E FOOD HANDLERS QUESTIONS WITH VERIFIED ANSWERS

E FOOD HANDLERS QUESTIONS WITH VERIFIED ANSWERS The three goals of food safety are to provide food that is - ans---safe - honestly presented -unadulterated four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public. - ans--Step 1: Show Step 2: Tell Step 3: Do Step 4: Review What is the least effective way to teach Food Service personnel how to provide safe food to the public? - ans--Leave Food Servers to study written material on their own Regulation and legislation of Food Safety standards comes from three levels. Which organizations might you engage with at each level? - ans--Federal Level Organizations: The U.S. Department of Agriculture (USDA), The Food and Drug Administration (FDA) State Level Organizations: State Food Regulatory ProgramsLocal Level Organizations: City, county, or state health inspectors (i.e. Sanitarians, health officials, or environmental health specialists) 3 sources of foodborne illness - ans---biological hazards - chemical hazards - physical hazards How are the sources of foodborne illness most commonly introduced to food? Select the 3 correct answers below. - ans--- incoming raw materials - food handlers -pest which of the following are the main responsibilities of the Person in Charge (PIC) of Food Safety? - ans---develop and implement all operating procedures required by the food code - ensure all employees are aware that they must report certain health conditions that relate to the transmission of foodborne illness - ensure any product received by the establishment after operating hours is delivered in a manner that does not create a food safety hazard. 5 Biological Contaminants: - ans--1: Bacteria