Food Safety Questions and Answers
Practice questions for this set
Learn 1/7 Study with Learn
Which statement is NOT true about Salmonella Typhi?
Choose matching definition
I am commonly spread to ready-to-eat
1 2Cooking food correctly can prevent me
foods like beverages and liquids
I am carried in the bloodstream and I am found in raw oysters contaminated with
3intestines of humans 4raw sewage
Don't know?
Terms in this set (146)
1. Which is TRUE regarding
food safety training?
a.The ideal length for a training session
is one to two hours
b.Training records should be used to
document training
c. Employees only require food
safety knowledge that is specific to
their tasks.
d. Further training is unnecessary if
employees received training upon being
hired.
https://quizlet.com/389072655/food-safety-questions-and-answers- 1/12
flash-cards/
, What are the three categories of
contamination to food safety?
a.Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
Which food would most likely cause a
foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
Cross-contamination would likely occur
if...
a.Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their
hands returning from the
restroom
d. Cutting boards are not washed, rinsed
and sanitized between use
A foodhandler scratches a cut and
continues to prepare a sandwich. This is
an example of
a.Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
Left over chili is left sitting out to cool on
the counter, this is an example of?
a.Time-Temperature Abuse
b.Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
A foodhandler sprays cleaner on a
prep table next to ready-to-eat tuna
salad; this is an example of
a.Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
Cross-contamination can be prevented if
utensils are washed after each use
Time-temperature abuse is when
food stays too long at temperatures
between 41°F-135°F
Adults are more likely than pre-school
age children to get sick from
contaminated food
An example of preventing cross
contamination is when you prepare raw
meats separately
from ready-to-eat foods
The FDA Food Code Model is an
actual law that food establishments
must follow
https://quizlet.com/389072655/food-safety-questions-and-answers- 2/12
flash-cards/
Practice questions for this set
Learn 1/7 Study with Learn
Which statement is NOT true about Salmonella Typhi?
Choose matching definition
I am commonly spread to ready-to-eat
1 2Cooking food correctly can prevent me
foods like beverages and liquids
I am carried in the bloodstream and I am found in raw oysters contaminated with
3intestines of humans 4raw sewage
Don't know?
Terms in this set (146)
1. Which is TRUE regarding
food safety training?
a.The ideal length for a training session
is one to two hours
b.Training records should be used to
document training
c. Employees only require food
safety knowledge that is specific to
their tasks.
d. Further training is unnecessary if
employees received training upon being
hired.
https://quizlet.com/389072655/food-safety-questions-and-answers- 1/12
flash-cards/
, What are the three categories of
contamination to food safety?
a.Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
Which food would most likely cause a
foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
Cross-contamination would likely occur
if...
a.Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their
hands returning from the
restroom
d. Cutting boards are not washed, rinsed
and sanitized between use
A foodhandler scratches a cut and
continues to prepare a sandwich. This is
an example of
a.Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
Left over chili is left sitting out to cool on
the counter, this is an example of?
a.Time-Temperature Abuse
b.Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
A foodhandler sprays cleaner on a
prep table next to ready-to-eat tuna
salad; this is an example of
a.Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
Cross-contamination can be prevented if
utensils are washed after each use
Time-temperature abuse is when
food stays too long at temperatures
between 41°F-135°F
Adults are more likely than pre-school
age children to get sick from
contaminated food
An example of preventing cross
contamination is when you prepare raw
meats separately
from ready-to-eat foods
The FDA Food Code Model is an
actual law that food establishments
must follow
https://quizlet.com/389072655/food-safety-questions-and-answers- 2/12
flash-cards/
