Personal Hygiene
How long should you wash your hands to ensure they are clean?
At least 20 seconds.
What does “TCS food” stand for?
Time/Temperature Control for Safety food.
What is cross-contamination?
Transfer of harmful bacteria or substances from one surface, food, or person to another.
What are the basics of dishwashing for food safety?
Wash, rinse, and sanitize all utensils and surfaces.
Describe a role-play activity for food safety training.
Staff act out scenarios to demonstrate proper food safety practices.
Name two specific times when it’s necessary to wash your hands.
After using the restroom and before handling food.
What is the temperature danger zone range?
41°F to 135°F
Why should raw and ready-to-eat foods be stored separately?
To prevent cross-contamination from bacteria in raw foods.
List the steps of using a three-compartment sink.
Wash, rinse, and sanitize items in three separate sinks.
What is an “information search” training activity?
Staff look up answers to questions using manuals and guides.
Keep nails short, clean, and unpolished; avoid fake nails.
Keep nails short, clean, and unpolished; avoid fake nails.
How do you measure the temperature of food safely?
Use a calibrated food thermometer.
How can you prevent allergen cross-contamination?
Use separate utensils and equipment for allergen-free foods.
What’s the correct way to handle cleaning tools?
Clean and store them properly to avoid contamination.
How does a guided discussion work in training?
Staff answer questions, think through scenarios, and discuss their responses.
When should staff report an illness to a manager?
When they have symptoms such as vomiting, diarrhea, sore throat with fever, or jaundice.
Describe one key practice for storing TCS food.
Store TCS food at 41°F or lower or at 135°F or higher to keep it out of the danger zone.
What should you do if cross-contamination occurs during food prep?
Stop, clean, and sanitize the contaminated area or items.
What should you do with garbage to maintain food safety?
Store it away from food prep areas, dispose of it frequently, and use liners.
What is the Jigsaw training method?
Staff learn different topics in groups, then reassemble to teach each other.
What’s considered proper work attire in food safety?
Clean clothes, hair restraints, no jewelry on hands or arms (except a plain ring).
What are the temperature requirements when cooling cooked food?
Cool from 135°F to 70°F within 2 hours and from 70°F to 41°F or lower within the next 4 hours.
Name one way to prevent cross-contamination during food service.
Use separate serving utensils for different food items.
How do you spot pests in a food service area?
Look for droppings, nests, or damage to food packaging.
Name one advantage of technology-based training.
Staff can learn at their own pace and on their own schedule.