Food handling over a long time has become as important as cooking the actual food. More discipline and care is required for handling food than even preparing it. This quiz will help you gauge and improve your knowledge on the subject.
Guideline for the foodservice industry
Federal legislation
A municipal by-law
Provincial legislation
Cannot take strong medicine
Cannot tell the doctor what is wrong with them
Cannot fight off the disease very well
Are unable to file lawsuits
Loss of customers
Lawsuits from those who are ill
Fines issued through the courts
All of the above
Chemical hazards
Bacterial hazards
Physical hazards
Potentially hazardous foods
Contaminated
Unfit for children, elderly and hospital patients
Require pasteurization
Frozen
Discarded
Saved, since the food is okay if you scrape the mould
Cook to 165 degrees F (74 degrees C) for 10 minutes
Trichinella spiralis
Salmonella
Typhoid fever
Ecolab 01.57H7
A certain bacteria
Disease causing
Something you observe through a microscope
Something rotten
Larger than bacteria
Able to be seen with the naked eye
The cause of bread mould
Smaller than bacteria
Parasites
Moulds
Viruses
Bacteria
Ask the customer for written proof that they have food allergies
Advise them to eat something else
Tell them the ingredient list
Advise the customer that the information is confidential
Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F)
Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)
Kill bacteria
Make food taste better
Slow down bacterial growth
Put bacteria to sleep
High protein food
Moisture
Warm temperature
All of the above
Acidity
Bacterial growth
Cleanliness
Temperature
Mould to grow
Foodborne illness
Break to rise
Physical hazard
Bacteria
Parasite
Virus
20 minutes
Every day
Every hour
Never
Kill bacteria
Stop bacteria from growing
Slow down bacterial growth
Remove toxins in the food
Toxins produced by the bacteria
Infected cuts, burns or boils
Coughing and sneezing into food
All of the above
Thoroughly wash vegetables that will be used in soups and stews
Do not thaw frozen meat at room temperature
Supervise the personal hygiene habits of all employees
Prevent bacterial growth in cooked foods through proper chilling, holding and reheating
Refrigeration
Heat
Drying
Removing them from oxygen
Dirty hands
Turtles
Poultry
All of the above
Strawberry jam
Cooked rice
Crackers
When it contains unrefrigerated, cooked rice
When it includes a dressing made with raw eggs
When the vegetables are not washed
All of the above