Hand Washing and Gloves
Personal Hygiene
Cleaning and Sanitizing
Cross Contamination
Time and Temperature Abuse
100

What should you do before putting on new gloves?

Wash and dry your hands.

100

Fingernails should be ____.

Clean, short, and without polish or false fingernails.
100

Where should wiping cloths be stored when not in use?

In sanitizer solution

100

In order to stop contaminants from falling into food, what must you do before storing it? 

wrap or cover the food

100

In First In, First Out what foods should you put in front or on top so that you use them first.

Older

200

How long do you have to scrub your hands when you wash them?

10-15 seconds

200
What should you do if you have an exposed cut, burn, or sore?

Cover the wound with a clean, dry bandage.

200

What should be done after sanitizing something?

Let it air dry

200
What should be stored separately if possible, even when transporting food for off-site service. 

raw and ready to eat foods

200

Pathogens grow well between which temperatures?

41 degrees - 135 degrees

300

What are the 5 steps to washing your hands properly?

Wet hands and arms, lather up with soap, vigorously scrub, rinse thoroughly, and dry with paper towel or hand dryer.

300

To keep food safe, a hair restraint must be worn when?

Prepping food.

300

Food containing an allergen comes in contact with another food item and their proteins mix. This is called

Cross-Contact

300

Store utensils and equipment that touches food at least _____ off the floor.

6 inches or 15 cm 

300

Cover, label, and ____ foods. 

Date

400

When should you change your gloves?

Give 3 reasons.

When they are dirty/torn, before beginning a different task, before handling ready-to-eat food, after handling raw meats, or after an interruption (ie. phone call).

400

A food handler tranfers pathogens from hand to food.  How could it have been prevented? 

A. Preventing cross-contamination

B. Practicing good personal hygiene

C. Controlling Time and Temperature 

D. Cleaning and sanitizing correctly

B. Practicing good personal hygiene.

400

Why shouldn't you dry items with a towel?

Recontamination 
400

When storing the same foods in a refrigerated cooler what food items are on the bottom? 

Poultry.

400

What is the correct temperature for receiving cold TCS food?

41* or lower

500

When should you wash your hands?

Name 3 

Before you handle food and after touching your hair, face, body; taking out the garbage; using the restroom; touching dirty tables or dishes; and handling money or raw meats.

500

What should you do if you have a fever, diarrhea, vomiting, sore throat, or jaundice?

Notify your manager and stay home.

500

Where should cleaning supplies and chemicals be stored? 

In a designated storage area

500

What are the food contact surface of a plate and cup? 

Inner rim of the plate and rim of a drinking glass. 

500

Hot TCS food can be held without temperature control for a maximum of ___ hours

4