Keep Clean
At least 20 seconds
What is the minimum time hands should be washed?
The bacteria usually associated with chicken and eggs
What is Salmonella?
A food handler just finished trimming raw chicken on a cutting board and need it to cut vegetables. What must be done to the cutting board?
It must be dried with a paper towel
It must be turned over to the other side
It must be washed, rinsed and sanitized
It must be rinsed off in hot water
What is washed, rinsed and sanitized?
The temperature danger zone is between:
40 and 120 degrees F
60 and 120 degrees F
41 and 140 degrees F
60 and 140 degrees F
What is 41 and 140 degrees F ?
Which one is an employee permitted to wear when working in the kitchen?
Diamond ring
Eyeglasses
Wig
Large gold chain
What is eye glasses?
Which of the following kills the most germs?
Washing.
Sanitizing.
Rinsing.
Air drying
What is sanitizing?
How can you tell if food has enough bacteria to cause food poisoning?
It will smell.
You can’t, it will appear normal.
It will have a different colour.
It will taste different
What is You can't, it will appear normal?
Which of the following items listed below is being properly stored in the refrigerator?
Pineapples below raw chicken
Butter above shellfish
Shellfish above fruit
Milk below ground beef
What is butter above shellfish?
The minimum temperature at which steaks and chops of lamb, beef, and veal should be cooked is:
165°F
145°F
155°F
160°F
What is 145 degrees Fahrenheit?
Which of the following are not common allergens?
Peanuts
Fruits and vegetables
Milk
Eggs
What is fruits and vegetables?
Which of the following symptoms would an employee not have to notify the management of?
Jaundice
A sore throat with fever
A headache
Vomiting and diarrhea
What is a headache?
Which of the following does bacteria need to grow and multiply?
Moisture.
Food.
Warm temperatures.
All of the above.
What is all of the above?
Colour coded cutting boards are helpful in preventing cross contamination. What colour is internationally used for vegetables?
What is green?
The correct way to thaw frozen chicken is:
Let it thaw on the counter.
Thaw it in a sink in cold water
Place it in the refrigerator.
Let in thaw in the sink in hot water.
What is place it in the refrigerator?
Which of the following groups are considered to be at a high risk of harm from food borne illness?
Children and athletes
Athletes and aged persons
Tourists and pregnant women
Children and the elderly
What is children and the elderly?
What is a substitute for proper hand washing?
Hand sanitizers.
Gloves.
Tongs.
There is no substitute for hand washing.
What is there is no substitute for hand washing?
This food borne illness is spread when a food handler does not wash hands after using the bathroom:
Salmonella
Clostridium
Campylobacter
Shigella
What is Shigella?
Cross-contamination is:
When germs spread from one food item to another.
Nothing to be concerned about.
When you wipe up blood in a cross motion.
Foods that support the rapid growth of harmful bacteria.
What is when germs spread from one food item to another?
What must food handlers do to chicken immediately after thawing it in the microwave oven?
Hold it.
Cook it.
Cool it.
Freeze it.
What is cook it?
_______________ occurs when one food item touches another and the protein mix
Cross contamination
Cross contact
Cross connection
Cross component
What is cross contact?
What order should you use to wash dishes by hand?
Rinse, wash, sanitize, and air dry.
Sanitize, wash, rinse, pre-scrape and towel dry.
Wash, rinse, towel dry and sanitize.
Pre-scrape, wash, rinse, sanitize and air dry.
What is pre-scrape, wash, rinse, sanitize and air dry?
Staphylococcus aureus is most likely to be transmitted by:
Time/temperature abused bacon
Undercooked rice
Unwashed bundles of grapes
A food handler with a sore on his hand
What is a food handler with a sore on his hand?
Where must you store chemicals such as cleaners and sanitizers?
Away from any food or clean equipment and utensils.
At least 6 inches above the floor.
With equipment and clean utensils.
On the shelf above food and utensils.
What is away from any food or clean equipment and utensils.
Which of the following must be cooked to a minimum of 165° F?
Chicken.
Ground meats.
Beef and pork
Seafood
What is Chicken?
What is a food allergy?
A reaction to a food that a person does not like
A curable condition that is easily treated over the counter
The body’s immune response to a food it mistakes as harmful
An avoidance of a certain color of food
What is the body’s immune response to a food it mistakes as harmful