Food Safety 2020 Food Safety Training Video OK Question Title * 1. What is your Agency Account Number? OK Question Title * 2. What is the name of your organization or church? OK Question Title * 3. What is the name of the person participating in ServSafe training today? OK Question Title * 4. The three types of hazards that make food unsafe biological,chemical and physical bacterial, nutritional and universal fungus, viruses, and parasites allergens, sanitizer and contaminants OK Question Title * 5. Transferring pathogens from the body to food can be prevented by practicing correct cleaning and sanitizing temperature control personal hygiene receiving and storage OK Question Title * 6. A food allergy occurs when the body has a reaction to cleaning chemicals airborne pathogens under cooked meat certain food items OK Question Title * 7. Which is a common food allergen? Sugar Lettuce Tomatoes Wheat OK Question Title * 8. Eating and drinking when working in food storage areas is a food safety hazard because it could cause choking offend clients contaminate hands and food lead to time and temperature abuse OK Question Title * 9. What symptoms must be reported to the director or supervisor? Headache Dizziness Diarrhea Sweating OK Question Title * 10. Refrigerated food must be stored at temperatures no higher than 41 degrees F 45 degrees F 47 degrees F 49 degrees F OK Question Title * 11. How far off the floor must food be stored? 1 inch (3 cm) 2 inches (5 cm) 4 inches (10 cm) 6 inches (15 cm) OK Question Title * 12. Cans should be discarded if they have torn labels that are still readable shallow dents in the can body swollen or bulging ends rust that can be wiped off OK Question Title * 13. Insects and rodents are a food safety risk because they eat food that is meant for clients carry pathogens and can make people sick scare employees make a mess with their nests and droppings OK Question Title OK DONE
