FOOD SERVICE PREP FOOD HANDLERS ANSWERS
Toxins, mold, and containments which of the following is true about the big 6 food borne pathogens - Answer- they are easily transmissible to food why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the big 6 pathogens? - Answer- you could easily pass on your illness to your customers you can always tell if food is contaminated with a food borne causing bacteria by simply looking at it - Answer- false what should you do if you experience symptoms like diarrhea while at work? - Answer- report them immediately to your supervisor or the person in charge (PIC) to help ensure you are preventing the spread of food borne illnesses? - Answer- when hand washing, make sure you wash your hands and all exposed portions of your arms you can order food from any supplier for your restaurant. - Answer- false what are some ways you can help ensure food is safe for consumers? - Answer- all of the above which of the following demonstrates an example of the proper way to wear single use gloves? - Answer- washing your hands before putting on your single use gloves good hygiene includes: - Answer- wearing tight clothes close to your body so that sleeves and other clothing won't accidentally touch food a customer asks for an already baked cookie from your bakery display. how should you hand it to her? - Answer- using tongs prepared for food which will remain hot until serving must remain at a temperature above? - Answer- 135 what is an example of cross-contamination? - Answer- all of the above how can you help reduce potential pest infestations? - Answer- clean thoroughly under and between equipment where pests could hide what can you do to prevent cross-contamination? - Answer- wash and sanitize your equipment when switching from cutting meat to preparing the apples for desert
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