Premier food safety certification review exam multiple choices questions fully solved

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 illness? - 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 Which of the following would be considered a foodborne outbreak? - Correct Answers2 or more people get sick from eating the same food How long do you think it takes for bacteria to double? - Correct Answerstwenty minutes What are the 4 sources of biological contamination? - Correct AnswersParasites, Virus, Bacteria and Fungi The temperature danger zone is from ________ to _________. - Correct Answers41, 135 When pathogens transfer from one place to another, we call this ___________? - 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 A food handlers sprays an insecticide over a prep table right before it is used. What type of contamination could result from this? - Correct AnswersChemical contamination A sandwich contaminated with the hepatitis A virus is an example of what? - Correct AnswersA biological Hazard Employees must wash their hands for a minimum time of _________. - Correct Answers20 seconds What should you do before putting on clean gloves? - 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 What should sick employees do? - Correct AnswersNotify the person in charge immediately. Jaundice is an example of? - Correct AnswersA reportable symptom Which of the following is required when serving ready to eat food? - Correct AnswersWearing single use latex gloves All milk and dairy products are required to be: _______. - Correct AnswersGrade A, pasteurized The temperature of the refrigerators should never exceed ______. - Correct Answers41 What happens to bacterial growth when foods are kept in refrigeration? - Correct AnswersIt slows down What is the minimum receiving temperature for hot food? - Correct Answers135 or higher To ensure proper inspection, deliveries should be scheduled during _________. - Correct AnswersSlow times Where in the walk in cooler should be ready to eat food be stored? - Correct AnswersOn the top shelf Thermometers should be: ________. - Correct AnswersMetal-stem Pork chops should be cooked for 15 seconds to a minimum temperature of ______. - Correct Answers145 A restaurant is preparing salmon fillets. What temperature should they be cooked to? - Correct Answers145 C.R.O.W is an acronym for proper methods for ____. - Correct AnswersThawing foods Which of the following is not an approved thawing method? - Correct AnswersLeaving the food at room temperature Hot food must be cooled rapidly to slow down ___________. - Correct Answersbacterial growth During the first stage of the cooling process, you are required to cool the food from ___________. - Correct Answers135 to 70 in 2 hours Which of the following foods is NOT an allergen? - Correct AnswersAlfalfa sprouts If a customer is having an allergic reaction the food worker should _____________. - Correct AnswersCall for emergency help The person in charge is responsible for:_______________. - Correct AnswersBoth A and B Food contact surfaces must be washed and sanitized at least once every _________. - Correct Answers4 hours Which of the following is not an approved material for a food contact surface? - Correct AnswersCork Which are the only items that customers are allowed to bring up and reuse at the buffet line? - Correct AnswersCups Which of the following is true about ready to eat food? - Correct AnswersIt can be eaten without additional preparation Which of the following can be considered a ready to eat food? - 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 Which of the following is not an approved sanitizer? - Correct AnswersIsopropyl alcohol What is the MOST important step when preparing the sanitizing solution? - Correct AnswersFollow the manufacturer's instructions The final compartment in a 3 compartment sink is used to:__________. - Correct AnswersSanitize dishes What would be the very first step in preventing pests? - Correct AnswersLimit access to food by keeping a clean facility Garbage containers and dumpsters should be easy to clean. They should also have: _________. - Correct AnswersTight fitting lids What do we use to prevent the mixture of potable and non potable water? - Correct AnswersAir gap What is the recommended distance for an air gap? - Correct AnswersTwice the diameter of the water supply inlet