Name:

jason

Date

Period
3

Washington State Food & Beverage Workers Manual

Questions - Part 1 (Pages
1 -7 )

Directions: Answer the following questions using information

in the manual.

1. "As a food worker......it is your

responsibility to __ _make food for other
people.

2. "Most foodborne illnesses are

either: food poisoning or foodborne
infections.

3. "Symptoms of food poisoning are

usually noticed within hours , and often
include: vomiting.

4. Symptoms of foodborne infections

include: diarrhea, vomiting, fever,
headache, and stomach aches.

and
5. Symptoms of foodborne infections may be
noticed from
hours to
several
weeks.

several
after eating
the food.

6. When must a food establishment have a “Person in

Charge" on duty: all hours

7. Highly Susceptible Populations

include people: Younger than 5
years old.
· Older than 65 years old.

· Pregnant.
· Immune-compromised (due to
cancer, AIDS, diabetes, certain
medications, or other conditions).
8. List 5 facilities that serve Highly Susceptible
Populations: Facilities like hospitals, child care
centers, preschools, nursing homes, and adult
care homes that provide food and services to a
Highly Susceptible Population have additional
food safety requirements. Several of these
requirements are highlighted throughout this
manual.

9. "Most of the hazards in food are things

10 . “Most foodborne illnesses are
caused by germs that grow in food or
inside of our bodies.
H

11. Define "physical

hazards": things that are
both hard and soft that
cause injuries.
12. Give three examples of "physical hazards”
that could be in food: jewelry, staples, and
fingernails.

13. Define "chemical contamination":

foodborne illness if they get into food.

14. "Chemicals must be

stored below food or
food-contact surfaces so
that it does not drip onto
-
-
food.
"

_Yes _*No
15. Should galvanized containers be
used to store food? 16. Define
"biological contamination": harmful
germs that cause most foodborne
illnesses : parasites, viruses, and
bacteria.

17. Give three examples of biological

contaminants: parasites, viruses,
and bacteria.

18. "Parasites in food are usually _

tiny worms
that live
in

i
f
fish_
pork.or -
meat
They can be __
killed if
frozen or
cooked to
the to the
right
temperatures
right _ 19.
"Viruses are
not destroyed
by freezing

20. "The viruses that we get from food usually

 come from the unclean hands

of someone
that touched
our food.

21 . List one thing you should do to keep food safe

from viruses : wash your hands good.
22. "Bacteria that causes foodborne illness comes from sources like
soil, animals, raw meat, and people.

23." Keep potentially hazardous foods

from growing ."

24. Potentially Hazardous Foods

include:
(List the bold type
category )
(List one food example)
meat

25. List 5 things you can do to keep your food safe from
bacteria: Keep potentially hazardous foods out of the Danger Zone
between 41°F and 135°F.Do not work with food when you are ill (diarrhea,
vomiting, or fever).· · Wash your hands twice after using the toilet – once
in the restroom, and then again when you get back in the kitchen.Use
gloves or utensils instead of bare hands when handling ready-to-eat
food.· Wash, rinse, and sanitize all equipment used for food preparation.