When contacting ready to eat food an alternative to using latex free gloves is what?

Answer 1

1. When contacting ready to eat food, an alternative to using latex-free gloves is:

Correct Response: Tongs or waxed paper.

2. When you are at work, you should:

Correct Response: Regularly wash your hands.

3. Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?

Correct Response: To kill the germs that might cause foodborne illness

4. Why should food workers use gloves, scoops, or tongs to prepare ready-to-eat foods such as sandwiches, salads, or desserts?

Correct Response: To prevent the spread of germs from hands to the food.

5. How long do you have to cool hot foods to 70F degrees?

Correct Response: 2 hours

6. What is usually the riskiest step in food preparation?

Correct Response: Cooling.

7. You wake up not feeling well, but you are scheduled to work. Which symptom would REQUIRE you to stay home from work?

Correct Response: Vomiting

8. The best way to make sure that the sanitizing solution is still working is to:

Correct Response: Check the solution with a ph test strip.

9. Which food storage practice is correct?

Correct Response: Food must be stored no lower than 6 inches above the ground or bottom of the container.

10. To properly clean and sanitize a food contact surface, what step should be first?

Correct Response: Clean surface

11. Potentially hazardous foods must be kept cold to keep bacteria from growing. At which temperature must you keep cold foods cold?

Correct Response: 41°F or below

12. Potentially hazardous foods are which of the following:

Correct Response: Moist, protein-rich foods that support the rapid growth of bacteria.

13. A food worker has completed cutting raw meat on a cutting board and is going to cut iceberg lettuce. What does the food worker need to do to prevent cross-contamination?

Correct Response: Wash, rinse and sanitize the board and knife; and then wash hands.

14. A food worker accidently dumps sanitizer into the salad bowl. This is an example of:

Correct Response: Chemical hazard.

15. Thermometers are required in kitchens to

Correct Response: Using a probe thermometer to check temperatures of food in the refrigerator and freezer, and check hot holding temperatures on ready to eat foods.

16. You can best prevent foodborne illness by

Correct Response: Handwashing after you have been touching raw meat

17. A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?

Correct Response: Put the hot beans in a shallow layer no more than two inches deep, and refrigerate without a cover

18. What is the right way to thaw potentially hazardous foods such as beef or pork?

Correct Response: In the refrigerator, using a microwave, or submerged in cold running water.

19. What is the right way to wash your hands?

Correct Response: Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.

20. Which of these is considered an approved source for food?

Correct Response: Meat from a USDA-inspected plant.

21. What order should you use to wash dishes by hand?

Correct Response: Pre-scrape, wash, rinse, sanitize and air dry.

22. Reporting information about sick food workers to the Health Department is important because

Correct Response: The Health Department can both provide valuable information and offer sound advice.

23. What method is NOT approved for thawing foods?

Correct Response: Set the frozen food out on the counter for a few hours.

24. The manager's most important food safety responsibility is training you to:

Correct Response: Report to the manager when you are sick

25. What is the correct procedure for thawing food?

Correct Response: Inside a refrigerator,using a microwave or submerged in cold running water.

26. When washing dishes in a three-compartment sink, what should the first compartment contain?

Correct Response: Clean, hot water and detergent.

27. Which is the most important way to keep potentially hazardous foods safe?

Correct Response: Keep foods out of the Danger Zone (41°F - 135)

28. Where must you store chemicals such as cleaners and sanitizers?

Correct Response: Away from any food or clean equipment and utensils.

29. Are food workers required to wash their hands after using the restroom, even if their hands look clean? Why or why not?

Correct Response: Yes - to remove germs from hands

30. Someone has just finished cutting raw meat on a cutting board and is about to cut lettuce for a salad. What sequence of actions will prevent cross-contamination?

Correct Response: Washing, rinsing and sanitizing the board and knife and then washing hands.

31. What is the best way to make sure that food has cooked long enough?

Correct Response: Use a food thermometer to measure the temperature inside of the food

32. A health inspector finds a pot of stew that has been cooling on the counter. The stew was placed there 4 hours ago and the temperature was 130°F at that time. The stew is currently 70°F and the manager states the temperature of the stew has been checked every hour for the last 4 hours. What must the food establishment do at this time?

Correct Response: Throw out the stew because it is considered contaminated.

33. Which health situation requires clearance from a doctor before returning to work?

Correct Response: A worker with Hepatitis A

34. The proper way to thaw frozen chicken is:

Correct Response: Put it in the refrigerator.

35. Cross-contamination is the spread of germs from one place to another. Which of the following would most likely cause cross-contamination?

Correct Response: Using the same cutting board for raw meat and bread

36. Where should your establishment's meat and poultry come from?

Correct Response: A government-inspected facility with a food processing license

37. If you have a cut but it is not infected, you should,

Correct Response: Wash your hands, put on a clean bandage, and wear gloves.

38. Where must you wash your hands?

Correct Response: Only in an authorized and designated hand wash sink.

39. Where should raw meat, seafood, and poultry be stored so they don't contaminate other foods in the refrigerator?

Correct Response: Below and away from other foods

40. If there are any doubts about the safety of a food product, you should:

Correct Response: Discard the food