Which food item has been associated with Salmonella Typhi? Ans- Beverages
What symptom requires a food handler to be excluded from the operation? Ans- Jaundice
Which is an example of physical contamination?
A. Sneezin
...
Which food item has been associated with Salmonella Typhi? Ans- Beverages
What symptom requires a food handler to be excluded from the operation? Ans- Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. Ans- C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? Ans- Correct
Handwashing
What condition promotes the growth of bacteria? Ans- Food held between 70°F and 125°F
Parasites are commonly associated with what food? Ans- Wild game
What practice should be used to prevent seafood toxins from causing a foodborne illness? AnsPurchasing food from approved, reputable suppliers
How should chemicals be stored? Ans- Away from food prep areas
What does the L stand for in the FDA's ALERT tool? Ans- Look
What symptom can indicate a customer is having an allergic reaction? Ans- Wheezing or
shortness of breath
Where should a food handler wash his or her hands after prepping food? Ans- Designated sink
for handwashing
When should a food handler with a sore throat and fever be excluded from the operation? AnsWhen the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food handler to
do? Ans- Go home
What should a food handler do to make gloves easier to put on? Ans- Select the correct size
gloves
When can a food handler diagnosed with jaundice return to work? Ans- When approved by the
regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. Ans- Jewelry
What is the purpose of hand antiseptic? Ans- Lower the number of pathogens on the skin
Single-use gloves are not required when ... Ans- Washing produce
What should food handlers do after leaving and returning to the prep area? Ans- Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk
populations? Ans- Pausterized
What causes preschool-age children to be at risk for foodborne illness? Ans- Their immune
systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? Ans- U.S
Department of Agriculture (USDA)
What should a server do after clearing a table? Ans- Wash hands
What strategy can prevent cross-contamination? Ans- Buy food that does not require prepping
What temperatures do infrared thermometers measure? Ans- Surface
When can glass thermometers be used? Ans- When enclosed in a shatterproof casing
Why should food temperatures be taken in 2 different locations? Ans- Temperature may vary in
the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish? Ans- April 8
What information must be included on the label of food packaged on-site for retail sale? AnsList of ingredients
How should an item that has been recalled by its manufacturer be stored in an operation? AnsSeparated from food that will be served
A food handler has just finished storing a dry food delivery. Which step was done correctly?
A. Stored food away from wall.
B. Stored food 4 inches off the floor.
C. Stored food underneath a stairwell.
D. Stored food in an empty chemical container. Ans- Stored food away from wall
Which item should be rejected?
A. Bags of organic cookies in torn packa
[Show More]
![Preview of FDSC 1133 Exam 1 [Food Science Fundamentals] 140 Questions & 100% Verified Answers Grade A](https://browseimages.nyc3.digitaloceanspaces.com/paper-images/2026/04/01/znnLS2iB2026-04-01-01-4869cc4f56594bb.png)
.png)
.png)
