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EXAM 1

Terms in this set (34)

True or False: A food handler's hands can transfer pathogens from one food to another
True
True or False: Adults are more likely than preschool-age children to get sick from contaminated food
False
True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place
False
True or False: Pizza with diced tomatoes and green pepper is a TCS food
False
Which of these is not a TCS food?
A. Orange juice B. Tofu ice cream C. Vanilla milk shake D. Baked potatoes
Orange Juice
Use the options below to answer the questions:
A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing.

Leftover chili is cooled on the counter
Time-temperature abuse
Use the options below to answer the questions:
A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing.

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun
Cross-Contamination
Use the options below to answer the questions:
A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing.

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad
Poor personal hygiene
True or False: All pathogens need oxygen to grow
False
True or False: The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature
False
True or False: Parasites are commonly associated with seafood
False
List the three types of contaminants that are a risk to food?
Biological, Chemical, Physical
True or False: Salmonella Typhi is commonly linked with ground beef
False
List three conditions that pathogens need to grow
Time, Temperature, Oxygen; any FATTOM
Use hand antiseptic before washing hands
False
You should not have painted fingernails when prepping food
True
Which of these actions can contaminate food?

A. Wearing a hat while prepping food B. Touching your face while cooking C. Wearing a clean apron D. Touching the pot containing food during cooking
Touching your face while cooking
Washing your hands for at least _______ is the easiest way to keep foods and surfaces contamination free
20 seconds
True or False: Single-use gloves can be used in place of handwashing
False
True or False: Hands can be washed in sinks used for other tasks
False
True or False: Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused
True
True or False: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.
False
True or False: Some thermometers cannot be calibrated
True
What is the temperature range at which foodborne pathogens grow most quickly in either Fahrenheit or Celsius
70˚F (21˚C) to 125˚F (52˚C)
True or False: Arrange stored food by its use-by-date so that you use the newest food first
False
True or False: You should reject a delivery of frozen steaks covered in ice crystals
True
Store food at least________ inch(es) [ __________centimeter(s)] off the floor
six, fifteen
True or False: Coolers are deigned to cool hot food quickly
False
True or False: Fish cooked in a microwave must be cooked to a minimum internal temperature of 145F (63 degrees C)
False
Which of these is not an acceptable method of thawing food

A. In the cooler B. Leave food on the kitchen counter for a few hours C. In a microwave D. As part of the cooking process
Leave the food on the counter for a few hours
Store ready-to-eat TCS food that is prepared on-site for no more than _________days
7
When holding TCS food for service, the internal temperature must be checked at least every ___________hours
4
True or False: When serving food, an utensil may be used for two or more food items
False
True or False: Hold cold TCS food at an internal temperature of 41OF (5OC) or lower
True
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