Personal Hygiene
What is the minimum time a food handler should wash his/her hands?
5 seconds
10 seconds
20 seconds
20 minutes
20 seconds
What is a substitute for proper hand washing?
Hand sanitizers.
Gloves.
Tongs.
There is no substitute for hand washing.
There is no substitute for hand washing.
A food handler has finished cutting raw chicken on a cutting board and need to cut vegetables. What should he/she do with the cutting board?
It can be wiped with a paper towel.
It must be turned over on the other side.
It must be wash, rinse, and sanitized.
It must be rinsed with hot water and air dried.
It must be wash, rinse, and sanitized.
How can you tell if food has enough bacteria to cause food poisoning?
It will smell.
You can’t, it will appear normal.
It will have a different colour.
It will taste different.
You can’t, it will appear normal.
What should you do with food that has been sitting in the temperature danger zone for over 6 hours?
Sell it
Throw it away
Freeze it
Take it home for your family
Throw it away
What is the first thing you should do before you prepare food?
Put on your apron and start preparing the food
Wash your hands, then put on your apron, then start preparing the food
Put on your apron, then wash your hands, then start preparing the food
You washed your hands before going into the kitchen so you there is no need to wash your hands again
Wash your hands, then put on your apron, then start preparing the food
The third sink in the in the 3 compartment dishwashing sink is to:
Wash the dishes
Be used as the dish drainer
Sanitize the dishes
Put the dishes in after you towel dry them
Sanitize the dishes
Raw chicken is left sitting in sink in the temperature danger zone for several hours to thaw. What is the food safety risk?
Cross contamination
Poor cleaning and sanitizing
Poor personal hygiene
Time Temperature abuse
Time temperature abuse
Which will not keep foods hot enough to prevent microorganisms from growing?
Hot Box
A Baine Marie
Sterno with boiling water
A plastic container
A plastic container
What is the Temperature Danger Zone?
32oF to 40oF
40oF to 140oF
50oF to 150oF
140oF to 240oF
40oF to 140oF
What is the reason for wearing a hair net when handling food?
To prevent food from getting into your hair
To prevent food allergens
To prevent toxic metal poisoning
To prevent germs from your hair getting into the food
To prevent germs from your hair getting into the food
What should you do if you see roaches or rats in the kitchen?
Put down some chemicals in the kitchen to kill them
Call the Pest Control Operator
Clean up the place and they will go away
You don't have to do anything
Call the Pest Control Operator
Cross-contamination is:
When germs spread from one food item to another.
Nothing to be concerned about.
When you wipe up blood in a cross motion.
Foods that support the rapid growth of harmful bacteria.
When germs spread from one food item to another.
Which bacteria is associated with poultry (chicken)?
Staphylococcus
Salmonella
E Coli
Listeria
Salmonella
What is the best method to determine the temperature of a whole baked chicken?
Once it is steaming it is at the right temperature
Once it is baked for over an hour it is at the right temperature
Use a calibrated thermometer and insert in the breast
Use your hand and check if the container is hot enough
Use a calibrated thermometer and insert in the breast
Hands should only be washed at the hand washing sink. The hand washing sink should have liquid soap, hand washing sign and
Clock
Paper towel
Cloth towel
Gloves
Paper towel
What order should you use to wash dishes by hand?
Rinse, wash, sanitize, and air dry.
Sanitize, wash, rinse, pre-scrape and towel dry.
Wash, rinse, towel dry and sanitize.
Pre-scrape, wash, rinse, sanitize and air dry.
Pre-scrape, wash, rinse, sanitize and air dry.
A food handler is sick with nausea, jaundice, fever and diarrhea, you should:
Go to work for a few hours then go home and rest.
Take some medicine and go to work.
Go to the doctor and get a medical release before you go back out to work.
Go to work and make frequent trips to the restroom.
Go to the doctor and get a medical release before you go back out to work.
Which of the following must be cooked to a minimum of 165° F?
Poultry.
Ground meats.
Beef and pork
Seafood
Poultry
What temperatures should you hold cold and hot foods?
Colder than 41º F and hotter than 140º F.
Hotter than 41º F and colder than 130º F.
Colder than 130º F and hotter than 41º F.
Hotter than 45º F and colder than 165º F.
Colder than 41º F and hotter than 140º F.
What is the name of the germ that can be found on the food handlers hair, skin or in pimples?
Salmonella typhi
Clostridium botulinum
Escherichia coli
Staphylococcus aureus
Staphylococcus aureus
Germs can be spread from a food handler. Which of the following is the best thing you can do as a food handler to prevent spreading germs?
Keep the floors and walls clean.
Cool down hot foods quickly.
Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands.
Keep hot foods hot and cold foods cold.
Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands.
All of the following practices can help prevent cross contamination during food preparation except:
Preparing meats separate from vegetables
Using colour-coded cutting boards to cut different types of foods
Rinsing cutting boards between cutting raw meats and vegetables
Cleaning and sanitizing work surfaces after each task
Rinsing cutting boards between cutting raw meats and vegetables
What is the germ associated with food handlers not washing hands after using the bathroom?
Shigella
Cryptosporidium
Clostridium botulinum
Clostridium perfringens
Shigella
All of the following practices are incorrect except:
Taking the chicken from the freezer and thawing it in the oven as part of cooking
Thawing the chicken in hot water
Thawing chicken in bowl in the sink overnight
Thawing chicken soaking in water in the sink
Taking the chicken from the freezer and thawing it in the oven as part of cooking