Healthy hands
Fridge Facts
Clean it up!
Cooking Care
Don't cross me!
100
Using a Hand Sanitizer is just as good as washing your hands with soap and water. True or False
What is FALSE. Hand Sanitizer is not effective when your hands are dirty.
100
When packing food for lunch or a picnic, refrigerated food will be safe for several hours if: a) The food is kept in the shade b) An ice pack is used c) The food is already cooked d) All of the above
What is An ice pack is used (b)
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
To what internal temperature must you cook potentially hazardous foods? a) 60 C b) 74 C c) 82 C d) 85 C
What is 74 degrees C. (b)
100
Using the same cutting board to chop lettuce that was just used to cut raw chicken is an example of what?
What is Cross-Contamination.
200
What should a food handler do if they touch their hair or face while working?
What is wash their hands.
200
What is the proper temperature for FREEZING foods? a) 0 C b) -12 C c) -18 C d) -22 C
What is -18 degrees C. (c)
200
The 4 steps of proper DISHWASHING are:___________ _______________ ______________ _____________ a. Rinsing, Washing, Sanitizing, Air Drying b. Rinsing, Washing, Sanitizing, Towel Drying c. Washing, Rinsing, Sanitizing, Air Drying d. Washing, Sanitizing, Rinsing, Towel Drying
What is Washing, Rinsing, Sanitizing, Air Drying (c)
200
What is the best way to know if a food is cooked to a high enough temperature?
What is by using a food thermometer to check the internal temperature.
200
Why should raw meat and seafood be stored below sandwiches and salads in a cooler? a) To reduce the risk of cross contamination b) To ensure proper air circulation around the food c) So the raw meat is stored in the colder part of the cooler d) To ensure that the ready to eat food is easier to reach
What is To reduce the risk of cross contamination. (a)
300
What should food handlers do when using disposable gloves to handle food?
What is change gloves as frequently as you would wash your hands.
300
What is the proper temperature for REFRIGERATING foods? a) 4 C or less b) 6 C or less c) 8 C or less d) 10 C or less
What is 4 degrees C less. (a)
300
When Sanitizing dishware how do you measure the sanitizer concentration?
What is by using chemical test strips.
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 (b)
300
Why would using separate colour coded cutting boards for different foods be a good idea? a) Reduces clean up time b) Ensures harmful bacteria are eliminated c) Reduces risk of cross contamination d) Allows several prep cooks to work at the same time
What is Reduces risk of cross contamination. (c)
400
Before handling food, you should wash your hands for a minimum of how many seconds?
What is 20-30 seconds
400
Why are temperatures between 4 and 60 degrees C called the "danger zone"?
What is Bacteria will multiply rapidly and the food will become unsafe to eat.
400
How long should the final cycle of a High Temperature Dishwasher run after it reaches 82 degrees C? a) 5 seconds b) 10 seconds c) 15 seconds d) 30 seconds
What is 10 seconds (b)
400
To what temperature must Hot Holding equipment be pre-heated to? a) 37 C b) 45 C c) 60 C d) 82 C
What is 60 C. (c)
400
Which of the following is one way to reduce the risk of cross contamination? a) Keep handles of utensils in the food b) Store raw foods below and next to ready to eat foods c) Wiping cutting boards with warm, damp cloth after use d) Cleaning and sanitizing food contact surfaces between uses
What is Cleaning and sanitizing food contact surfaces between uses. (d)
500
What should a food handler do if they are experiencing symptoms of vomiting or diarrhea?
What is Stay home from work until there have been no symptoms for 48-72 hours.
500
When thawing meat in the refrigerator it should be stored on this shelf.
What is bottom shelf.
500
What should you do if you find evidence of pests in your facility
What is contact a pest control expert.
500
Which of the following is NOT a safe way to cool a large pot of meat sauce? a) Stir the pot with an ice wand b) Place sauce into an ice bath and stir frequently c) Divide into smaller portions in shallow metal pans d) Cover tightly and cool on a stainless steel counter top
What is Cover tightly and cool on a stainless steel counter top. (d)
500
Which of the following types of contamination can be attributed to the majority of food borne illness cases? a) Physical contamination b) Biological contamination c) Cross contamination d) Chemical contamination
What is Biological contamination. (b)
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