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1 / 100

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

2 / 100

What’s the difference between cleaning and sanitizing?

3 / 100

What can produce be washed or treated with to control pathogens?

4 / 100

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

5 / 100

Why must staff remove jewelry from their hands and arms before prepping food or when working in food prep areas?

6 / 100

Which seafood toxin is produced by pathogens in the fish during time-temperature abuse?

7 / 100

How is cross-contact different from cross-contamination?

8 / 100

Why does food need to be stored at the correct temperature?

9 / 100

Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

10 / 100

Which pathogen needs a host to live and grow?

11 / 100

Which is an example of fungi?

12 / 100

Why should you be aware of these conditions in your staff?

• Fever
• Vomiting
• Diarrhea
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

13 / 100

Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food?

14 / 100

How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

15 / 100

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

16 / 100

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

17 / 100

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

18 / 100

Why do food handlers wearing false fingernails need to also wear gloves?

19 / 100

How can you prevent parasites from causing foodborne illnesses?

20 / 100

What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly?

21 / 100

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• NOT cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• NOT cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

22 / 100

Which of these foods do pathogens grow well in?

23 / 100

How does time affect a chemical sanitizers effectiveness?

24 / 100

Why are food handlers NOT allowed to wear jewelry when prepping food or in food prep areas?

25 / 100

What chemicals are sometimes used to treat produce?

26 / 100

What do hand sanitizers and antiseptics do?

27 / 100

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

28 / 100

Which statements are true about pathogens?

29 / 100

How do we use temperature control to prevent the growth of pathogens?

30 / 100

Norovirus is responsible for 58% of all reported foodborne illness cases and is the most contagious foodborne pathogen. How is Norovirus transmitted from person to person?

31 / 100

What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed?

32 / 100

Which of these foods do pathogens grow well in?

33 / 100

What is the only way to reduce pathogens in food to safe levels?

34 / 100

Why does food need to be rotated when it’s in storage?

35 / 100

Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)?

36 / 100

Why is a smooth, plain band the only ring that can be worn when working with or near food?

37 / 100

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

38 / 100

Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved?

39 / 100

Why do older adults have a higher risk for foodborne illness?

40 / 100

What is contact time?

41 / 100

What pathogen requires a host to live and reproduce?

42 / 100

Parasites are often linked with these foods:

• Seafood
• Wild game
• Contaminated Produce

How can produce (fruits, vegetables) get contaminated with parasites?

43 / 100

What can happen during a power failure or a refrigeration problem?

44 / 100

What is fungi?

45 / 100

Why is it unsafe to thaw frozen food at room temperature?

46 / 100

Why do salads containing TCS ingredients have a higher risk for foodborne illness?

47 / 100

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

48 / 100

Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature?

49 / 100

What should be done with moldy food unless the mold is a natural part of the food?

50 / 100

What can saliva contain that causes foodborne illnesses?

51 / 100

Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food?

52 / 100

Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do:

• Tuna
• Bonito
• Mackerel
• Mahi Mahi

If a fish is contaminated with pathogens that produce Histamine, when will they produce it?

53 / 100

What can happen if food is time-temperature abused?

54 / 100

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

55 / 100

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

56 / 100

What is cross-contamination?

57 / 100

Which of these measures can prevent the growth of bacteria?

58 / 100

What happens if NOT enough sanitizer is used and the concentration of a sanitizer solution is too low?

59 / 100

These living microorganisms cause biological contamination when they get into food and can make people sick.

• Viruses
• Parasites
• Fungi
• Bacteria

What specific kind of biological contaminants are they?

60 / 100

Can healthy people spread pathogens?

61 / 100

Which is an example of time-temperature abuse?

62 / 100

What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco?

63 / 100

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

64 / 100

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

65 / 100

Why should spoiled food be thrown out quickly?

66 / 100

What does dirty clothing carry that can cause foodborne illness?

67 / 100

What form of biological contamination causes the most foodborne illnesses?

68 / 100

How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens?

69 / 100

What type of food needs time and temperature control to limit pathogen growth?

70 / 100

What is the greatest threat to food safety?

71 / 100

Which can be considered a pathogen?

72 / 100

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

73 / 100

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

74 / 100

What do some fungi (mold, mushrooms) naturally produce that can cause foodborne illness?

75 / 100

Parasites can get into fruits and vegetables irrigated or washed with contaminated water. What other kind of food is at risk for parasites?

76 / 100

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

77 / 100

Why do guests need a clean plate and utensils each time they refill in a self-service area?

78 / 100

Which statements are true about fungi?

79 / 100

Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest?

80 / 100

Molds can grow in food that other pathogens can NOT grow in. Which is an example of this?

81 / 100

What is a person called who carries pathogens and infects others but never gets sick themselves?

82 / 100

Why is it unsafe to thaw food at room temperature?

83 / 100

Why should food handlers keep their fingernails clean?

84 / 100

How can fungi cause foodborne illness?

85 / 100

How can you prevent pathogens from growing and spreading in your operation?

86 / 100

How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish?

87 / 100

Which is an example of a food that has been time-temperature abused?

88 / 100

TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

89 / 100

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

90 / 100

Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

91 / 100

Which describes cross-contamination?

92 / 100

Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important?

93 / 100

What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses?

94 / 100

What’s the difference between cleaning and sanitizing surfaces?

95 / 100

What type of food do pathogens grow well in?

96 / 100

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

97 / 100

What do our hands touch every day that we cannot see?

98 / 100

After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?

99 / 100

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

100 / 100

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