,TESTBANK for The Food Protection Manager’s
Handbook By Chef Dominic Hawkes MCGB
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
6- Test Bank Solutions at the End of the Chapter
Our email:
,Chapter 01 - Handling Food Safely Quiz A
1. Fingernail polish is not allowed unless
A) there are no signs of chipping
B) clear in color
C) it has been freshly applied
D) single-use gloves are used
2. Hand antiseptic is
A) a triple-antibiotic, such as Neosporin.
B) used to treat a wound.
C) a substance banned from foodservice operations.
D) a disinfectant that removes pathogens from the surface of the hands.
3. The last step to properly washing hands is to
A) thoroughly dry hands
B) apply soap
C) turn on water
D) rinse hands
4. The Americans with Disabilities Act (ADA) protects the right to work for individuals with
infectious diseases not spread through food, such as
A) HIV/AIDS
B) Hepatitis B and C
C) Tuberculosis
D) All of the above
5. To prevent cross-contamination and to properly neutralize dangerous pathogens, hands
should be washed with soap for
A) 5-11 seconds
B) 10-15 seconds
C) at least 1 second
D) 2 minutes
6. In addition to sanitizing tainted equipment, contaminated food must be
A) given to a local food bank
B) washed thoroughly
C) discarded
D) served within an hour
7. In which way(s) can a food handler contaminate food:
A) Poor personal hygiene
B) Improper handwashing
C) Working while sick
D) All of the above
1
, 8. Foodborne Illness is an illness caused by
A) a harmful contaminant in food
B) overcooked food
C) a customer eating too much
D) allergens in food
9. People who are immunocompromised or receive food at healthcare or daycare-type
facilities are considered
A) highly lucrative customers
B) picky eaters
C) safety first consumers
D) highly susceptible population
10. An example of good hygiene is
A) washing hands
B) biting fingernails
C) spitting in a sink
D) flushing the toilet
2
Handbook By Chef Dominic Hawkes MCGB
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
6- Test Bank Solutions at the End of the Chapter
Our email:
,Chapter 01 - Handling Food Safely Quiz A
1. Fingernail polish is not allowed unless
A) there are no signs of chipping
B) clear in color
C) it has been freshly applied
D) single-use gloves are used
2. Hand antiseptic is
A) a triple-antibiotic, such as Neosporin.
B) used to treat a wound.
C) a substance banned from foodservice operations.
D) a disinfectant that removes pathogens from the surface of the hands.
3. The last step to properly washing hands is to
A) thoroughly dry hands
B) apply soap
C) turn on water
D) rinse hands
4. The Americans with Disabilities Act (ADA) protects the right to work for individuals with
infectious diseases not spread through food, such as
A) HIV/AIDS
B) Hepatitis B and C
C) Tuberculosis
D) All of the above
5. To prevent cross-contamination and to properly neutralize dangerous pathogens, hands
should be washed with soap for
A) 5-11 seconds
B) 10-15 seconds
C) at least 1 second
D) 2 minutes
6. In addition to sanitizing tainted equipment, contaminated food must be
A) given to a local food bank
B) washed thoroughly
C) discarded
D) served within an hour
7. In which way(s) can a food handler contaminate food:
A) Poor personal hygiene
B) Improper handwashing
C) Working while sick
D) All of the above
1
, 8. Foodborne Illness is an illness caused by
A) a harmful contaminant in food
B) overcooked food
C) a customer eating too much
D) allergens in food
9. People who are immunocompromised or receive food at healthcare or daycare-type
facilities are considered
A) highly lucrative customers
B) picky eaters
C) safety first consumers
D) highly susceptible population
10. An example of good hygiene is
A) washing hands
B) biting fingernails
C) spitting in a sink
D) flushing the toilet
2
