Examen de manejo de alimentos

You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work?

You have been sick with diarrhea. What answer would be accepted by the health department?

Which of the symptoms below would require you to stop working and go home?

Your co-worker says he is sick. You:

At work, you start to have diarrhea, you should:

When you have a fever and runny nose:

Food handlers can contaminate food when they:

Food handlers can contaminate food when they:

Food handlers can contaminate food when they:

The food safety manual requires that you scrub your hands for approximately:

When must a food handler wash their hands twice?

Using a hand sanitizer only helps with food safety after you:

Working on the cook line can be busy. It is best to:

Complete this statement. Food service gloves:

What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?

La mejor manera de evitar que sus manos se contaminen es usar:

The best way to keep your hands from being contaminated is to use the:

Which of the following is most likely to cause foodborne illness?

Which of the following is most likely to cause foodborne illness?

Which of the following is most likely to cause foodborne illness?

Which of the following best describes three of the most common causes of food-borne illness?

If there are any doubts about the safety of a food product, you should:

The manager is responsible for knowing the food sanitation rules. This includes supervision of food handlers in:

The food sanitation rules require the person in charge or the manager to be most responsible for:

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:

The food sanitation rules require the food manager to ensure:

The food sanitation rules require the manager to make sure food handlers know to:

The food sanitation rules require someone at your restaurant to:

The manager’s most important food safety responsibility is training you to:

The manager is responsible for training you about food safety in your job duties. These duties include preventing food-borne illness by:

The preparation cook tells the manager that he has diarrhea, the manager should put the cook:

Food that makes people sick will often:

What is foodborne illness? It is illness caused by:

Why check the food in the soup warmer with your metal stem thermometer throughout your shift? To make sure the food stays at least:

Foods like potato salad, pasta or macaroni salad:

Foods like potato salad, pasta or macaroni salad:

You are making omelets. How should you handle the eggs to keep omelets safe?

What is the danger zone as defined in the food handler manual?

Which of the following foods does not support bacteria growth?

What must food have to make it potentially hazardous?

Which of the following are all potentially hazardous foods?

What should you do when a refrigerator stops working?

Cooked rice was left out on the counter all night, the safe way to handle it is to:

What should you do with the food when the refrigerator stops working? Check the:

What should you know about germs that are already in the food?

Which of the following is a safe practice?

What does it mean to “hold food cold”?

The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?

Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?

Foods made with ground beef or pork sausage must be cooked at least 155°F because:

Stuffed turkey must be cooked to a minimum of 165°F (74°C) for the meat and 165°F (74°C) for the stuffing. Why is it so important to cook turkey and stuffing to 165°F (74°C)? This temperature:

A casserole made with ground beef must be cooked at least 155°F because:

Los equipos para calentar alimentos, las mesas de vapor y los recipientes para mantener los alimentos calientes deben mantener una temperatura de _____ o más alta.

Pork sausages must be cooked to an internal temperature of 155°F because:

When storing raw meat in a refrigerator, it is most important to store it:

After using a meat slicer, you should:

Dishes and utensils must be:

Cuando almacene carne cruda en un refrigerador, lo más importante es almacenarla:

Where should chemicals and pesticides be stored?

The chef touches raw sausage and then touches toasted bread:

The process for washing dishes by hand is:

Where should you store raw fish in a refrigerator?

La razón más importante para lavar y desinfectar adecuadamente una tabla para cortar es para: