State Food Safety Test For Utah Questions And
Answers
/.If you cut or burn your hand while on the job, how should you treat your wound before
returning to work? - Answer-Thoroughly wash the wound, cover it with a bandage and
then cover the bandage with a single use glove
/.What is the reason for sanitizing dishes, utensils, and food preparation surfaces? -
Answer-To kill germs on the item or surface
/.Proper food storage requires: - Answer-First In, First Out: Using older products first, as
long as they are safe to use.
/.Washing dishes by hand requires: - Answer-A three compartment sink to wash, rinse
and sanitize.
/.Which is an example of a chemical hazard? - Answer-A bucket of sanitizer in a food
preparation area
/.What is not a likely source to contaminate food? - Answer-A fresh pair of single use
gloves
/.Name the conditions for wearing jewelry while working in food preparation: - Answer--
Bracelets provide a harbor for germs and may cause contamination
-Rings with stones may tear gloves creating potential for contamination
-You can wear a plain ring such as a wedding band
/.The minimum temperature for cooking hamburgers and other ground meat is: -
Answer-155 degrees Fahrenheit
/.Leftovers should be used within this many days after preparation: - Answer-7 days
/.The cold holding temperature for TCS (temperature control for safety) foods must be: -
Answer-41 degrees or lower Fahrenheit
/.What is true about the Norovirus - Answer-It is a common source of foodborne illness.
/.What is a biological hazard? - Answer-A disease or illness spread through bacteria,
viruses or parasites that are present in air, food, water, soil, animals and humans. An
example is Hepatitis A.
/.What are safe ways to cool hot foods? - Answer--Divide into smaller portions then
refrigerate
Answers
/.If you cut or burn your hand while on the job, how should you treat your wound before
returning to work? - Answer-Thoroughly wash the wound, cover it with a bandage and
then cover the bandage with a single use glove
/.What is the reason for sanitizing dishes, utensils, and food preparation surfaces? -
Answer-To kill germs on the item or surface
/.Proper food storage requires: - Answer-First In, First Out: Using older products first, as
long as they are safe to use.
/.Washing dishes by hand requires: - Answer-A three compartment sink to wash, rinse
and sanitize.
/.Which is an example of a chemical hazard? - Answer-A bucket of sanitizer in a food
preparation area
/.What is not a likely source to contaminate food? - Answer-A fresh pair of single use
gloves
/.Name the conditions for wearing jewelry while working in food preparation: - Answer--
Bracelets provide a harbor for germs and may cause contamination
-Rings with stones may tear gloves creating potential for contamination
-You can wear a plain ring such as a wedding band
/.The minimum temperature for cooking hamburgers and other ground meat is: -
Answer-155 degrees Fahrenheit
/.Leftovers should be used within this many days after preparation: - Answer-7 days
/.The cold holding temperature for TCS (temperature control for safety) foods must be: -
Answer-41 degrees or lower Fahrenheit
/.What is true about the Norovirus - Answer-It is a common source of foodborne illness.
/.What is a biological hazard? - Answer-A disease or illness spread through bacteria,
viruses or parasites that are present in air, food, water, soil, animals and humans. An
example is Hepatitis A.
/.What are safe ways to cool hot foods? - Answer--Divide into smaller portions then
refrigerate
