Rub-a-Dub-Dub
Handle with Care
Clean it up!
Cooking Care
Dont cross me!
100
Where should cleaning tools and chemicals be stored in an operation?
What is in a separate area away from food and food-prep areas
100
Once soap has been applied, how long should hands and arms be scrubbed?
What is 10 - 15 seconds
100
When should you wash your hands? (List 3)
What is before and after handling food, after going to the bathroom, handling pets, money, etc..
100
What is the first thing you need to do before cooking?
What is wash your hands.
100
Define Cross-contamination
What is when bacteria spreads from one food to another.
200
What is the difference between cleaning and sanitizing?
What is cleaning removes food and other dirt from a surface sanitizing reduces pathogens on a surface to safe levels
200
Name a hand care practice, in addition to handwashing, that can prevent the spread of pathogens.
What is keeping fingernails trimmed and filed; keeping fingernails short and clean; not wearing nail polish or false fingernails; wearing single-use disposalable gloves; covering infected wounds on the hand ro wrist with an impermeable cover and then placing a single-use glove over the cover
200
The rules of food safety are___________ _______________ ______________ _____________ a. Clean, Combat cross contamination, Cook, and Chill b. Clean, Cut, Cook and Chill c. Combat cross contamination, Cook, Chill and Cut d. Clean, Separate, Cook, and Chill
What is Clean, Separate, Cook and Chill.
200
You left cooked food out on the counter for 8 hours, what should you do? a. Cook the food for an additional 30 minutes. b. Eat the food. c. Throw the food away.
What is throw the food away.
200
How does cross-contamination occur?
What is never ever let any raw meat, utensil,or surface touch a cooked meat.
300
What is the main purpose of a vacuum breaker?
What is to prevent back siphonage
300
Name two instances when food handlers must change their gloves.
What is as soon as they become dirty or torn; before begining a new task; after an interruption, such as taking a phone call; after handling raw meat, seafood, or poultry and before handling ready-to-eat food.
300
Should you washed raw meat and seafood before cooking?
What is no, harmful bacteria can spread in the kitchen sink.
300
Which of the following ways is NOT a safe way to defrost raw meat? A. In the refrigerator B. On the counter C. In the microwave
What is on the counter
300
Which food should you always keep separate to avoid cross-contamination? a. Fresh vegetables and raw meat. b. Raw chicken. c. Fresh peeled potatoes d. Cooked meat and vegetables.
What is fresh vegetables and raw meat
400
What five factors influence the effectiveness of a sanitizer?
What is concentration; temperature; contact time; water hardness; pH
400
Name two symptoms that require a food handler to be excluded from the operation.
What is a sore throat with fever in an operation that primarily serves a high-risk population; diarrhea; vomiting; jaundice for seven days or less; has been diagnosed with an illness caused by hepatitis A or salmonella Typhi.
400
What's the maximum amount of time that you can leave any leftover chicken out on the table, in case anyone wants to go back for more? A. 20 Minutes B. 2 hours C. 4 hours
What is 2 hours.
400
How can we prevent cross-contamination?
What is separating raw meat from cooked or ready to eat food like fruits and vegetables. Washing utensils. Washing your hands. Storing foods wrong.
500
What are the five necessary items in a handwashing station?
What is hot and cold running water; soap; a way to dry hands; garbage container; sign to indicate staff must wash hands before returning to work.
500
Name two components of correct work attire
What is clean hair restraint; clean clothing; no jewelry on hands or arms except for a plain band ring.
500
What should be the minimum internal temperature of a hamburguer that has been safely cooked?
What is 160 degrees F.
500
What illness can you get from cross-contamination?
What is foodborne illness. Salmonellosis.
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