Contamination & HygieneCâu 118 / 240
Which of these describes a biological hazard?
a.A stone in a bag of dried beans
b.Sanitizer residue left on a plate
c.Salmonella bacteria on raw poultry
d.A staple that fell into a salad
Giải thích
A biological hazard is a living or microbial contaminant such as bacteria, viruses, parasites, or fungi — Salmonella on raw poultry is a classic example. A stone or a staple is a physical hazard, and sanitizer residue is a chemical hazard. Biological hazards cause most foodborne illness and are controlled by temperature, hygiene, and cross-contamination practices.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which practice best protects guests with allergies when a special order is placed?
- Which statement about hand sanitizer in a food establishment is correct?
- A physical hazard was reported when a customer bit into a bone fragment in a boneless chicken sandwich. How could this best be prevented?
- A cook finishes a cigarette in the alley and comes back to cut vegetables. What must happen first?
- A worker returns from taking out the garbage. Before handling clean plates and food, they should:
- Why does a food establishment need an accessible handwashing sink stocked with soap and single-use towels in the food-prep area?
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