Quiz_________________?
3 Types of chemical food poisoning -
Answer✅
Metal (dissolved metal in food), Intentional additives (products to add color, thicken, firm or
preserve food) and Incidental additives (poisonous chemical such as insecticides,
rodenticides or cleaning chemicals)
Quiz_________________?
Benefits of following safe food handling practices -
Answer✅
Customers went places with safe food, no need to spend money on lawsuits, lower
insurance costs, happier customers and not wasting money by throwing food away .
Quiz_________________?
Common symptoms of food borne illness -
Answer✅
Stomach cramps, nausea, diarrhea, vomiting, fever and headache.
Quiz_________________?
1
, Dangers and types of physical hazards in food -
Answer✅
Dirt, hair, nails, bits of metal. These. can cause from small cuts to chocking
Quiz_________________?
Documentation you need to create for HACCP -
Answer✅
Documentation refers to policies, procedures and others for all steps.
Quiz_________________?
Federal legislation -
Answer✅
Take care of foods and drugs, alteration, colouring and bacterial standars
Quiz_________________?
Foodborne illnesses pathogenic can causes -
Answer✅
Hepatitis A, avian flu, rotavirus, toxins, salmonella, E. Colli and botulinum
Quiz_________________?
How carries can transfer microorganisms to food? -
Answer✅
Basically through hands and cross-contamination (pass from one type of food to another)
2
, Quiz_________________?
How do you recalibrate your probe thermometer? -
Answer✅
1- Mix a 50/50 of crushed ice and water in a container. The temperature should be always
0°C 2- Set the probe thermometer in the mixture and be sure it isn`t touching sides or
bottom and wait until the needle stops moving. If it`s not 0°C must be adjusted.
3- Adjust and keep the thermometer int the mixture to make sure it`s accurate.
Quiz_________________?
How the layout of a food premise can facilitate cleaning and sanitizing -
Answer✅
With a hand washing sink easy to get to, fridge close to food preparation, separate
dishwashing areas for food preparation, allow people to move easily from place to place.
Quiz_________________?
How to clean and sanitize different areas and equipment -
Answer✅
Clean: remove any obvious pieces of dirty. Use cleaning chemical and friction to remove the
rest. Rinse with hot water to remove cleaning chemicals. Sanitizing: Always clean before
sanitizing. Use hot water (at least 77 °C) for 45 seconds. Use test strips to make sure
everything is sanitized.
Quiz_________________?
How to cool food safely by minimizing time in the danger zone? -
Answer✅
3
3 Types of chemical food poisoning -
Answer✅
Metal (dissolved metal in food), Intentional additives (products to add color, thicken, firm or
preserve food) and Incidental additives (poisonous chemical such as insecticides,
rodenticides or cleaning chemicals)
Quiz_________________?
Benefits of following safe food handling practices -
Answer✅
Customers went places with safe food, no need to spend money on lawsuits, lower
insurance costs, happier customers and not wasting money by throwing food away .
Quiz_________________?
Common symptoms of food borne illness -
Answer✅
Stomach cramps, nausea, diarrhea, vomiting, fever and headache.
Quiz_________________?
1
, Dangers and types of physical hazards in food -
Answer✅
Dirt, hair, nails, bits of metal. These. can cause from small cuts to chocking
Quiz_________________?
Documentation you need to create for HACCP -
Answer✅
Documentation refers to policies, procedures and others for all steps.
Quiz_________________?
Federal legislation -
Answer✅
Take care of foods and drugs, alteration, colouring and bacterial standars
Quiz_________________?
Foodborne illnesses pathogenic can causes -
Answer✅
Hepatitis A, avian flu, rotavirus, toxins, salmonella, E. Colli and botulinum
Quiz_________________?
How carries can transfer microorganisms to food? -
Answer✅
Basically through hands and cross-contamination (pass from one type of food to another)
2
, Quiz_________________?
How do you recalibrate your probe thermometer? -
Answer✅
1- Mix a 50/50 of crushed ice and water in a container. The temperature should be always
0°C 2- Set the probe thermometer in the mixture and be sure it isn`t touching sides or
bottom and wait until the needle stops moving. If it`s not 0°C must be adjusted.
3- Adjust and keep the thermometer int the mixture to make sure it`s accurate.
Quiz_________________?
How the layout of a food premise can facilitate cleaning and sanitizing -
Answer✅
With a hand washing sink easy to get to, fridge close to food preparation, separate
dishwashing areas for food preparation, allow people to move easily from place to place.
Quiz_________________?
How to clean and sanitize different areas and equipment -
Answer✅
Clean: remove any obvious pieces of dirty. Use cleaning chemical and friction to remove the
rest. Rinse with hot water to remove cleaning chemicals. Sanitizing: Always clean before
sanitizing. Use hot water (at least 77 °C) for 45 seconds. Use test strips to make sure
everything is sanitized.
Quiz_________________?
How to cool food safely by minimizing time in the danger zone? -
Answer✅
3
