Skills 1
Which action is MOST likely to cause cross-contamination?
A. Using a clean cutting board
B. Putting raw chicken above lettuce in the fridge
C. Wearing a hair restraint
D. Washing hands after sneezing
Answer B.
Putting raw chicken above lettuce in the fridge
Raw chicken can drip juices onto ready-to-eat foods like lettuce, causing cross-contamination.
It is okay to blow into your gloves to put them on your hands.
True or False
False
You should never blow into gloves.
What should you do if you have a cut on your hand while handling food?
A. Continue working as long as you wear gloves
B. Wash it, cover with a bandage, and wear a glove
C. Ignore it
D. Only wash it with water
Answer B
Wash it, cover with a bandage, and wear a glove
A food handler must remove their apron before using the restroom.
True or False
True
What are the three reasons that food handlers are considered the most common cause of foodborne illness in restaurants?
(Worth 3 points)
1. Poor personal hygiene
2. Working while sick
3. Not washing your hands properly.
Which symptom requires a food handler to be sent home immediately?
A. Headache
B. Sore throat
C. Slight cough
D. Vomiting
Answer D.
Vomiting.
Vomiting is a must-exclude symptom because it can indicate a foodborne illness and poses a high risk of contaminating food.
Food handlers should wash their hands after touching their apron.
True or False
True
A food handler uses the restroom and returns to the kitchen. When must they wash their hands?
A. Before touching food
B. Before putting on gloves
C. After leaving the restroom
D. All of the above
Answer D.
All of the above
What is the BEST way to remove pathogens when washing hands?
A. Using very hot water
B. Using approved soap
C. Scrubbing hands and arms
D. Drying hands with a paper towel
Answer C.
Scrubbing hands and arms
Why are ready-to-eat foods MORE dangerous than foods that will be cooked?
Ready-to-eat foods are more dangerous because they can be eaten without cooking, so any germs on them aren’t killed before being eaten.
How often should you change your gloves when doing the same task?
A. Every 6 hours
B. Every 2 hours
C. You don't have to because it's the same task
D. Every 4 hours
Answer D.
Every 4 hours
Even when doing the same task, gloves must be changed at least every 4 hours
Viruses can be killed by freezing food.
True or False
False
Freezing does not kill viruses like norovirus or hepatitis A.
A food handler is prepping food and suddenly needs to scratch their arm. What should they do next?
A. Continue working
B. Rinse hands quickly
C. Wash hands before returning to prep
D. Put on new gloves only
Answer C.
Wash hands before returning to prep
Scratching the arm contaminates the hands, so a thorough hand wash is required before continuing with food preparation.
Handwashing sinks can be used to dump dirty water.
True or False
False
They are for handwashing only.
1. Why is it important to keep cold foods below 41°F?
2. Why is it important to keep hot foods above 135°F?
(Worth 2 points)
1. Cold foods below 41°F – Keeps germs from growing.
2. Hot foods above 135°F – Kills germs and stops them from multiplying.
When is it acceptable for a food handler to eat in a prep area?
A. Only when the area is not busy
B. Only if wearing gloves
C. Never
D. If the food is packaged
Answer C.
Never
Food handlers should never eat in a prep area because it can lead to contamination of food, surfaces, and equipment.
It is okay for a food handler not to have to wash their hands after handling raw meat, even when wearing gloves.
True or False
False
A food handler must wash their hands after handling raw meat
How can food handlers prevent viral contamination?
A. Cook food to 165°F
B. Avoid bare-hand contact with ready-to-eat food and wash hands
C. Freeze all raw meat
D. Use metal utensils
Answer B.
Avoid bare-hand contact with ready-to-eat food and wash hands
Which food is most likely to support the growth of pathogens?
A. Crackers
B. Dried pasta
C. Chicken breast
D. Saltine crackers
Answer C.
Chicken breast
Chicken breast is a TCS food, and the right conditions for pathogens to grow.
How long should a food handler wash their hands for? Why
(Worth 2 points)
At least 20 seconds.
Why: To remove germs and dirt.
Chemical contamination can come from:
A. Raw meat
B. Cleaning agents stored near food
C. Moldy bread
D. Unwashed hands
Answer B.
Cleaning agents stored near food
Personal items like phones and bags can be stored in prep areas as long as they are off to the side.
True or False
False
Personal items must be stored in designated areas only.
Which is the correct order of the handwashing steps?
A. Apply soap → Wet hands → Scrub → Rinse → Dry
B. Wet hands → Apply soap → Scrub → Rinse → Dry
C. Rinse → Scrub → Soap → Dry
D. Wet hands → Scrub → Rinse → Soap → Dry
Answer B.
Wet hands → Apply soap → Scrub → Rinse → Dry
Chemicals should be stored above food and food-contact surfaces.
True or False
False
Chemicals must be stored away from or below food.
What are the 4 main things a food handler should NOT do in a food prep area?
(Worth 4 points)
Touch their face or body
Touch their hair
Eat, drink, or chew gum
Use their phone