Personal Hygiene
How long should a food Handler scrub their hands during handwashing?
10-15 Seconds
100: What happens when raw meat touches ready‑to‑eat food?
Cross-Contamination
100:What is the temperature danger zone?
41°F–135°F
100: What is the purpose of sanitizing?
Sanitizing reduces pathogens to safe levels
100: What does TCS stand for?
Time/Temperature Control for Safety
100: Name three common food allergens.
Milk, Eggs
Treenuts, peanuts
Fish, Shellfish
Soy, Sesame
Wheat
What are the three types of hazards?
Biological, chemical, physical
When must a food handler wash hands after sneezing or coughing?
Immediately
200: Why must cutting boards be washed, rinsed, and sanitized between tasks?
To prevent pathogens from transferring to new food
200: What temperature must hot‑held food stay above?
135°F or higher
200: Where should wiping cloths be stored between uses?
In sanitizer solution
200: Which of these is a TCS food: cooked beans or crackers?
Cooked beans
What should a server do if a customer reports a milk allergy?
Tell the kitchen, check ingredients, avoid cross‑contact
200: Which hazard includes bacteria and viruses?
Biological
What should a food handler do if they begin vomiting at work?
Tell their Manager
300: What is cross‑contact?
When an allergen touches food meant to be allergen‑free
300: What temperature must cold‑held food stay below?
41°F or lower
300: What should you do with a scratched or chipped cutting board?
Set it aside and tell the manager
300: How long can ready‑to‑eat TCS food be held before it must be labeled?
24 hours (if held longer than 24 hours, it must be date‑marked)
300: Can allergens be cooked out of food?
No — allergens cannot be cooked out
300: Which hazard is caused by bones, glass, or metal?
Physical
What jewelry is allowed for food handlers?
Single band PLAIN METAL Ring
400: Why is storing raw poultry above vegetables unsafe?
Raw poultry drips onto ready‑to‑eat food
400: What must you do before using a thermometer?
Wash, rinse, sanitize, and air‑dry the thermometer
400: What is the correct order for washing dishes in a 3‑compartment sink?
Wash → Rinse → Sanitize → Air‑dry
400: How far off the floor must food be stored?
6 inches off the floor
400: What should you do if an allergen touches a guest’s plate?
Throw it out and remake the plate safely
400: Why is spraying chemicals near food dangerous?
It can cause chemical contamination
Why must dirty clothing be changed before working with food?
Because it might have pathogens on it and cause cross contamination.
500: What should a food handler do if cleaning chemicals are sprayed near food?
Stop service, discard food, clean & sanitize the area
500: Why is a roast at 125°F unsafe?
Because 125°F is inside the danger zone where bacteria grow quickly
500: Why must mop water be dumped in a service sink?
Because mop water must go into a designated service sink, not drains or toilets
500: Why must ready‑to‑eat TCS food be date‑marked?
To limit pathogen growth and track safe storage time
500: What should staff do if a customer is having an allergic reaction?
Call the manager and emergency services immediately
500: What is the best way to prevent biological hazards?
Control time and temperature