Food Handler: Assessment Three

Contamination of food items by other living organisms is known as:

Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

Perhaps the most common vehicle of contamination in the food industry is:

The contamination results from the spread of bacteria from meat to vegetables is called:

Which one of the following contaminants is a physical contaminant?

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Toxins from seafoods, mushrooms, and molds present the greatest potential for:

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?