Ireally need on these problems they are the ones i got wrong

bacteria can grow in temperatures between
25 and 75 degrees f
30 and 130 degrees f
32 and 130 degrees f
45 and 165 degrees f

all of the following are infectious microorganisms (as opposed to microorganisms causing food-borne intoxication)except for:
colstridium botulinum (botulism)
salmonella
shigella
norovirus
when an employee is "restricted" because of symptoms such as fever or diarrhea that means she

cannot work where food is handled or touch utensils, but can work in another capacity such as host or cashier
can work in the kitchen but must not be in direct contact with customers
cannot come into work that day
cannot come into work, and her condition must be reported to the proper health authorities
if an employee has a wound on his hand, he can handle food as long as the wound is completely covered with antibiotic ointment and a bandage.

true
false
cross-contamination may cause food poisoning because

bacteria grow in the temperature danger zone
bacteria can form if food is left out for four or more hours
microorganisms may create toxins in the body
microorganisms may be transferred from one food to another
a kitchen employee arrives at work late and has obviously not bathed. his clothes are dirty and his hair is uncombed. what should the food service manager do?

tell the employee to wash his hands and do better next time
give the employee some hand sanitizer, a clean apron, and a hair net
dock the employee's pay
send the employee home for a shower, some clean clothes, and a hair restraint

when an employee is "excluded" because the consumers of the food establishment are a high-risk population and the employee displays symptoms such as fever or diarrhea, she

cannot work where food is handled or touch utensils, but can work in another capacity such as host or cashier
can work in the kitchen but must not be in direct contact with customers
cannot come into work until symptoms have been gone for twenty-four hours
cannot come into work and her condition must be reported to the proper health authorities

about percent of americans have food allergies.

1
2
3
4

when a person has food intolerance, his or her immune system will react when the food is eaten and cause the person to become ill.

true
false

raw meat should never be stored cooked food or ready-to-eat food.

under
beside
above
within ten feet of

if employees do not have enough time to wash hands before work, they may use hand sanitizer.

true
false

antibiotic and other drug traces found in meat, poultry, and dairy products are considered physical hazards.

true
false

employees are not allowed to drink water in food preparation areas.

true
false