1 / 18

A. Buy mackerel directly from the fisherman who caught it

1. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local restaurant. How could this have been prevented ?. A. Buy mackerel directly from the fisherman who caught it B. Fillet mackerel on a stainless steel prep table only

lillian-gilliam
Télécharger la présentation

A. Buy mackerel directly from the fisherman who caught it

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 1. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local restaurant. How could this have been prevented? A. Buy mackerel directly from the fisherman who caught it B. Fillet mackerel on a stainless steel prep table only C. Keep mackerel on ice until it is cooked D. Purchase mackerel from an approved supplier who practices strict time-temperature control

  2. 2. A food worker should wash his/her hands before: • A. Blowing his/her nose • B. Cutting fresh fruit • C. Smoking • D. Touching his/her face

  3. 3. Which is the proper work attire for a food worker? • A. Clean shirt and pants, closed-toe shoes, hair restraint • B. Clean shirt and pants, open-toe shoes, and baseball cap • C. Clean shirt and pants, closed-toe shoes, and watch • D. Clean shirt and pants, open-toed shoes, and two rings

  4. 4. A food worker should wear single-use gloves to cover: • A. Bandaged cut on hand. • B. Medical braclet. • C. Short fingernails. • D. Wedding band.

  5. 5. Which food worker could contaminate food? • A. One who is nauseated • B. One who washes hands after coughing • C. One who washes their hands thoroughly for 20 seconds • D. One who wears single-use gloves to cover a bandaged on a hand

  6. 6. Which is the best way to wash hands in a foodservice operation? • A. 1. Wet hands with warm water 2. Apply soap 3. Vigorously scrub hands and forearms 4. Clean under fingernails and between fingers 5. Apply a hand antiseptic 6. Rinse under warm water 7. Dry hands and arms with a single-use paper towel • B. 1. Wet hands with warm water 2. Apply a hand antiseptic 3. Vigorously scrub hands and forearms 4. Clean under fingernails and between fingers 5. Rinse thoroughly under running water 6. Dry hands and forearms with a warm cloth towel • C.  1. Wet hands with warm water 2. Apply soap 3. Vigorously scrub hands and forearms 4. Clean under fingernails and between fingers 5. Rinse under cold water 6. Dry hands and arms with a single-use paper towel • D.  1. Wet hands with warm water 2. Apply soap 3. Vigorously scrub hands and forearms for at least twenty seconds 4. Clean under fingernails and between fingers 5. Rinse thoroughly under running water 6. Dry hands and forearms with a single-use paper towel

  7. 7. Pesticides found on food-contact surfaces in a kitchen is an example of what kind of contamination? • A. Biological • B. Chemical • C.  Physical • D.  Temperature

  8. 8. A food worker who has diarrhea and still reports to work should be assigned to work: • A. Serving customers. • B. Slicing meats. • C. Washing fruit. • D. Working cash register.

  9. 9. Which is a plant toxin? • A. Broccoli stems • B. Green beans • C.  Parsley • D.  Rhubarb leaves

  10. 10. Which is NOT a common food allergen? • A. Eggs • B. Fruit • C. Peanuts • D. Tofu

  11. 11. Which could lead to the contamination of food? • A. Putting garbage in unlined waste containers • B. Storing cleaning chemicals in dry food storage area • C.  Using color-coded cutting boards • D.  Washing dirty pans in a three-compartment sink

  12. 12. Which is the BEST way to keep food safe from bacterial contamination? • A. Apply hand antiseptic before and after • B. Store cleaning supplies away from food • C.  Wear a hair net when preparing food • D.  Wear gloves over a bandage when handling deli meats.

  13. 13. A food worker who has been diagnosed with Hepatitis A should be: • A. Reassigned to wait staff. • B. Told to stay home. • C. Told to wash dishes. • D. Told to wear single-use gloves and continue working.

  14. 14. When should single-use gloves should be changed? • A. After handling meats raw and before handling cooked meats • B. As soon as gloves become soiled • C. At least every two hours during continual use and more often when needed • D. Before cutting bread and after handling meat.

  15. 15. Which is a good practice when handling food? • A. Drink beverages from a clean glass • B. Spray sanitizer to a clean a clean counter top before use • C.  Wear a dirty baseball hat as a hair restraint • D.  Wear single-use gloves to handle cooked chicken

  16. 16. Which is NOT a fish in which scombroid poison can be found? • A. Bluefish • B. Mackerel • C.  Snapper • D.  Swordfish

  17. 17. A shipment of grouper contained ciguatera toxin. This is an example of what kind of contaminant? • A. Biological • B. Chemical • C. Physical • D.Temperature

  18. 18. Metal shavings found in food are an example of what kind of contamination? • A. Biological • B. Chemical • C. Physical • D. Temperature

More Related