Food Handler 1
What symptom must be reported to a manager?
Jaundice
How can an operation prevent cross-contamination in self- service areas
Place food under sneeze guards.
Which item must be applied over a bandage on a food handler’s finger?
Single-use glove
Removing an apron before using the restroom is an example of
practicing good personal hygiene
What jewelry can food handlers wear while working?
Plain metal ring
What should be done with dishware before washing it in a dishwasher?
Scrape or rinse it
Examples of biological hazards include parasites, fungi, bacteria, and
Viruses
A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of
cleaning and sanitizing surfaces the right way
Sanitizers work best when the
items are sanitized for the right amount of time
When should hand antiseptics be used?
After handwashing
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?
24 hours
What is the proper method for transporting food for off-site service?
Deliver the food in insulated, food-grade containers
Which activity is an example of poor personal hygiene?
Washing dishes without a hair covering
When must food contact surfaces be cleaned and sanitized?
After being interrupted during a task
Hands should be dried with a
single-use paper towe
A bar glass breaks when a food handler is using it to scoop ice. A piece of glass is later found in a customer’s beverage. What type of contamination is this?
Physical
The water in the wash sink of a three-compartment sink must be at least what temperature
110°F (43ºC)
Food should be stored at least which distance from the floor?
6 in (15 cm)
A food handler, in a hurry to refill a customer’s drink, cannot find the ice scoop. To prevent cross- contamination, what should the food handler do?
Find the ice scoop and use it to scoop the ice.
A customer at a table of four has a soy allergy. The server should
tell the customer how each dish is made
Eating soup that has been time?temperature abused can result in
foodborne illnesses
When using the FIFO method correctly, the food stored in the front should be the food that
was received first.
Cross-contamination could be caused by carrying
drinking glasses by their rims
Pathogens grow well between which temperatures?
41°F and 135°F (5°C and 57°C)
When starting a new task, what is the correct way to use gloves?
Wash hands before putting them on