1) What are the 3 types of hazards? a) Natural b) Biological c) Chemical d) Physical 2) Which of the following is a biological hazard? a) Cleaners b) Bacteria c) Jewlery 3) Which of the following is a chemical hazard? a) Cleaners b) Bacteria c) Jewlery 4) Which of the following is a physical hazard? a) Cleaners b) Bacteria c) Jewlery 5) What is a foodborne illness? a) Chemicals that make food unsafe b) traansferring pathogens from one surface to another c) a disease given to people by food 6) Who is responsible for food safety? a) Only Restaurant Owners b) Everyone c) Only the guests 7) How can people make food unsafe? a) Poor Personal Hygiene b) Time & Temperature Abuse c) Cross-Contamination d) Poor Cleaning & Sanitizing e) All of the Above 8) Which of the following is Time-Temperature Abuse? a) Leaving raw chicken out on a prep table to thaw b) using the same cutting board to cut up raw chicken and then slice a tomato c) Sneezing on a salad d) wiping off food from a plate without washing it 9) Which of the following is Poor Personal Hygiene? a) Leaving raw chicken out on a prep table to thaw b) using the same cutting board to cut up raw chicken and then slice a tomato c) Sneezing on a salad d) wiping off food from a plate without washing it 10) Which of the following is Cross-Contamination? a) Leaving raw chicken out on a prep table to thaw b) using the same cutting board to cut up raw chicken and then slice a tomato c) Sneezing on a salad d) wiping off food from a plate without washing it 11) Which of the following is Poor Cleaning & Sanitizing? a) Leaving raw chicken out on a prep table to thaw b) using the same cutting board to cut up raw chicken and then slice a tomato c) Sneezing on a salad d) wiping off food from a plate without washing it 12) True or False: Poor Personal Hygiene is the most common cause of foodborne illness. a) True b) False

Food Handler Chapter 1 Review

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