Question 1

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper handwashing?

Accepted Answer

Foodborne illnesses that can be traced d...

Question 2

According to the FDA, which of the following foods is not in the temperature danger zone?

Accepted Answer

A)   yogurt standing at 38°F
B)   cooked rice standing at 45°F
C)   baked potato standing at 115°F
D)   pasta and vegetable salad standing at 128°F

Question 3

Which of the following is not a chemical sanitizer used in commercial food establishments?

Accepted Answer

A)   chlorine
B)   iodine
C)   quaternary ammonium compounds
D)   organic acids
E)   fluorine

Question 4

The foods most likely to be contaminated with aflatoxin are

Accepted Answer

A)   breads.
B)   jams and jellies.
C)   peanuts and grains.
D)   ham, bacon, and salami.

Question 5

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____°F for at least _____ seconds.

Accepted Answer

A)   145; 15
B)   155; 30
C)   165; 15
D)   175; 30

Question 6

Suppose you are a county health inspector and you recently visited a restaurant with a widespread cockroach infestation program. Counsel the restaurant owner and managers on a comprehensive plan of correction to repair the current situation and steps they can take to prevent future infestations. Craft your answer in a narrative format, writing as you would speak (professionally) to the restaurant personnel.

Accepted Answer

Hello,

I recently visited your restaur...

Exam 4: Food Safety

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _°F for at least _ seconds.

Correct Answer
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The foods most likely to be contaminated with aflatoxin are

Correct Answer
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According to the FDA, which of the following foods is not in the temperature danger zone?

Correct Answer
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Correct Answer
Answered by ExamLex AI
Hello,

I recently visited your restaur...
View Answer

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper handwashing?

Correct Answer
Answered by ExamLex AI
Foodborne illnesses that can be traced d...
View Answer

Which of the following is not a chemical sanitizer used in commercial food establishments?

Correct Answer
verified

Exam 4: Food Safety

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____°F for at least _____ seconds.

Correct AnswerverifiedShow Answer

The foods most likely to be contaminated with aflatoxin are

Correct AnswerverifiedShow Answer

According to the FDA, which of the following foods is not in the temperature danger zone?

Correct AnswerverifiedShow Answer

Correct AnswerAnswered by ExamLex AIHello, I recently visited your restaur...View AnswerShow Answer

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper handwashing?

Correct AnswerAnswered by ExamLex AIFoodborne illnesses that can be traced d...View AnswerShow Answer

Which of the following is not a chemical sanitizer used in commercial food establishments?

Correct AnswerverifiedShow Answer

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _°F for at least _ seconds.

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Hello,

I recently visited your restaur...
View Answer

Correct Answer
Answered by ExamLex AI
Foodborne illnesses that can be traced d...
View Answer

Correct Answer
verified