Keeping Hands Clean
Types of Germs
Cross-Contamination
Food Storage
Emergency Situations
100
100 Points: What is the minimum time you should scrub your hands with soap?
Answer: 20 seconds.
100
100 Points: What are germs?
Answer: Tiny living things that can make us sick.
100
100 Points: What is cross-contamination?
Answer: When germs spread from one food to another.
100
100 Points: Where should raw meats be stored?
Answer: On the bottom shelves.
100
100 Points: What should you know the location of in case of a fire?
Answer: Fire extinguishers.
200
200 Points: When should you wash your hands? Name one situation.
Answer: Before starting work, after using the bathroom, after touching your face or hair, after handling trash or dirty dishes, before putting on gloves.
200
200 Points: :max_bytes(150000):strip_icc()/VWH-MiraNorian-IsTheFluVirusOrBacteria-4000x2700-f9f32e6c980a4892bed063a7f8c98f4b.png)
Which type of germ is even smaller than bacteria and can cause illnesses like the flu?
Answer: Viruses.
200
200 Points: What should you use to cut raw meats and vegetables?
Answer: Separate cutting boards.
200
200 Points: Why is it important to label foods with dates?
Answer: To track freshness and avoid using spoiled food.
200
200 Points: Why is basic first aid knowledge important?
Answer: To provide help in emergencies.
300
300 Points: What should you use if soap and water are not available?
Answer: Hand sanitizer.
300
300 Points: What type of germ can grow on old food and make it unsafe?
Answer: Fungi.
300
300 Points: Why is it important to clean and sanitize equipment between uses?
Answer: To prevent the spread of germs.
300
300 Points: What temperature should cold foods be kept at?
Answer: At or below (41°F) ((5°C)).
300
300 Points: What should you do if you are not sure about ingredients due to allergies?
Answer: Ask a manager.
400
400 Points: Why is it important to dry your hands with a clean paper towel?
Answer: To avoid spreading germs.
400
400 Points: Name one way germs can spread.
Answer: Through dirty hands, unclean surfaces, contaminated food and water, or from raw foods to ready-to-eat foods.
400
400 Points: What does the "First In, First Out" (FIFO) rule mean?
Answer: Use the oldest food first to reduce spoilage.
400
400 Points: What does sanitizing do?
Answer: Kills germs you can't see.
400
400 Points: What is one emergency procedure you should know?
Answer: Store evacuation procedures.
500
500 Points: What song can you sing to time your handwashing?
Answer: "Happy Birthday."
500
500 Points: What is the difference between bacteria and viruses?
Answer: Bacteria are larger and can grow in food, while viruses are smaller and cause illnesses.
500
500 Points: How should raw foods be stored in relation to ready-to-eat foods?
Answer: Raw foods should be stored away from ready-to-eat foods.
500
500 Points: What is the danger zone for food temperature?
Answer: (41°F) to (135°F) ((5°C) to (57°C)).
500
500 Points: What should you do if someone is showing signs of choking?
Answer: Perform the Heimlich maneuver or call for help immediately.