Hygiene
Handwashing
Contaminants
Glove or no Glove
Safety
100
Wedding bands are allowed in the kitchen.

True

100

I should was my hands for ___ seconds

15-20

100

Three types of food contaminants

biological, chemical, physical

100

When taking out trash

no

100

When taking my break I can eat it in the kitchen

UNSAFE

200
It is okay to reuse aprons.

NO!

200

Temperature of water

hot - 110F

200

Dirt is considered a _____

physical contaminant

200

when washing hands

no

200

I am experiencing diarrhea and vomiting I should ... 

tell my manager and go home

300

What kind of shoes should be worn in the kitchen?

Closed toed- non slip

300

SAnitizer is okay to use instead of soap

No! Only after washing hands
300

Bleach is considered a 

chemical contaminant

300

when making salads for customers

yes

300

I should only pour mop water down the 

mop or utility sink

400

Painted nails are okay.

New food code says yes as long as clean, short, and gloved.

400

Hands should be  dried using

 a single use paper towel

400

Sneezing on food is considered 

a biological contaminant

400
when washing dishes

no

400
Not cooking chicken to the correct temp is dangerous as chicken could contain

salmonella

500

Good hygiene is important in the kitchen because...

it keeps food safe and sanitary

500

I should be SCRUBBING my hands for ___ of the 20 second hand washing time

10

500

name a chemical contaminant

any type of cleaning product 

500

when cutting chicken

yes

500

Something we never do with a knife

wave it around, run with it, put in in the sink, etc.

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