Az -Food handlers practice Questions
and Answers.
128,000 - Answer foodborne illness results in ... hospitalizations
3,000 - Answer foodborne illness results in ... deaths
looks, tastes, smells - Answer contaminated food often... ... ... the same as any other food
biological, chemical, physical - Answer the three hazards that cause foodborne illness are...
younger than 5, older than 65, immune compromised - Answer highly susceptible
populations include...
Milk
Soy
Eggs
Wheat
Peanuts
Nuts
Fish
Shellfish - Answer the 8 most common food allergens are...
Person In Charge - Answer PIC stands for...
Bacteria
Viruses
Live Parasites
Fungi
Molds - Answer list 5 biological contaminants
Cleaning and sanitizing chemicals
Pesticides
Personal care products
Paints
, Certain types of metal when improperly used - Answer list 5 possible sources of chemical
contaminants
Bones
Fruit pits
Dead bugs
Artificial nails
Bandages - Answer list 5 types of physical contaminants
Diarrhea
Vomiting
Jaundice
Fever
Sore throat - Answer food handlers must not work with food when they are sick with
following symptoms...
Nontyphoidal salmonella
Salmonella typhi
Shigella
Shiga toxin producing E. coli
Hepatitis A
Norovirus - Answer food handlers may not work with food when they are sick with any of
the " BIG 6 " illnesses. these include...
Handwashing - Answer good personal hygiene practices save lives! the most important
hygiene practice is:
1. Get hands wet
2. Apply soap
3. Scrub hands 10-15 sec
4. Back of hands and between fingers
5. Rinse hand
6. Disposable towel or air dry - Answer proper hand washing is a 6 step process. what are
the 6 steps?
Arrive to work with clean appearance and in clean clothes
and Answers.
128,000 - Answer foodborne illness results in ... hospitalizations
3,000 - Answer foodborne illness results in ... deaths
looks, tastes, smells - Answer contaminated food often... ... ... the same as any other food
biological, chemical, physical - Answer the three hazards that cause foodborne illness are...
younger than 5, older than 65, immune compromised - Answer highly susceptible
populations include...
Milk
Soy
Eggs
Wheat
Peanuts
Nuts
Fish
Shellfish - Answer the 8 most common food allergens are...
Person In Charge - Answer PIC stands for...
Bacteria
Viruses
Live Parasites
Fungi
Molds - Answer list 5 biological contaminants
Cleaning and sanitizing chemicals
Pesticides
Personal care products
Paints
, Certain types of metal when improperly used - Answer list 5 possible sources of chemical
contaminants
Bones
Fruit pits
Dead bugs
Artificial nails
Bandages - Answer list 5 types of physical contaminants
Diarrhea
Vomiting
Jaundice
Fever
Sore throat - Answer food handlers must not work with food when they are sick with
following symptoms...
Nontyphoidal salmonella
Salmonella typhi
Shigella
Shiga toxin producing E. coli
Hepatitis A
Norovirus - Answer food handlers may not work with food when they are sick with any of
the " BIG 6 " illnesses. these include...
Handwashing - Answer good personal hygiene practices save lives! the most important
hygiene practice is:
1. Get hands wet
2. Apply soap
3. Scrub hands 10-15 sec
4. Back of hands and between fingers
5. Rinse hand
6. Disposable towel or air dry - Answer proper hand washing is a 6 step process. what are
the 6 steps?
Arrive to work with clean appearance and in clean clothes
