A) 1 to 2 days
B) 3 to 4 days
C) 5 to 6 days
D) 7 to 10 days
Correct Answer
verified
A) With two or more food borne illness complaints
B) When the CDC says it's a food outbreak
C) When there is evidence of a food borne illness
D) Defined by local standards
Correct Answer
verified
A) Non-safe food
B) Non-semolina flour
C) National Sanitation Foundation
D) Non-standard foods
Correct Answer
verified
A) Intoxication and Contaminant
B) Infection and Intoxication
C) Contaminant and Expulsion
D) Expulsion and Intoxication
Correct Answer
verified
A) Create an extensive employee food safety manual
B) Have daily discussion on proper food handling techniques
C) Post signs that detail the basic food safety techniques
D) All of the above
Correct Answer
verified
A) Eggs
B) Turkey meat
C) Chicken wings
D) All of the above
Correct Answer
verified
A) They are just as effective as washing your hands
B) They kill all of the bacteria on your hands
C) Provide more protection than washing your hands
D) It is not an acceptable form of hand sanitation
Correct Answer
verified
A) Releasing spores
B) Dividing in two
C) Merging and then dividing
D) All of the above
Correct Answer
verified
A) Home preserved foods
B) Canned foods
C) Imported Foods
D) Seafood
Correct Answer
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A) 1 hour
B) 4 hours
C) 10 hours
D) 1 eight hour shift
Correct Answer
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A) Toxins in bacteria reach a dangerous level
B) Bacteria enter the blood stream
C) A customer is exposed to HIV
D) A food has a foamy outer surface and smells nutty
Correct Answer
verified
A) Washing their hands often
B) Wearing a hair net or some other sort of hair covering
C) Washing their uniform daily
D) Wearing gloves
Correct Answer
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A) Refrigerators
B) Freezers
C) Passageways
D) Dry Storage
Correct Answer
verified
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