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Food handler exam
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Take the Test for the Course of FOOD HANDLER
You have to answer
10 quiz type questions
and click on the button.
Correct TEST.
Once approved, enter your data, finalize the payment and get the certificate immediately.
You can review the course syllabus by clicking on the following
link
.
1. What is contaminated food?
It is that which, for reasons not deliberately caused, has undergone variations in its organoleptic characteristics (flavor, color, odor, texture), chemical composition or nutritional value.
Even if used prudently, it has a negative effect on the consumer's health, either at the time of consumption or after repeated ingestion.
That which contains substances or microorganisms that can cause alteration and pose a risk to the health of the consumer and can produce or transmit diseases.
2. What is an altered food?
It is that which, for reasons not deliberately caused, has undergone variations in its organoleptic characteristics (flavor, color, odor, texture), chemical composition or nutritional value.
Even if used prudently, it has a negative effect on the consumer's health, either at the time of consumption or after repeated ingestion.
That which contains substances or microorganisms that can cause alteration and pose a risk to the health of the consumer and can produce or transmit diseases.
3. The main sources of food contamination are:
Plants, animals, environment (water, wastewater, soil and air).
Any living being such as: insects, rodents, birds, microorganisms ....
Chemical, physical contamination and toxic pollutants.
4. When cross-contamination may occur:
By direct contact between two foods such as mixing raw and cooked foods
When using the same utensils without prior cleaning (knife, cutting board, cutting surfaces, etc.), it is important to use the same utensils.
All of the above answers are correct
5. To avoid cross-contamination it is recommended:
Do not use the same utensils to prepare raw and cooked foods.
Kitchen work surfaces should be cleaned periodically with hot water and specific detergents.
All of the above answers are correct
6. A food handler must take into account different prevention activities for proper hygiene in the workplace such as:
Wash hands before and after starting the day, after touching raw food, money, animals or using the bathroom.
Do not wear personal items while handling food, such as jewelry, earrings, watches, piercings, etc., must be removed before the workday.
All of the above answers are correct
7. Work clothes:
It shall be kept clean and shall be exclusive of work and shall not be taken out into the street or into places where it may be contaminated.
Street shoes may be used as long as they are slip-resistant.
All of the above answers are correct
8. Which of these definitions corresponds to the term disinfection?
It consists of removing surface dirt and organic debris by using hot water and detergent.
It consists of completely eliminating bacteria and microorganisms present on a surface by means of specific and duly authorized products.
It consists of cleaning the surfaces and utensils used with any type of detergent at hand.
9. There are different methods of food preservation which of the following apply heat to the food to destroy microorganisms:
Cooking and sterilization
Cooking, drying and freeze-drying
Cooking, sterilization, pasteurization and uperization
10. Which of the following statements is incorrect:
During freezing, food is subjected to temperatures below 18ºC (64ºF).
The refrigerator temperature ranges from 0ºC to 8ºC.
In sterilization, food is subjected to temperatures close to 60ºC to destroy any microorganisms that may be present.
Correct TEST
