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360 ANSI Training Food Test - Questions and Answers

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360 ANSI Training Food Test - Questions and Answers Bill is cutting chicken on a cutting board and afterwards, takes the cutting board to the dishwasher. He then takes another cutting board, puts it ... on the same table and then quickly rinses his hands in the produce sink, taking out the carrots and washing them in the sink. He then takes the carrots to the cutting board to prepare them. What did Bill do incorrectly? He didn't wash his hands after preparing chicken. He should have saved time by rinsing off the same cutting board. He should have washed and sanitized the table. Both, the first and third response. What is an example of something food inspections focus on? Is the food prepared from scratch? Are the employees clean and dressed appropriately? Are there enough towels for clean-up? Is the manager on duty? What is the easiest way to recognize foods contaminated with spoilage bacteria? Bad or spoiled taste Changes in color and smell Torn packaging Improper shelving Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the cracks, this should be repaired because food safety could be at risk if _______. a criminal breaks in the weather is too hot or too cold outside pests can enter the building there is a severe rain storm To be certain that contamination from raw meats to other food or surfaces does not happen in a kitchen a good practice would be to _______. wash knives and cutting boards for raw meats immediately after use wash knives and cutting boards for raw meats immediately before use wash hands and put on single-use gloves before handling raw meats store trayed, ready-to-cook raw chicken on the top shelf in the cooler for easy access When a food safety inspector enters your establishment, you should: Get out of his way and stay in another room until he is gone Make sure you have a good excuse for any possible violation Tell him to come back when your supervisor is there Accompany him/her around the kitchen and be as open as possible Inspecting shipments carefully when they arrive ensures that the food was fresh, kept cold and has been properly stored and shipped. It also helps to determine _______. if the distributor is reputable that the food is organic if there has been pest infestation that the food tasted good If an employee has symptoms of vomiting and diarrhea, the best thing for them to do is _______. call the health department call the manager call a friend to take the shift just stay in bed until they feel better It is important to be alert for pests in a food operation. The people who are responsible for noticing an [Show More]

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