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A practice test for food handlers covering the basics of food safety, including the importance of food safety, health and hygiene practices, temperature control, and avoiding contamination and cross-contamination. The test includes questions on topics such as common causes of foodborne illness, susceptible populations, food allergens, personal hygiene, hand washing, cooking temperatures, and thawing and cooling methods.
What you will learn
Typology: Exams
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Name:_________________________________ Date:______________________
Chapter 1: Importance of Food Safety
Meat - (Pork or Beef Roast, etc.)
Time: __________
Raw eggs cooked for immediate service OR Fish (Fresh or Frozen)
Time: __________
Ground meats OR Flaked meats
Time: __________
Poultry (Chicken, Turkey) OR Ground poultry
Time: __________
Chapter 1
2 - Looks, tastes, smells 3 - Biological, chemical, physical 4 - Younger than 5, older than 65, immune compromised 5 - Milk, soy, eggs, wheat, peanuts, nuts, fish, shellfish 6 - Person In Charge 7 - Bacteria, Viruses, Live Parasites, Fungi, Molds 8 - Cleaning and sanitizing chemicals; pesticides; personal care products; paints; certain types of metal when improperly used 9 - Bones; fruit pits; dead bugs; artificial nails; bandages
Chapter 2
1 - Diarrhea, vomiting, jaundice, fever, sore throat 2 - Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin Producing E. Coli; Hepatitis A; Norovirus 3 - Handwashing 4 - Get hands wet; apply soap; scrub hands 10-15 sec; back of hands and between fingers; rinse hand; disposable towel or air dryer 5 - Arrive to work with clean appearance and in clean clothes; hair must be effectively restrained; long beards must be restrained; fingernails must be trimmed; gloves must be worn; over nail polish or artificial nails; no watches, rings, bracelets or other jewelry 6 - Plain band style rings may be worn under a glove 7 - sliced fruits and vegetables; salads; sandwiches; baked goods; tortillas; ice in drinks or food 8 - Utensils; deli paper; single-use gloves