Personal Hygiene
When should food workers wash their hands?
After using the restroom, before handling food, and after handling raw meat.
What is the temperature danger zone?
41°F - 135°F.
What should you do after cutting raw chicken before cutting vegetables?
Wash, rinse, and sanitize the knife and cutting board.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt, sanitizing reduces harmful bacteria.
What is the most common symptom of foodborne illness?
Stomach pain, nausea, vomiting, or diarrhea.
What is the proper way to dry hands after washing?
With a clean towel or an air dryer.
What is the minimum internal cooking temperature for chicken?
165°F.
Where should raw meat be stored in a refrigerator?
On the bottom shelf.
How often should food contact surfaces be sanitized?
After every use or at least every 4 hours.
What is one of the most common causes of foodborne illness?
Undercooked food.
If a food worker has a fever and sore throat, what should they do?
Call in sick and stay home.
How should frozen food be thawed safely?
In the refrigerator, under cold running water, or in the microwave.
What is an example of cross-contamination?
Using a dirty towel to wipe down food prep surfaces.
What is the proper way to sanitize dishes in a three-compartment sink?
Wash, rinse, sanitize, air dry.
Which food is most likely to cause foodborne illness?
Cooked rice left at room temperature.
When should gloves be changed?
After handling raw food or touching anything that could contaminate hands.
How long can perishable food sit at room temperature before it must be discarded?
2 hours.
What should food workers do if they accidentally touch their face while preparing food?
Wash hands, then put on new gloves.
How should wiping cloths be stored when not in use?
In a bucket of sanitizer solution.
A food worker has diarrhea. What should they do?
Call their manager and stay home.
A food worker has a small cut on their finger. What should they do before handling food?
Cover it with a bandage and wear a glove.
A food worker reheats a previously cooked soup to 135°F. What is wrong with this process?
Reheated food must reach at least 165°F.
Which of the following is the best way to prevent cross-contact for customers with food allergies?
Use completely separate utensils and prep areas for allergen-free food.
What is the correct concentration for a chlorine-based sanitizer solution?
50-100 ppm.
What is the best way to prevent Norovirus, a highly contagious foodborne illness?
Proper handwashing and avoiding bare-hand contact with ready-to-eat food.