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Exam Elaboration | Education
360 ANSI Training Food Test
SKU: 360 ANSI Training Food Test | Pages: 16 | Year: 2024
Document Brief Description
360 ANSI Training Food Test
People handle food that others eat. That means it is possible for people to contaminate food.
People can contaminate f...
360 ANSI Training Food Test
People handle food that others eat. That means it is possible for people to contaminate food.
People can contaminate food _______.
accidentally
deliberately
with unwashed hands
accidentally, deliberately, or with unwashed hands - ✔✔accidentally, deliberately, or with
unwashed hands
You should wash your hands _______.
after cutting carrots, before cutting tomatoes
after putting clean dishes away
before putting on disposable gloves
before going to the bathroom - ✔✔before putting on disposable gloves
A cook who is doing a quality check on the serving lines by tasting sauces and sides must
_______.
wash hands after tasting every item
use a clean spoon for each item
taste all items below 41°F first
always taste the oldest items first - ✔✔use a clean spoon for each item
Why should you stock only brightly colored bandages for first aid supplies?
So they can add some color to a commonly starched-white environment.
So customers can see them and feel confident all precautions are being taken.
So they can be more easily be found should they fall into food.
So inspectors will notice that you are in compliance with FDA Food Code. - ✔✔So they can be
more easily be found should they fall into food.
Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Insecticide
Botulism - ✔✔Hair
How long should you wash your hands?
5 seconds
20 seconds
30 seconds
1 minute - ✔✔20 seconds
Contamination of food items by other living organisms is known as:
Physical contamination
Biological contamination
Chemical contamination
All of the above - ✔✔Biological
- 16-pages detailed model answer (PDF + online view)
- Clinical reasoning & medication selection justified
- NP-level explanation with key teaching points
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