What is scratching scalp, wiping/touching nose, touching skin, wearing dirty uniform
100
The sanitizer will be effective if you make sure that you have the right amount, or concentration, of sanitizer, the item stays in contact with the sanitizer for the proper amount of time, & what else
What is the water is the proper temperature
100
Hands should be washed before which of the following
A. using the restroom
B. handling food
C. smoking
D. sneezing or coughing
What is handling food
200
What is the biggest cause of foodborn illness
what is poor personal hygiene
200
The temperature danger zone is what
What is 41 degrees F. to 135 degrees F.
200
What is the two-step process
What is cleaning & sanitizing
200
What should happen if an employee has diarrhea, vomiting, & fever
What is it is important to report an illness
300
Before putting on gloves, what is the first thing you should do
What is washing hands
300
There are several ways to prevent cross-contamination, including handwashing, sanitizing, proper cleaning, & what else
What is properly storing raw food
300
What reduces the number of microorganisms on surfaces to safe levels
What is sanitizing
300
What is the difference between the red bucket & the green bucket
What is red is for sanitizing & green is for wash & rinse
400
What is the 3 things that you should never do while preparing or serving food
What is drink, eat, & smoke
400
Food can become easily contaminated when WHAT is not cleaned & sanitized
What is equipment
400
When do you replace the water when the suds are gone or the water is dirty
What is after washing items with hot water & detergent
400
Cross-Contamination is what
What is transfer of micoorganisms from one food or surface to another
500
What are all the good personal hygiene practices
What is showering, trimming, clean clothes, & removal of jewelry