Food Handlers Quiz

After using a meat slicer, you should: Spray it with all-purpose cleaner and water rinse Wipe it down with clean cloth and bleach water Wash it with soapy water and rinse with water Wash it with soapy water, rinse, and sanitize

Before touching prepared food with your hands, you must: Use an alcohol-based hand sanitizer Wipe your hands with paper towels Put your hands under running water Put on latex-free disposable gloves

Complete this statement. Food service gloves: Should be put on after washing hands with soap and water Kill germs on contact and eliminates food contamination Can be washed and re-used until they become dirty or torn Act as a germ magnet, keeping everything touched germ free

Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter: 135°F (57°C) 140°F (60°C) 155°F (68°C) 165°F (74°C)

Food that makes people sick will often: Look bumpy with odd color Taste sharp or bitter Smell slightly woody Taste the same as normal

Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature? 165°F makes the turkey golden brown Germs will survive at lower temperatures Higher temperatures destroy the quality Pink turkey meat doesn't taste or smell good

If there are any doubts about the safety of a food product, you should: Donate it to charity Use it right away Heat it to 165°F Discard the food

It is okay to use the same gloves to: Clean the stainless steel table and then wash the produce Chop raw onion, then raw meat, and put both into a skillet Take the garbage to the dumpster, and then chop raw meat Handle money, prepare a sandwich, and pour the beverage

It is safe to eat baked goods that have been handled using: Bare hands Deli paper Finger tips Cloth towel

It is safe to handle food that requires no additional preparation before service with: Bare fingers to hold the food on the spatula when serving A cloth towel that is washed every 4 hours of being used Bare hands that have been washed with soap and water Clean utensils, deli papers, tongs, or disposable gloves

The best way to keep the hands free from contamination is to? Use tongs for raw meat Wipe hands on apron Use a sanitizer wipe cloth Cough into tissue paper

The chef touches raw sausage and then touches toasted bread Toasted bread is too hot for germs to survive The chef must first wipe his hands on a towel The health department says this is okay The hands can contaminate the toasted bread

The food sanitation rules require someone at your restaurant to: Know the rules and be in charge of the operation Be available to take food orders and prepare food Be in charge during the hours of operation Know the food sanitation rules

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in: Recognizing problems with employee health Handling customer's money and credit cards Routine clean up of the parking lot and restrooms Following the restaurant's policies on complaints

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in: Demonstrating proper cooking temperatures Following a cleaning schedule for the dining room Notifying customers of problems in the kitchen Knowing liquor laws and prohibitions of service

You have an infected cut on your hand that is swollen and red. You: Leave it alone. It will heal better on its own without a bandage Wash hands, put on a clean bandage, and cover it with a glove Use an antiseptic and put on a glove over the infected cut Wash your hands and continue working with the food

The manager is responsible for training you about food safety in your job duties, which includes: Showing you how to count back money change to customers Keeping workers motivated to ensure high food production Preparing the food on one ticket to be ready at the same time Showing you when and how to wash your hands properly

The manager is responsible for training you about food safety in your job duties. These duties include preventing foodborne illness by: Timing food preparation to be ready for wait staff to serve Storing food in a manner to prevent contamination Keeping you productive during your entire work shift Keeping food costs down by reducing food waste

The manager's most important food safety responsibility is training you to: Avoid food waste. This keeps food costs down Prepare food when you receive a ticket order Report to the manager when you are sick Perform needed tasks throughout the facility

The most important reason to properly clean a cutting board is to: Eliminate odors from getting onto other food Prevent contamination from one food to another food Make the cutting board look better and last longer Reduce the risk of a knife blade slipping on the surface

The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature? This temperature kills germs that may be in the meat This temperature activates important nutrients in the meat People don't like to see pink inside the meat This temperature reduces the amount of fat in the meat

Unpackaged prepared food that requires no additional preparation before service may be: Touched with hands that have been washed Stored with raw beef, lamb, ham, or raw fish Stored on the counter for customer self-service Placed on a dish using tongs, forks, or a spatula

Wearing gloves can keep food safe by: Keeping hands and under the fingernails from getting dirty Creating a barrier between what is on your hands and the food Reducing the number of times you have to your wash hands Deactivating the germs, so they can no longer transfer onto food

What is foodborne illness? It is illness caused by: The inability to digest food An allergic reaction to food Monosodium glutamate (MSG) Eating contaminated food

What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed? A water bottle with a tight screw top A cup with a tight lid and straw A can of soda pop with a straw A paper coffee cup with a lid

When must a food handler wash their hands? After using the restroom or toilet room Every hour whether they need it or not After every "to go" order has been bagged After handling prepared food items

When storing raw meat in a refrigerator, it is most important to store it: In its original shipping container Below ready-to-eat foods Away from the refrigerator door With the cooked meats

When you display food in ice, the food must: Be 35° F (1.6°C) or colder Be 41° F (5°C) or colder Be 45° F (7.2°C) or colder Sit on top of the ice

Where should you store raw fish in a refrigerator? On the top shelf above other foods In a box of ice on the floor Below ready-to-eat foods Uncovered for better air circulation

Which of the following foods does not support bacteria growth? Cooked rice Raw carrots Re-fried beans Sautéed onions

Which of the following is most likely to cause foodborne illness? Touching raw meat and then touching fresh fruit Taking one to two hours to heat left over soup Keeping a flat of eggs on the counter and using it within one hour Pooling 10 eggs for making omelets and storing it in an ice bath

Which of the symptoms below would require you to stop working and go home? Coughing and sneezing Sore throat and fever Swollen glands Hives or a skin rash

Working on the cook line can be busy. It is best to: Use a hand sanitizer whenever you handle raw food products Wash your hands and use utensils to keep from touching raw foods Wipe your hands on a dry cloth towel after you touch raw foods Dip your hands into a sanitizer bucket after you handle raw foods

You are making omelets. How should you handle the eggs to keep omelets safe? Take out as many flats of eggs that you need for the day. The eggs are safe as long as they are not cracked Take out only the number of eggs you expect to use in a short period of time and crack them as needed Pour the pooled eggs into a clean mixing bowl after several hours Crack the eggs you will need for the day into a large container, beat, and keep next to the grill for your expected orders

You can best prevent foodborne illness by: Bussing tables and then setting the table with clean utensils Loading the dishwasher between food preparation activities Wiping down counters with bleach water between activities Hand washing after you have been touching raw meat

You can prevent foodborne illness by: Making large quantities of food ahead of time Wiping your hands frequently with a sanitizer cloth Storing knives in the bleach-water bucket Working when you know that you are healthy

You finished cutting up a raw chicken and put it in the oven to cook. You should: Wipe the cutting board and knife with a sanitizer wipe cloth Run the cutting board and knife through the dishwasher Wipe your hands with a sanitizer wipe cloth Wash the knife in a bucket of sanitizer and wipe the cutting board

You have been sick with diarrhea. What answer would be accepted by the health department? The diarrhea has been gone for almost two days, so now you can go back to working with food. You are feeling better, so now you can go back to working with food. The diarrhea has been gone for 8 hours, so it is okay that you go back to working with food. The diarrhea has not gone, but the restaurant is under staffed and your help is needed, so it is okay that you go back to working with food.

You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work? Runny nose Coughing Vomiting Pink eye

Your co-worker says he is sick. You: Tell him to report the illness to the manager Ignore it and avoid him so you don't get sick Make hot herbal tea to reduce his symptoms Tell him to stay away from the customers