Show:
Cross-Contamination
Hazards
Cleaning
Food Temperatures
Random
100
Germs and bacteria get transferred from one ____________ to another
What is surface
100
Hair in mashed potatoes
What is physical
100
Wash your hands for at least this many seconds
What is 20
100
What occurs when food is left too long at temperatures that support pathogen growth? poor personal hygiene time-temperature abuse cross-contamination poor cleaning and sanitizing
What is cross-contamination
100
A food handler may chew tobacco when chopping lettuce frying poultry taking a break storing food
What is taking a break
200
It is ok to use a cutting board for raw chicken and then use it for vegetables. True or False?
What is False
200
Coughing into a bowl of soup
What is biological
200
Wash your hands up to your A. Fingernails B. Elbows C. Wrists
What is elbows
200
The temperature of the food danger zone
What is 41-135
200
A food handler may eat in an area used for A. food prep B. employee breaks C. food service D. washing dishes
What is employee breaks
300
Store ready to eat foods below raw meats. True or False.
What is False
300
Cleaning solution next to food prep area
What is chemical
300
Which part of a garbage container must be cleaned? A. inside only B. outside only C. inside and outside D. nowhere. Garbage containers do not need to be cleaned.
What is inside and outside
300
A food handler does NOT need to worry about time and temperature control when handling which food? steamed rice cooked beans grilled steak warmed tortillas
What is warmed tortillas
300
What is the biggest food safety risk when a food handler wears dirty clothes to work? A. Other employees might make fun of the food handler. B. The food handler might smell. C. Dirty clothes might carry pathogens. D. Customers might be offended.
What is C. Dirty clothes might carry pathogens.
400
Which action could cause cross-contamination in a self-service area? A. food handlers labeling all cold salads and sauces B. customers returning to the food bar with their original plates C. food handlers putting clean utensils on the self-service line D. customers using ice from the ice machine in their drink
What is B. customers returning to the food bar with their original plates
400
Metal shavings in soup
What is physical
400
When should hand antiseptics be used? A. after handwashing B. before handwashing C. intead of handwashing D. when gloves aren’t available
What is after handwashing
400
Which hot food is in the temperature danger zone? fish held at 126° beans held at 141° soup held at 154° steak held at 160°
What is fish held at 126
400
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? A. wheat bread B. ham C. lettuce D. mustard
What is wheat bread
500
The transfer of pathogens from one surface to another is called micro-transmission pathogenic spread cross-contamination surface safety
What is cross contamination
500
Name the three hazards?
What is physical, chemical, and biological
500
Which must be cleaned and rinsed, not sanitized? A. walls B. stockpots C. utensils D. glasses
What is D. glasses
500
Which food is stored correctly? A. cases of lemons stored on the floor B. boxes of pasta on a shelf 2 inches off the floor C. cans of kidney beans on a shelf 4 inches off the floor D. cartons of apples on a shelf 6 inches off the floor
What is C. cans of kidney beans on a shelf 4 inches off the floor