california food handlers card test answers
What should a food worker do if they are sick? Keeping fingernails short and clean underneath. People that carry pathogens and infect others without ever getting sick themselves.

What mistake was made?

4) Label chemical containers when transferring a chemical to a new container. Can come from a variety of substances normally found in the establishment. That means you have to answer at least 30 questions correctly. Eggs and peanuts are dangerous for people with which condition? Food that should not be touched with bare hands is called. What are some ways to prevent toxic-metal poisoning? 4) Avoiding certain habits and actions.

What are the symptoms that require a food worker to remain home from work? Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Wounds on hands should be covered with a clean bandage and a glove or finger cot. What is the right way to wash your hands? What two FAT TOM conditions are easiest for an establishment to control? We’ve created a free food handlers practice quiz that will help you gauge if you’re a food safety guru or if you still need to brush up on a few topics before you can pass the food handlers test. To prevent chemical contamination, chemicals should be stored ______ from food and utensils. Which of the following are potentially hazardous foods? A handwashing sink can be used for food preparation as long as the sink is cleaned after each use. When you are sick, wear gloves to make sure you do not contaminate food, The food sanitation rules require someone at your restaurant to, Know the food safety rules and be in charge of the operation, Which of the following must be cooked to at least 155F, Which of the following must be cooked to 145F. What precaution must you take with the beverage container so you can drink from it while working in the kitchen?

Hot foods at 135 or hotter, cold foods at 41 or colder. Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene. To prevent food allergens from being transferred to food, ... What three points should a food defense program focus on to prevent possible threats to food? Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly. 3) Wearing clean and appropriate uniforms and following dress codes. What measures should be taken to prevent a seafood-specific foodborne illness? To prevent germs or allergens from spreading from one food type to another, The spread of germs from one place to another. Clean and sanitize the prep surface, wash your hands and change gloves. True or False. A foodborne-illness outbreak can raise an establishment's insurance premium.

Tell your manager and stay home from work. According to the sanitizer label instructions. True. 5) Maintaining good health. It is never okay to work when you have these symptoms. True or False. Gloves must never be used in place of handwashing. If a food handler wears disposable gloves, then: Hands still need to be washed before putting on new gloves. A handwashing sink can be used for food preparation as along as the sink is cleaned after each use, The manager or supervisor on-duty who is responsible for making sure food rules are allowed. What does the food worker need to do to prevent cross-contamination? A foodborne-illness can occur if food is not cooled properly. People on chemo have a higher risk of contracting a foodborne illness.

True or False. Foodhandlers must wash their hands after smoking. How should food be stored to avoid cross contamination? Or maybe you need to get your Food Handlers Card and are nervous about the test you have to take? From person to person, people to food, and from people to food-contact surfaces. For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food? Form that some bacteria can take to protect themselves when nutrients are not available. Which practice can reduce Salmonella spp. They require constant time and temperature control. 1) Wiping or touching the nose. Washing your hands thoroughly and never touching food with your bare hands. To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___. Keeping food safe is the most important responsibility of a food worker.

What are the potential costs associated with foodborne illness outbreaks? Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining. the amount of moisture available in food for pathogen growth. Illness carried or transmitted to people by food. These illnesses can be prevented through time and temperature control: Bacillus cereus gastroenteritis, Listeriosis, Hemorrhagic colitis, Clostridium perfringens gastroenteritis, Botulism. Antiseptics, if used, should only be used after proper handwashing - never in place of it. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food. If a food handler had a sore throat with a fever, he or she is restricted from working with food for 12 hours.

A single-use glove or finger cot must be worn over bandages on hands or fingers. Some produce toxins that can cause foodborne illness. A person who ate raw oysters later became disoriented and suffered memory loss. The cook continued to wear them while slicing hamburger buns. small, living organisms that can be seen only through a microscope. What are the three categories of food safety hazards? The cook did not wash hands and put on new gloves before slicing the buns. https://riverside.statefoodsafety.comread more. salmonsushi2001.

Avoiding unsanitary actions, and reporting illness/injury. Biological, Chemical and Physical Hazards. Foreign objects that accidentally get into food. 4) Remove aprons when leaving food prep areas. Acording to the CDC, the most common risk factors that cause foodborne illnesses are: 1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.

A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce.

It is when a person gets sick from a germ or toxin on food.

Their immune systems are weekened with age. False. True or False. What measures can be taken to help ensure the safety of customers with food allergies? What is the primary reason for washing, rinsing and sanitizing cutting boards? Which disease is most commonly spread from undercooked or raw eggs?

When do food rules state you are required to call your manager about your health? Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while.. What should foodhandlers do if they cut their fingers while preparing food? What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food? Which piece of jewelry can be worn by a foodhandler?

Responsible for many cases of foodborne illness. What should foodhandlers do after prepping food and before usingthe restroom? Organism that needs to live in a host organism to survive. What employee health problems pose a possible threat to food safety? Use only food-grade utensils and equipment to prepare and store food.

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