SAFE-STAFF FOOD HANDLER CERTIFICATION CH.

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SAFE-STAFF FOOD HANDLER CERTIFICATION (CH.

1) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The Temperature Danger Zone, between 41F and 135F is the temperature range in which harmful --- grow most rapidly.

Answer:

Microorganisms

Question 2: TF -

Answer:

TF -

Question 3: TF - Salt is a common food allergen

Answer:

False Question 4: TF - If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.

Answer:

True

Question 5: Scientific research has proven that poor personal --- is a leading cause in the spread of foodborne illness.

Answer:

Hygiene Question 6: TF - Florida law requires food safety training for food service workers

Answer:

True Question 7: When preparing food, work in --- batches to --- the time food spends in the Temperature Danger Zone.

Answer:

Small, minimize Question 8: --- is an extremely important factor in preventing contamination when preparing and serving food.

Answer:

Proper handwashing Question 9: --- occurs when there is a transfer of microorganisms from one surface to another.

Answer:

Cross-contamination Question 10: TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ---

Answer:

Discarded / thrown away Question 11: The three types of hazards which can cause food are: ---, ---, and ---

Answer:

Biological, Chemical, Physical Question 12: TF - A leading cause of foodborne illness is unsafe food handling by food service workers.

Answer:

True

Question 13: TCS food must not remain in the Temperature Danger Zone for more than --- hours.

Answer:

4