Health

Question 11 (1 point) What should a restaurant employee do in order to ensure that food has been transported properly?Question 11 options:look for inspection tags on food productscheck to make sure that the truck is running properlycheck the temperature of the truckcheck the drivers certificationsQuestion 12 (1 point) Which of the following is NOT part of the first-aid procedures for minor cuts?Question 12 options:stopping the bleedingapplying a topical antibiotic to the woundcleaning the wound with soap and watercovering the wound with a bandageQuestion 13 (1 point) Microorganisms that contaminate food are collectively referred to asQuestion 13 options:biological agentsphysical objectschemical contaminantsvirusesQuestion 14 (1 point) Using a food thermometer is the only way to ensure that food is fully cooked.Question 14 options: True FalseQuestion 15 (1 point) Food service workers are not permitted to wear their wedding rings to work.Question 15 options: True FalseQuestion 16 (1 point) Approximately how many young workers are injured on the job each year in the United States?Question 16 options:5005,00050,000500,000Question 17 (1 point) In the majority of cases, hydration and bed rest are sufficient treatments for foodborne illnesses.Question 17 options: True FalseQuestion 18 (1 point) Why is it important to take kitchen equipment apart before cleaning it?Question 18 options:to ensure that you dont break itbecause not all parts can be submerged in waterto make sure you fully remove food or dirt from crevicesso that you dont injure yourself while cleaning itQuestion 19 (1 point) Its okay to store dry foods near cleaners and pesticides as long as the chemicals are properly labeled.Question 19 options: True FalseQuestion 20 (1 point) Which of the following is NOT an effective way of minimizing slips and falls in a food service establishment?Question 20 options:providing employees with slip-resistant footwearteaching employees how to walk over a wet surface without slippingcleaning up spills immediatelyputting down mats in certain areas of the kitchenQuestion 21 (1 point) Which of the following is NOT part of the first-aid procedures for minor burns?Question 21 options:using an over-the-counter pain relieverapplying ice to the woundapplying a bandage to the woundholding the burn under cool running waterQuestion 22 (1 point) Which of the following BEST describes what must occur before foods can be stored in a refrigerator?Question 22 options:They must be wrapped in plastic or put into clean containers.They must be cooled and wrapped in plastic or put into clean containers.They must be cooled and labeled.They must be cooled, wrapped in plastic or put into clean containers, and labeled.Question 23 (1 point) Raw foods should be stored on the top shelf, above ready-to-eat foods.Question 23 options: True FalseQuestion 24 (1 point) Most of the burns that occur in the food service industry are minor burns.Question 24 options: True FalseQuestion 25 (1 point) Which of the following is NOT an effective way of minimizing the risk of kitchen fires?Question 25 options:teaching employees the Stop, Drop, & Roll techniqueinspecting equipment regularlycleaning stoves properlyensuring that smoke alarms are functional