Premier food safety (SECTION 1-9) complete questions with 100% verified answers

How many people do you think get sick from a foodborne related illness each year - Correct Answers About 48 million Which of the following is NOT a high risk population group for foodborne illnesses? - Correct Answers Teenagers Which of the following would NOT be considered a condition that can cause your immune system to be impaired? - Correct Answers Muscle ache foodborne illnesses are __________ - Correct AnswersVery contagious and dangerous How long do you think it takes for bacteria to double? - Correct AnswersTwenty minutes Review question: can you help Stacy remember the 4 sources of biological contamination? Drag and drop the correct items into the box. - Correct AnswersVirus bacteria Fungi Parasites Can you guess what type of contamination that was? - Correct AnswersPhysical The temperature danger zone is from ____ to ______ - Correct Answers41°F, 135°F When pathogens transfer from one place to another, we call it _______ - Correct AnswersCross-contamination What is the acronym that describes conditions that promote bacterial growth? - Correct AnswersFAT TOM Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____ - Correct AnswersCross- contamination Employees must wash their hands for a minimum of :_____ - Correct Answers20 seconds Before putting on clean gloves, you should _____ - Correct AnswersWash your hands Gloves for preparing food should be ______ - Correct AnswersSingle-use only, and changed when switching tasks that could lead to cross contamination Sick employees should:______ - Correct AnswersNotify the person in charge (PIC) immediately All milk and dairy products are required to be:_____ - Correct AnswersGrade A, pasteurized Review question: can you match the food with the food shelf it should be placed on? - Correct AnswersTop (1)- salad 2nd- pork chop 3rd- ground beef bottom (4)- chicken breast Refrigerators should never be at a temperature above: _____ - Correct Answers41°F When foods are kept on refrigeration, bacterial growth:________ - Correct AnswersSlows down To ensure proper inspection, deliveries should be scheduled during ______ - Correct AnswersSlow times What do you think? Is Stacy making the right choice? - Correct AnswersNo Thermometers should be:_______ - Correct AnswersMetal-stem Pork chops should be cooked for 15 seconds to a minimum temperature of ______ - Correct Answers145°F C.R.O.W is an acronym for proper methods for ____ - Correct AnswersThawing foods Which of the following foods can be re-served? - Correct AnswersKetchup, olive oil, and salt & pepper Which food do you think was the cause of this incident? - Correct AnswersSalad with dressing containing peanuts Hot food must be cooled rapidly to slow down _______ - Correct AnswersBacterial growth If a customer is having an allergic reaction, the food worker should _____ - Correct AnswersCall for emergency help The person in charge (PIC) is responsible for:_____ - Correct Answers-The safety of the employees and customers in the food establishment. -supervising and training the employees on safe flood practices -BOTH A AND B Review question: All equipment and utensils should be constructed with safe materials that are _____ - Correct Answers-Corrosion resistant -non-absorbent -easy to clean Review question: what do you think is the minimum height for floor mounted equipment in the food prep area? How many inches from the floor? - Correct Answers6 inches Food contact surfaces must be washed and sanitized at least once every _______ - Correct Answers4 hours Which are the only items that customers are allowed to bring up and reuse at a buffet line? - Correct AnswersCups Which of the following can be considered ready-to-eat? - Correct AnswersBread Reducing pathogens to safe levels is called_________ - Correct AnswersSanitizing After sanitizing a food contact surface, you should _______ - Correct AnswersLet the surface air dry The final compartment in a 3- compartment sink is used to:________ - Correct AnswersSanitize dishes Review question: what starchy just pointed out as pepper is really a sign of something else. Can you guess what it is? - Correct AnswersCockroach droppings What would be the very first step in preventing pests? - Correct AnswersKeeping your facility clean What d