Handwashing 101
I just had a quick snack before serving lunch. What should I do first?
Wash my hands
What should I put on before coming to work?
Clean clothes
At what temperature should milk be served?
41 degrees or below
I accidentally cut my hand while chopping vegetables. When should I clean and cover it with a bandage?
Immediately
What is called when an allergen is accidentally transferred from one food to another?
Cross contact
I'm in a big rush and don't have time to wash my hands. Can I just use hand sanitizer instead?
No
How many bracelets should I put on before coming to work?
Zero
I am serving tacos today. What temperature should my taco meat be at during hot holding?
135 degrees or above
What causes foodborne illness?
Microorganisms, including bacteria and viruses
After I finish cleaning and sanitizing utensils, how should they be dried?
Air Dry
How should I turn off the faucet after washing my hands?
With a paper towel
What should I touch ready-to-eat foods with?
Gloves or utensils
What is the "danger zone" for food?
41 degrees - 135 degrees
Name two of the illness symptoms you should report to a supervisor.
Diarrhea
Vomiting
Sore throat with fever
Infected wound on hands or arms
Jaundice
Diagnosis of or exposure to foodborne illness
When pathogens are transmitted from an employee to food, what is that called?
Hand-to-Food cross contamination
How long should I wash my hands?
10-15 seconds
Where should I store cleaning chemicals and supplies?
Away from food and food contact surfaces
When using the ice water to calibrate a thermometer, what temperature do I adjust the dial to?
32 degrees
I am excluded from work because of illness, I still count meals and wipe tables, right?
No
I am spraying down the salad bar to clean it while uncovered salads are still on it, what have I done?
Chemical cross contamination
What should the water temperature be to wash my hands?
At least 100 degrees
How often should I clean my thermometer?
After every use
When using the boiling water method to calibrate a thermometer, what temperature should the dial be adjusted to?
212 degrees
Norovirus
Salmonella
Salmonella Typhi
E. coli
Shigella
Hepatitis A
If I use the same cutting board to slice up chicken and oranges without cleaning and sanitizing it in between, what have I done?
Food-to-Food cross contamination