Question

1. true or false: you should avoid working in food services when you are experiencing diarrhea, vomiting, fever, sore throat, jaundice, or an open or closed sore or wound on your hands, wrists, or exposed parts of your arms.

true
false

1. true or false: the temperature danger zone where bacteria grow best and quickly is 41°f - 135°f.

true
false

1. it is critically important that you intervene to prevent foodborne illness as a food service employee because:

you might be fired if you dont.
people can die from foodborne illness.
foodborne illness only happens in institutional settings.
its your responsibility to eliminate the need for hospitalization.

1. which of the following accurately describes a steam mop?

a steam mop heats hot water until it turns into steam, which then soaks a microfiber pad.
steam mops are used to remove bacteria from a steam table.
a steam mop is designed to vacuum and remove large solid particles from the floor.
you must always add a detergent to the steam before using the steam mop.

1. all utensils should be:

discarded after each use.
smooth, easily cleanable, durable.
made of metal.
sharp, complex, fragile.

Explanation:

1. Question 1: In food services, employees with symptoms like diarrhea, vomiting, etc., can contaminate food. So, they should avoid working.
2. Question 2: The temperature danger zone for bacteria growth is \(41^{\circ}F - 135^{\circ}F\).
3. Question 3: Foodborne illness can be fatal, which is why intervention is crucial.
4. Question 4: A steam mop heats water to steam, which soaks a microfiber pad.
5. Question 5: Utensils should be smooth, easily cleanable, and durable.

Answer:

1. True
2. True
3. People can die from foodborne illness.
4. A steam mop heats hot water until it turns into steam, which then soaks a microfiber pad.
5. Smooth, easily cleanable, durable