Examen del Curso Food Handler

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1 . In addition to temperature, what other factor decreases bacterial growth?

A) Acidity.

B) The weather.

C) The darkness.

D) Humidity.

2 . To prevent food from being contaminated, where should they stay away from?

A) From garbage, cleaning products, animals, medicines.

B) From garbage, from people, from cleaning products.

C) Medicines and cleaning products.

D) From garbage, from animals, from plants, from animals.

3 . What should NOT be done with food stored at room temperature?

A) Keep unpackaged food out of reach of people.

B) Store food away from garbage.

C) Store food in places where there is humidity or it is hot.

D) Keep stored food away from the floor and walls.

4 . Can raw food and cooked food be kept together?

A) Yes, always.

B) Yes, as long as the raw food is vegetables.

C) No, never.

D) No, if the cooked food is hot.

5 . What does the HACCP system (Risk Analysis and Critical Point Control) refer to?

A) It is a system to check if a product is contaminated.

B) It is a system applied by health inspectors to verify if an establishment may be at risk of contamination.

C) It is a system that allows planning how to treat a food, knowing in advance the problems that may occur (defrosting, etc).

D) It is a system to control some places in the establishment that can be dangerous.

6 . What should NOT be done with food stored in the cold?

A) Refreeze a defrosted product.

B) Maintain the cold chain.

C) Keep freezers free of food overload.

D) Keep the freezer temperature below -18 ºC.

7 . Cooking above a certain temperature begins to slow down the growth of bacteria.

A) 100 ºC

B) 50 ºC

C) 75º C

D) 200 ºC

8 . What must the devices and utensils in contact with food comply with?

A) They must be made of plastic.

B) They must be removable and have no cracks, rusty areas or holes that accumulate dirt.

C) They must not be electrical devices.

D) They must be aluminum, removable and washable.

9 . What foods are most easily contaminated?

A) Milk, eggs, minced meat, pastries, salads, poultry.

B) All foods are equally contaminated.

C) Meat and eggs only.

D) All raw foods.

10 . Which of the following forms of food contamination is not one of the most common?

A) By contact with contaminated food.

B) By contact with raw food.

C) By contact with dirty utensils.

D) By contact with saliva when sneezing, speaking, coughing,...