Food Service Prep| Food Handlers Test with all
Correct & 100% Verified Answers |Latest Update |
Already Graded A+
which of the following is true about the big 6 food borne pathogens ✔Correct Answer-they
are easily transmissible to food
why is it important that you stop handling food which will be served to consumers if you are sick
and have been diagnosed with one of the big 6 pathogens? ✔Correct Answer-you could easily
pass on your illness to your customers
you can always tell if food is contaminated with a food borne causing bacteria by simply looking
at it ✔Correct Answer-false
what should you do if you experience symptoms like diarrhea while at work? ✔Correct
Answer-report them immediately to your supervisor or the person in charge (PIC)
to help ensure you are preventing the spread of food borne illnesses? ✔Correct Answer-when
hand washing, make sure you wash your hands and all exposed portions of your arms
you can order food from any supplier for your restaurant. ✔Correct Answer-false
what are some ways you can help ensure food is safe for consumers? ✔Correct Answer-all of
the above
which of the following demonstrates an example of the proper way to wear single use gloves?
✔Correct Answer-washing your hands before putting on your single use gloves
good hygiene includes: ✔Correct Answer-wearing tight clothes close to your body so that
sleeves and other clothing won't accidentally touch food
a customer asks for an already baked cookie from your bakery display. how should you hand it
to her? ✔Correct Answer-using tongs
prepared for food which will remain hot until serving must remain at a temperature above?
✔Correct Answer-135
what is an example of cross-contamination? ✔Correct Answer-all of the above
how can you help reduce potential pest infestations? ✔Correct Answer-clean thoroughly
under and between equipment where pests could hide
, what can you do to prevent cross-contamination? ✔Correct Answer-wash and sanitize your
equipment when switching from cutting meat to preparing the apples for desert
there are alternative manual war washing equipment including which of the following?
✔Correct Answer-all of the above
which of the following explains part of the proper way to use a 3 compartment sink?
✔Correct Answer-for each sink, ensure items can be completely submersed in water
when using hot water to sanitize in a 3 compartment sink, the water must be at least what
temperature? ✔Correct Answer-170
which is the following is true about sanitizing? ✔Correct Answer-sanitizing reduces the
number of microorganisms and bacteria on surfaces
is it acceptable to load dishes and let the dish washing machine run if there is food debris or
grease residue on the inside of the machine. ✔Correct Answer-false
if tcs food is maintained in the danger zone (41 to 135) for more than 4 hours while being
prepared what should you do? ✔Correct Answer-throw it out
you do not feel well and go to the doctor where you are diagnosed with one of the big 6. what
should you do? ✔Correct Answer-call your manager and let them know
the only way to know for certain if food has been cooked it's safe minimum internal cooking
temperature is to: ✔Correct Answer-use a thermometer to check the temperature
how should you store items in the refrigerator? ✔Correct Answer-store all raw meats
separately
what are the food borne illnesses? ✔Correct Answer-infections caused by consuming food or
beverages that contain harmful bacteria,. parasite, viruses, or chemicals
the big 6 food borne pathogens are: ✔Correct Answer-highly infectious food borne pathogens
how often should you change your single use gloves? ✔Correct Answer-all the above
which of the following should you not do in order to ensure food is prepared in a sanitary
matter? ✔Correct Answer-wear your long hair down while preparing food
what is an example of a biological hazard which can cause food borne illnesses? ✔Correct
Answer-mold
Correct & 100% Verified Answers |Latest Update |
Already Graded A+
which of the following is true about the big 6 food borne pathogens ✔Correct Answer-they
are easily transmissible to food
why is it important that you stop handling food which will be served to consumers if you are sick
and have been diagnosed with one of the big 6 pathogens? ✔Correct Answer-you could easily
pass on your illness to your customers
you can always tell if food is contaminated with a food borne causing bacteria by simply looking
at it ✔Correct Answer-false
what should you do if you experience symptoms like diarrhea while at work? ✔Correct
Answer-report them immediately to your supervisor or the person in charge (PIC)
to help ensure you are preventing the spread of food borne illnesses? ✔Correct Answer-when
hand washing, make sure you wash your hands and all exposed portions of your arms
you can order food from any supplier for your restaurant. ✔Correct Answer-false
what are some ways you can help ensure food is safe for consumers? ✔Correct Answer-all of
the above
which of the following demonstrates an example of the proper way to wear single use gloves?
✔Correct Answer-washing your hands before putting on your single use gloves
good hygiene includes: ✔Correct Answer-wearing tight clothes close to your body so that
sleeves and other clothing won't accidentally touch food
a customer asks for an already baked cookie from your bakery display. how should you hand it
to her? ✔Correct Answer-using tongs
prepared for food which will remain hot until serving must remain at a temperature above?
✔Correct Answer-135
what is an example of cross-contamination? ✔Correct Answer-all of the above
how can you help reduce potential pest infestations? ✔Correct Answer-clean thoroughly
under and between equipment where pests could hide
, what can you do to prevent cross-contamination? ✔Correct Answer-wash and sanitize your
equipment when switching from cutting meat to preparing the apples for desert
there are alternative manual war washing equipment including which of the following?
✔Correct Answer-all of the above
which of the following explains part of the proper way to use a 3 compartment sink?
✔Correct Answer-for each sink, ensure items can be completely submersed in water
when using hot water to sanitize in a 3 compartment sink, the water must be at least what
temperature? ✔Correct Answer-170
which is the following is true about sanitizing? ✔Correct Answer-sanitizing reduces the
number of microorganisms and bacteria on surfaces
is it acceptable to load dishes and let the dish washing machine run if there is food debris or
grease residue on the inside of the machine. ✔Correct Answer-false
if tcs food is maintained in the danger zone (41 to 135) for more than 4 hours while being
prepared what should you do? ✔Correct Answer-throw it out
you do not feel well and go to the doctor where you are diagnosed with one of the big 6. what
should you do? ✔Correct Answer-call your manager and let them know
the only way to know for certain if food has been cooked it's safe minimum internal cooking
temperature is to: ✔Correct Answer-use a thermometer to check the temperature
how should you store items in the refrigerator? ✔Correct Answer-store all raw meats
separately
what are the food borne illnesses? ✔Correct Answer-infections caused by consuming food or
beverages that contain harmful bacteria,. parasite, viruses, or chemicals
the big 6 food borne pathogens are: ✔Correct Answer-highly infectious food borne pathogens
how often should you change your single use gloves? ✔Correct Answer-all the above
which of the following should you not do in order to ensure food is prepared in a sanitary
matter? ✔Correct Answer-wear your long hair down while preparing food
what is an example of a biological hazard which can cause food borne illnesses? ✔Correct
Answer-mold
