PERSONAL HYGIENE
How long should the entire handwashing process take?
What is 20 seconds?
What process reduces pathogens on a food-contact surface to safe levels?
What is sanitizing?
Frozen food may safely be thawed in a cooler kept at this temperature or lower.
What is 41°F (5°C)?
A food handler, in a hurry to refill a customer’s drink, cannot find the ice scoop. To prevent cross- contamination, what should the food handler do?
A. Scoop the ice with his or her hands.
B. Use the customer’s cup to scoop the ice.
C. Use a clean glass to scoop the ice.
D. Find the ice scoop and use it to scoop the ice.
What is find and use the ice scoop?
Food must be stored at least this far above the floor.
What is 6 inches?
In a ham sandwich made with lettuce, tomato, mustard, and whole-wheat bread, this ingredient is a common food allergen.
What is wheat?
Surfaces that directly touch food are known by this name.
What are food-contact surfaces?
What should a food handler use to dry their hands?
What is a single-use paper towel
Which item is often cleaned by hand in a three-compartment sink: dishes, glassware, pans, or utensils?
What are pans?
When should hand antiseptic be used?
What is after handwashing?
Before dishware is put into a dishwasher, this should be done to it.
What is scrape or rinse it?
Which temperature is acceptable for hot-holding cooked chicken breast?
A. 110°F
B. 127°F
C. 130°F
D. 137°F
What is 137°F?
When carrying a drinking glass, what part of the glass should you NOT touch because a customer’s mouth will touch it?
What is the top edge/rim of the glass?
When using FIFO correctly, the food placed in front should be the food that does this first.
What is expires first?
A broken piece of glass ends up in a customer's drink. What type of contamination is this?
What is physical contamination?
After a thermometer is cleaned and sanitized following use with poultry, it should be stored here.
What is in its case?
Removing your apron before going to the restroom is an example of this food-safety practice.
What is practicing good personal hygiene?
The water in the wash compartment of a three-compartment sink must be at least this temperature.
What is 110°F (43°C)?
Which type of jewelry is acceptable for a food handler to wear while working?
What is a plain metal ring?
When you’re not using a cleaning towel to wipe down counters, where should it be kept?
What is in a bucket/container of sanitizer solution?
When checking food temperature, keep the thermometer in place until the reading does this.
What is stays steady?
When carrying forks, spoons, or other utensils, which part should your hands never touch?
What is the part that touches the food?
What do we call an illness that is spread to people through the food they eat?
What is a foodborne illness?
Cleaning liquid is sprayed next to fresh vegetables. What type of hazard could this create?
What is a chemical hazard?
A food handler runs a cutting board through the dishwasher cycle.
What food-safety practice does this demonstrate?
(two part answer)
What is cleaning and sanitizing surfaces the right way?
Put these handwashing steps in the correct order:
Rinse
Scrub
Wet
Dry
Apply Soap
What is wet hands and arms, apply soap, scrub hands and arms, rinse, and dry?
Which activity is an example of poor personal hygiene?
A. Wearing a bandage under gloves to cover wounds
B. Wearing a hair covering while cutting vegetables
C. Changing gloves after cutting raw poultry
D. Washing dishes without a hair covering
What is washing dishes without a hair covering
A food handler has a bandage on a finger. What must be worn over the bandage?
What is a single-use glove?
Before filling a three-compartment sink, this is the first thing that should be done.
What is clean and sanitize the sinks
Pathogens grow well within this temperature range.
(danger zone)
What is 41°F to 135°F
This protective barrier helps prevent cross-contamination at a self-service food area.
What is a sneeze guard?
Which needs time and temperature control for safety: avocados, blueberries, cut tomatoes, or whole strawberries?
What are cut tomatoes?
A cook places shrimp on a salad and finds out that the customer is allergic to shrimp. What should the food handler do with the salad?
A. Set it aside so it cannot be eaten and tell the manager.
B. Set it aside and serve it to the next customer.
C. Remove the shrimp and serve the salad.
D. Serve it and let the customer remove the shrimp.
What is set it aside so it cannot be eaten and tell the manager?
Which item must be cleaned and sanitized?
A. Dishwasher rack
B. Butcher knife
C. Stove door
D. Light covers
What is a butcher knife?
Under what condition may a food handler wear nail polish?
What is when it is allowed by the local regulatory authority and gloves are worn?
A self-service line has two pork dishes, two chicken dishes, one ground-beef dish, and one steak dish. How many serving utensils are required?
What is six?
Which symptom must a food handler report to a manager: watery eyes, hiccups, drowsiness, or jaundice?
What is jaundice?
A food handler is interrupted while using a food-contact surface. What must happen before that surface is used again?
What is clean and sanitize it?
Ready-to-eat TCS food must be date marked if it will be held longer than this many hours.
What is 24 hours?
After prepping raw hamburgers, a food handler washes their hands and changes gloves before chopping lettuce. What food-safety practice are they demonstrating?
What is good personal hygiene?
Hot-held food must have its temperature checked at least this often.
What is every 4 hours?
Why must food be cooked to sufficiently high temperatures?
What is to reduce pathogens and prevent illness?
A cutting board becomes scratched and chipped. What should the food handler do?
What is set it aside and tell the manager?
After grilling a chicken breast, a food handler is about to assemble the sandwich with chicken, lettuce, tomato, and a bun. What should happen before touching those foods?
What is wash hands and put on new gloves?
Eating soup that has been time-temperature abused can result in this.
What is a foodborne illness?
A food handler finishes prepping raw chicken and needs to prepare lettuce for a ready-to-eat salad. Name THREE actions the food handler should take before beginning the lettuce.
What are wash their hands, change gloves, and use cleaned and sanitized equipment/food-contact surfaces?