Transcription of Chapter 1: Importance of Food Safety
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Chapter 1: Importance of Food Safety
BASIC food HANDLERS PRACTICE TESTName:_____Date:_____ 1. Foodborne illness results in _____ hospitalizations and _____ deathsannually. 2. Contaminated food often _____, _____, _____, the same as anyother food . 3. The three hazards that cause foodborne illness are: _____, _____, _____. 4. Highly Susceptible Populations include: _____, _____, and _____. 5. The 8 most common food Allergens are: 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 6. PIC stands for: _____ 7. List 5 Biological Contaminants: 1 -2 -3 -4 -5 - Chapter 1: Importance of food SafetyPRACTICE TEST 8. List 5 possible sources of Chemical Contaminants: 1 -2 -3 -4 -5 - 9. List 5 types of Physical Contaminants: 1 -2 -3 -4 -5 - 1. food Handlers must not work with food when they are sick with the following symptoms:_____, _____, _____, and _____ with _____ _____.
Good personal hygiene practices save lives! The most important hygiene practice is: C h a p t e r 2 : H e a l t h & H y g i e n e. 4. Proper Hand washing is a 6 Step Process. What are the 6 steps? ... Use thermometers when you are working with food, cover pans, and stir food often to
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