Basic Food Safety
Which food is stored correctly?
Case of lemons stored on the floor
Boxes of pasta on a shelf 2 inches off the floor
Cans of kidney beans on a shelf 4 inches off the floor
Cartons of apples on a shelf 6 inches off the floor
Cartons of apples on a shelf 6 inches off the floor
Which item must be applied over a bandage on a food handlers finger?
Waterproof tape
Gauze
Single-use glove
Splint
Single-use glove
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?
Wheat bread
Ham
Lettuce
Mustard
Wheat bread
Some bacteria, viruses, parasites, and fungi can cause an illness. These are known as
Pathogens
Carcinogens
Poisons
Pesticides
Pathogens
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
On the counter
In sanitizer solution
In the cooks apron pocket
In the back pocket of the cooks work pants
In sanitizer solution
A food handler cleans up a spill. What should the food handler do next?
Wash hands correctly
Dip hands in sanitizing solution
Rinse hands in warm water
Wipe hands on an apron
Wash hands correctly
Which is the correct order for handwashing?
Apply soap, scrub hands and arms, rinse, and dry
Apply soap, wet hands and arms, rinse, and dry
Wet hands and arms, apply soap, rinse, apply hand antiseptic, dry
Wet hands and arms, apply soaps, scrub hands and arms, rinse, dry.
Wet hands and arms, apply soaps, scrub hands and arms, rinse, dry.
What occurs when pathogens are transferred from one surface to another?
Poor personal hygiene
Time-temperature abuse
Cross-contamination
Poor cleaning and sanitizing
Cross-contamination
For thermometers to read temperatures correctly, they must be
Tested
Calibrated
Cleaned
Sanitized
Calibrated
A food handler uses two different cutting boards to chop raw beef and slice melons. This is an example of
Practicing good personal hygiene
Controlling time and temperature
Preventing cross-contamination
Cleaning and sanitizing the right way
Preventing cross-contamination
A food handler may eat in an area used for
Food prep
Employee breaks
Food service
Washing dishes
Employee breaks
During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath
Elbows
Upper arms
Fingernails
Shoulders
Fingernails
Cross-contamination could be caused by carrying
Drinking glasses by their rims
A plate by its underside surface
Utensils by their handles
Wine glasses by their stems
Drinking glasses by their rims
When in constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?
4
6
8
10
4
Which is a sign of pests in an operation?
Paper scraps found balled up in a drawer
Small pin holes found in sink plumbing
Oily substance dripping from a range hood
Electrical smell underneath equipment
Paper scraps found balled up in a drawer
Why do some operations require food handlers to wear brightly colored bandages?
They are less expensive than flesh-colored bandages
They are easy to spot if they drop in food
They stay adhered to the wounded area longer than regular bandages
They can be matched to the colors of the uniform
They are easy to spot if they drop in food
Which symptom must a food handler report to the person in charge?
Dizziness
Soreness
Fatigue
Diarrhea
Diarrhea
A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?
Biological
Chemical
Physical
Environmental
Chemical
When sanitizing dishes using a dish machine, the hot water sanitizer must be at least what temperature?
135F
155F
110F
180F
180F
When must food contact surfaces be cleaned and sanitized?
Before beginning each shift
After the lunch rush is over
Before washing hands
After being interrupted
After being interrupted