Personal Hygiene
Preventing Cross Contamination
Time Temperature Control
Food Safety
Cleaning and Sanitizing
100

Is using hand sanitizer just as effective as washing your hands?

No

100

What should be used to scoop ice from an ice bin?

An ice scoop. 

100

How do you check the temperaturs of a TCS food?

Place a thermometer at the thickest part of the meat. 

100

How far off the floor should food be stored?

6 inches

100

What is the first step when cleaning a surface that has touched food?

Scrape the food off. 

200

How long do you need to scrub your hands with soap and water?

10-15 seconds

200

How do you prevent cross contamination when prepping raw meat and ready to eat food?

Clean and sanitize work areas between each product. 
200

What is the Danger Zone?

Certain temperatures where food could grow bacteria.

200

What is the definition of a foodborne illness?

A disease transmitted to people through food.

200

What two things must be done when a surface comes in contact with food?

Cleaned and sanitized.
300

What piece of jewelry can be worn on a food handler's hand?

A plain band ring.

300

Where should you store chemicals and cleaning supplies?

Designated storage area.
300

What is the range in temperature in degrees Farenheit for the Danger Zone?

41 degrees -135 degrees

300

What is an example of a physical hazard in a restaurant?

 A staple in food or glass in an ice bucket could be examples. 

300

After how many hours of constant use must a food surfaced be cleaned and sanitized?

4 hours.

400

Which symptom do you need to tell your manager about if you are not feeling well and why?

Vomitting since this could be due to a foodborne illness. 

400

Which items should be rejected when receiving? 

Dirty packaging and/or frozen food that has ice crystals since it could have thawed and been refrozen. 
400

Give two examples of TCS foods?

Baked potato and tomatoes.

400

What is the correct way to thaw frozen meat?

In the refridgerator. 

400

What is the final step when cleaning and sanitizing using a three compartment sink?

Air drying

500

When does a food handler need to wear single use gloves?

When handling "ready to eat foods."

500

Name 4 of the Big Nine Allergens.

Eggs, wheat, fish, dairy, soy, tree-nuts, peanuts

500
When transporting food itmes off-site, what does the lable need to include?

Name of food, use by date and time, reheating and serving instructions.

500

Name the four types of hazards in a restaurant.

Chemical, biological, physical, and environmental.

500

What two types of contamination can pests cause?

Physical and biological.

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