Wrong! Thats right! 28 / 120 Which can spread contaminants in your operation? Sneezing or coughing on food or food contact surfaces Touching dirty surfaces or equipment and then touching food Not cleaning up vomit or diarrhea correctly if someone gets sick in the operation All are correct Wrong! Thats right! 29 / 120 How can staff avoid contaminating food during service? Practice good personal hygiene Store serving utensils properly Use clean and sanitized utensils for serving Avoid bare-hand contact with ready-to-eat (RTE) food All are correct Wrong! Thats right! 30 / 120 What can happen when natural objects, like bones in a fish fillet, are left in food? Physical contamination Pain or mild to fatal injury Neither Both Wrong! Thats right! 31 / 120 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 32 / 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? Toxins Bacteria Bones Fruit pits Shells Viruses Parasites Fungi All are correct Wrong! Thats right! Many contaminants are natural and already exist in the plants and animals that we use of food like biological toxins, pathogens, bones, shells, and fruit pits. 33 / 120 Which of these are examples of where contaminants can come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 34 / 120 Biological contamination is more common than chemical or physical contamination. What are some examples of biological contaminants? Harmful toxins in seafood, fungus, and other natural sources Pathogens like viruses, parasites, bacteria, and fungi Neither Both Wrong! Thats right! 35 / 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? With adequate spacing A physical barrier like partitioning Neither Both Wrong! Thats right! 36 / 120 Why should the inside and outside of garbage containers be cleaned often? To prevent contamination of food and food-contact surfaces To prevent odors and pests Neither Both Wrong! Thats right! 37 / 120 Can healthy people spread pathogens? No Yes Neither Both Wrong! Thats right! 38 / 120 How do single-use gloves prevent food contamination? Making a barrier between hands and food As an alternative to handwashing Neither Both Wrong! Thats right! Single-use gloves act as a barrier between hands and food, helping to keep food safe when used correctly. 39 / 120 What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery? Chemical contamination Physical contamination Neither Both Wrong! Thats right! When exposed to acidic foods like citrus, dairy, or tomato, these materials can create a chemical reaction. This reaction can cause toxic metals to leach into the food, resulting in chemical contamination. 40 / 120 Which of these are ways that viruses can be transmitted? By having contact with an infected person By touching a contaminated surface and NOT washing your hands In contaminated beverages or water By the fecal-oral route In contaminated food By breathing particles of vomit in the air All are correct Wrong! Thats right! 41 / 120 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 42 / 120 Which of these poor personal hygiene practices by food handlers can lead to the contamination of food? Coughing or sneezing into their hands Not washing their hands properly Scratching their scalp Spitting near food or food contact surfaces Wearing a dirty uniform or apron All are correct Wrong! Thats right! 43 / 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 They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 44 / 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? Dressing rooms Garbage rooms Locker rooms Mechanical rooms Restrooms Under leaking water lines Under stairwells Under unshielded sewer lines All are correct Wrong! Thats right! Food should be in a clean dry location away from dust and other contaminants. 45 / 120 Which of these are ways that viruses be transferred? Having contact with an infected person Touching a contaminated surface and NOT washing your hands Viruses can be transmitted in beverages and contaminated water Viruses are most often transmitted through the fecal-oral route Viruses do NOT grow in food but can be transmitted to people in food Some viruses can be transmitted by breathing particles of vomit in the air All are correct Wrong! Thats right! 46 / 120 Which of these are situations when food handlers should change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 47 / 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? An allergic reaction A foodborne illness Neither Both Wrong! Thats right! 48 / 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? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 49 / 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? Bones Fruit pits Shells All are correct Wrong! Thats right! 50 / 120 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To protect the food from contamination So it doesn’t make more people sick Neither Both Wrong! Thats right! 51 / 120 How can food and non-food items be protected from contamination during storage? Storing items away from the walls so they are NOT exposed to dirt, moisture, and pests Keeping items at least six inches off the floor so they are NOT exposed to dirt, moisture, and pests Neither Both Wrong! Thats right! 52 / 120 How can a paper towel be used to avoid contaminating your hands after washing them in the restroom? Use it to turn off the faucet Use it to open the door Neither Both Wrong! Thats right! 53 / 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? Storing them incorrectly Using them incorrectly Neither Both Wrong! Thats right! 54 / 120 Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt are examples ServSafe gives for what kind of objects? Items in your Master Cleaning Schedule Possible physical contaminants Neither Both Wrong! Thats right! 55 / 120 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don’t wash their hands All are correct Wrong! Thats right! 56 / 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? Label food so handlers do NOT use the product Store food away from other food and equipment Neither Both Wrong! Thats right! 57 / 120 Which of these situations can lead to contaminating food? Sneezing or coughing Working with a foodborne illness Having contact with a sick person Not covering infected cuts or burns Working with diarrhea, jaundice, or vomiting Not washing hands after touching contaminated surfaces All are correct Wrong! Thats right! 58 / 120 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 59 / 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? Throw the food out Recondition the food Neither Both Wrong! Thats right! 60 / 120 Which of these are ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they touch contaminated surfaces and don’t wash their hands When they sneeze or cough around food or food contact surfaces When they have an infected cut or burn that is NOT covered All are correct Wrong! Thats right! 61 / 120 What is usually the cause of unsafe food and foodborne illnesses? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 62 / 120 What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays? Chemical contamination Good Personal Hygiene Neither Both Wrong! Thats right! 63 / 120 Which is true about the differences between a cross-connection, cross-contamination, and cross-contact? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens A cross-connection can allow clean water and unsafe water to mix All are correct Wrong! Thats right! Cross-contamination, cross-contact, and cross-connection are ways food can become contaminated. Each one refers to a different kind of contamination. Cross-contamination occurs when biological, chemical, or physical contaminants are transferred from one food or surface to another. Cross-contact happens when allergens are transferred to a food that shouldn’t contain them and then is served to a guest with allergies. A cross-connection is a situation that can occur in a building’s plumbing system, creating the potential for wastewater to mix with drinking water. 64 / 120 Which of these mistakes can result in food becoming contaminated? Storing food incorrectly Washing produce incorrectly Ignoring signs of a pest infestation All are correct Wrong! Thats right! 65 / 120 What could happen if a physical object falls into food? Pain or mild to fatal injury Physical contamination Neither Both Wrong! Thats right! 66 / 120 Which is true about mechanically tenderized meat? Meat softened by a machine puncturing its surface with needles or blades to make it more chewable Meat that must be cooked to a higher internal temperature due to an increased risk of contamination Neither Both Wrong! Thats right! When a machine softens meat by puncturing its surface with needles or blades making it easier to chew. 67 / 120 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 68 / 120 Which of these are situations when food handlers should wash their hands? After cleaning or handling chemicals After touching the hair, face, or body After an interruption like a phone call After sneezing, coughing, or using a tissue After leaving a food prep area and returning After bussing tables or clearing dirty dishes After handling or taking out the garbage All are correct Wrong! Thats right! 69 / 120 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 70 / 120 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 71 / 120 What form of biological contamination causes the most foodborne illnesses? Bacteria specifically Pathogens in general Neither Both Wrong! Thats right! Bacteria is a pathogen. Viruses, parasites, and fungi are also pathogens. All of these can cause illness with bacteria being the most common. 72 / 120 How can you make sure that condiments are kept safe from contamination? Offer individual condiment packets Serve individual portions of condiments Neither Both Wrong! Thats right! 73 / 120 How can food become contaminated by bare-hand contact? When hands have NOT been washed correctly When hands have infected cuts or burns Neither Both Wrong! Thats right! 74 / 120 What kind of contamination can cause mild to fatal injuries? Physical contamination Chemical contamination Neither Both Wrong! Thats right! 75 / 120 What are some ways that food could become contaminated? Having contact with a sick person NOT washing hands after using the restroom Sneezing or vomiting around food or food contact surfaces Touching contaminated surfaces before touching food or food contact surfaces All are correct Wrong! Thats right! 76 / 120 Which are examples of a natural contaminant? Toxins Bacteria Bones Fruit pits Shells Viruses Parasites Fungi All are correct Wrong! Thats right! Many contaminants are natural and already exist in the plants and animals that we use of food like biological toxins, pathogens, bones, shells, and fruit pits. 77 / 120 What are some ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 78 / 120 What can keep food safe by creating a barrier between hands and food? Single-use gloves Hand sanitizers or antiseptics Neither Both Wrong! Thats right! 79 / 120 How can a food handler who appears to be healthy spread foodborne pathogens? Infected people can be contagious before their symptoms begin Infected people can be contagious after their symptoms have ended Neither Both Wrong! Thats right! 80 / 120 What do condiments need to be protected from? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 81 / 120 What is cross-contamination? When pathogens are transferred from one surface or food to another When allergens are transferred from one surface or food to another Neither Both Wrong! Thats right! Pathogens are easily transferred among the foods and surfaces in your operation. Cross-contamination is easier to prevent when you understand the different ways that it can happen. 82 / 120 When should food handlers change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 83 / 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? Poor personal hygiene Poor cleaning and sanitizing Neither Both Wrong! Thats right! 84 / 120 What are some examples of accidental contamination? Food handlers who don’t wash their hands after using the restroom Food handlers who may pass contaminants through illness Neither Both Wrong! Thats right! Food handlers who are sick and don’t wash their hands after using the restroom may contaminate surfaces and food by touching them with feces on their fingers. 85 / 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? Foods that require hulling before eating, like nuts in a shell Foods that require peeling, like whole raw fruits and vegetables Neither Both Wrong! Thats right! 86 / 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? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 87 / 120 How can you use a paper towel to avoid re-contaminating your hands after you finish washing them? Use it to turn off the faucet Use it to open the restroom door Neither Both Wrong! Thats right! 88 / 120 What are some common actions that can contaminate food and cause illness? Working when you’re sick Smoking, eating, or drinking Having contact with a sick person Wearing and touching a dirty uniform or apron Having a cut or burn that is NOT covered properly All are correct Wrong! Thats right! 89 / 120 Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant? Chemical Biological Neither Both Wrong! Thats right! 90 / 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? In a utility sink In the dish machine Neither Both Wrong! Thats right! 91 / 120 To prevent the contamination of food, why is personal cleanliness essential for food handlers? Pathogens in hair and on skin can be transferred to food and surfaces NOT showering before work allows more pathogens on the hair and skin Neither Both Wrong! Thats right! 92 / 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? Towel dry Air-dry Neither Both Wrong! Thats right! 93 / 120 How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination? • Zinc • Pewter • Copper • Painted pottery By using them to cook food By using them to store food Neither Both Wrong! Thats right! Using these materials when cooking or storing acidic foods like tomatoes or citrus has a high risk for chemical contamination. 94 / 120 Why should food covers be used in self-service areas? To help maintain the food’s internal temperature To protect the food from contamination Neither Both Wrong! Thats right! Use food covers and sneeze guards to protect food from contaminants in self-service areas. Food covers provide the additional benefit of helping to maintain the food’s internal temperature. 95 / 120 Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones? In a designated area like a locker room or breakroom Where they will NOT contaminate food, equipment, and linens Neither Both Wrong! Thats right! 96 / 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? Nonabsorbent containers Washable laundry bags Neither Both Wrong! Thats right! 97 / 120 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 98 / 120 How can food be protected from contamination in self-service areas? Install sneeze guards Use food covers Neither Both Wrong! Thats right! Food can also be protected from contamination with packaging or by placing it in display case. 99 / 120 What kind of food does NOT need to be protected from contamination in a self-service area as other foods do? Whole, raw, fruits and vegetables that the guest peels Shelled nuts that will be hulled by the guest Neither Both Wrong! Thats right! 100 / 120 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 101 / 120 Why do the foods on this list require special care during handling and preparation? • Ice • Eggs • Produce • Salads containing TCS ingredients Some have additional safety requirements Some have a higher risk for foodborne illness Neither Both Wrong! Thats right! 102 / 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? Display cases Packaging Neither Both Wrong! Thats right! 103 / 120 Which is a classification of contaminants? Chemical (pesticides, cleaning chemicals, and kitchenware made with toxic materials) Biological (bacteria, viruses, parasites, and toxins from plants, mushrooms, and seafood) Physical (foreign objects like metal shavings, staples, bandages, glass, dirt, and fishbones) All are correct Wrong! Thats right! Harmful substances that can get into food and cause illness or injury are called contaminants. These contaminants can be classified into three categories: biological, chemical, and physical. Physical contaminants can cause injury, while biological and chemical contaminants can cause illness. 104 / 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? A straw A sip-hole Neither Both Wrong! Thats right! 105 / 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? Airborne vomit particles. The fecal-oral route Neither Both Wrong! Thats right! Infectious airborne vomit particles are just one of several characteristics that make norovirus the most contagious foodborne pathogen. 106 / 120 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 107 / 120 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Thats right! 108 / 120 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 109 / 120 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 110 / 120 Food handlers can cause foodborne illnesses if they do any of the following: Working while sick Cough or sneeze on food Touch or scratch wounds and then touch food Incorrect handwashing after using the restroom All are correct Wrong! Thats right! 111 / 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? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 112 / 120 What is it called when there is something harmful in food? Contamination Anaphylaxis Neither Both Wrong! Thats right! 113 / 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 They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 114 / 120 What kind of food has a higher risk for contamination than other food? Food served off-site Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 115 / 120 What is the biggest threat to food that is ready to be served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 116 / 120 Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures? Throw out potentially contaminated food Clean and sanitize potentially contaminated surfaces Coach or retrain them on how to wash their hands All are correct Wrong! Thats right! 117 / 120 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both Wrong! Thats right! 118 / 120 Which is a part of the fecal-oral route of contamination? Transferring pathogens from feces to food Foodborne illness is caused by unwashed hands Neither Both Wrong! Thats right! 119 / 120 Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? A floor drain A utility sink Neither Both Wrong! Thats right! 120 / 120 After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops? Dripping on equipment or supplies Soiling or damaging the walls Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
