FOOD HANDLERS UPDATED EVALUATION EXAM
QUESTIONS AND SOLUTIONS RATED A+
✔✔hand washing - ✔✔First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and
lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas
underneath your fingernails—these are common hiding places for dirt and germs. Once
you are done scrubbing, rinse your hands thoroughly under running water, and finally,
dry your hands and arms with a warm-air dryer or a disposable paper towel—not a
reusable cloth. The entire hand washing process should take at least 20 seconds
✔✔double washing - ✔✔In certain situations, the law requires that you wash your hands
twice. This is called "double hand washing." After working with raw meats, double-wash
your hands, repeating steps 2 through 4, prior to drying your hands. After using the
restroom or changing a diaper, you should wash your hands, following all five steps,
once in the restroom sink and then again in the kitchen's designated hand-washing
area. By law, and to ensure proper hand washing occurs, restrooms and other hand-
washing areas must contain both hot and cold running water, hand soap, a
wastebasket, and sanitary towels or a working air dryer.
✔✔when and where wash hands - ✔✔You should always wash your hands regularly
throughout the day, but much more often when working with food. Always wash your
hands before starting work and before putting on clean gloves. You should obviously
wash your hands before and after handling raw foods, and after using the restroom.
Also wash your hands after sneezing or coughing, and after eating, drinking, smoking,
or using tobacco. Wash up after you handle chemicals that might affect the safety of
food and after you take out the trash. In addition, you should wash your hands after
touching your hair, face, or any part of your body other than recently cleaned hands and
arms, including your clothing or apron, and after touching any unsanitized object, such
as equipment or washcloths. Avoid touching animals in food service areas, including
service animals and guide dogs. If you do happen to touch an animal, or an object
associated with an animal, like a dog dish or fish tank, wash your hands. In general, you
should follow the five hand washing steps after any activity that might contaminate your
hands or expose them to germs.
✔✔wear gloves - ✔✔gloves are used to protect hands from detergents and chemicals,
and to help keep food safe from germs that employees may have on their hands.
Always wash your hands before putting on gloves and when changing to a fresh pair.
✔✔change gloves - ✔✔You need to change your gloves before handling cooked or
ready-to-eat food, as soon as they become dirty or torn, after handling raw meat, and at
least every four hours during continual use. Four hours is the limit because that is long
enough for illness-causing bacteria to multiply and reach dangerous levels.
, To safely remove a glove, grab the cuff and pull it inside out over your fingers, making
sure to avoid contact with your palm and fingers. Wash your hands and put on a fresh
pair.
✔✔no bare contact - ✔✔This is important with all food, but particularly critical when
handling ready-to-eat food. Ready-to-eat food will be eaten without additional washing
or cooking. This includes raw fruits and vegetables, cheeses, processed meats, breads,
products that have been fully cooked, and so forth.
✔✔serving - ✔✔Always use tongs, deli tissue, or other appropriate utensils when
serving ready-to-eat items. Never grab, move, or serve food with your bare hands.
When filling a glass with ice, use an ice scoop, not your hands or the glass itself. When
you carry a plate, never let any of your fingers, especially the thumb, touch the top of
the plate. Hold the plate in the palm of your hand with all fingers tucked below, or just
touching the very side of the rim where food will not touch. Always carry eating utensils,
including knives, forks, and spoons, by the handle. Do not use your bare hands to touch
any part of any item that diners might reasonably put in their mouths. Similarly, when
carrying a glass, carry it by the base, or handle if it has one. Never carry a glass by
placing a hand or palm over the opening or by grasping the rim of the glass with your
fingers.
✔✔hygiene - ✔✔Shower or bathe daily. Wear clean clothes. Keep your fingernails
trimmed and filed, so the nails are short and clean and the edges are smooth. Germs
can get caught underneath long, unkempt fingernails. You should avoid wearing
fingernail polish or artificial fingernails when working with exposed food. If you are
preparing food, you may not wear any jewelry except for a plain ring such as a wedding
band. Watches and bracelets provide a harbor for germs, and may cause
contamination; rings with stones are likely to tear gloves, also creating potential for
contamination; and items such as earrings or necklaces can fall into food, creating a
physical hazard. Cooks and kitchen workers should also keep their hair covered or
pulled back so it does not fall into food or onto food preparation surfaces. Hair nets or
hats designed to contain hair are the best ways to keep this from happening
✔✔behiaviors to aviod - ✔✔Food handlers should never eat, drink, or chew gum while
working with food. When you do these things, tiny droplets of saliva are always shooting
out of your mouth. These droplets can contaminate food and spread disease. If you
must eat during your shift, do so during the breaks allotted you by your employer, not
while working with food. You may be able to drink from a covered cup with a straw, but
you should check with your manager first.
Smoking while cooking is hazardous to food in many ways. Pieces of cigarettes and ash
could fall into food, and second-hand-smoke could cause harm to your co-workers or
customers. When you smoke, your hand spends a lot of time close to your mouth and
lips, which can lead to contamination via saliva. If you must smoke, do so outdoors,
away from any open doors and windows. In fact, because of the Utah Clean Air Act,
smoking anywhere in or near an enclosed public place is prohibited. If you do smoke
QUESTIONS AND SOLUTIONS RATED A+
✔✔hand washing - ✔✔First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and
lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas
underneath your fingernails—these are common hiding places for dirt and germs. Once
you are done scrubbing, rinse your hands thoroughly under running water, and finally,
dry your hands and arms with a warm-air dryer or a disposable paper towel—not a
reusable cloth. The entire hand washing process should take at least 20 seconds
✔✔double washing - ✔✔In certain situations, the law requires that you wash your hands
twice. This is called "double hand washing." After working with raw meats, double-wash
your hands, repeating steps 2 through 4, prior to drying your hands. After using the
restroom or changing a diaper, you should wash your hands, following all five steps,
once in the restroom sink and then again in the kitchen's designated hand-washing
area. By law, and to ensure proper hand washing occurs, restrooms and other hand-
washing areas must contain both hot and cold running water, hand soap, a
wastebasket, and sanitary towels or a working air dryer.
✔✔when and where wash hands - ✔✔You should always wash your hands regularly
throughout the day, but much more often when working with food. Always wash your
hands before starting work and before putting on clean gloves. You should obviously
wash your hands before and after handling raw foods, and after using the restroom.
Also wash your hands after sneezing or coughing, and after eating, drinking, smoking,
or using tobacco. Wash up after you handle chemicals that might affect the safety of
food and after you take out the trash. In addition, you should wash your hands after
touching your hair, face, or any part of your body other than recently cleaned hands and
arms, including your clothing or apron, and after touching any unsanitized object, such
as equipment or washcloths. Avoid touching animals in food service areas, including
service animals and guide dogs. If you do happen to touch an animal, or an object
associated with an animal, like a dog dish or fish tank, wash your hands. In general, you
should follow the five hand washing steps after any activity that might contaminate your
hands or expose them to germs.
✔✔wear gloves - ✔✔gloves are used to protect hands from detergents and chemicals,
and to help keep food safe from germs that employees may have on their hands.
Always wash your hands before putting on gloves and when changing to a fresh pair.
✔✔change gloves - ✔✔You need to change your gloves before handling cooked or
ready-to-eat food, as soon as they become dirty or torn, after handling raw meat, and at
least every four hours during continual use. Four hours is the limit because that is long
enough for illness-causing bacteria to multiply and reach dangerous levels.
, To safely remove a glove, grab the cuff and pull it inside out over your fingers, making
sure to avoid contact with your palm and fingers. Wash your hands and put on a fresh
pair.
✔✔no bare contact - ✔✔This is important with all food, but particularly critical when
handling ready-to-eat food. Ready-to-eat food will be eaten without additional washing
or cooking. This includes raw fruits and vegetables, cheeses, processed meats, breads,
products that have been fully cooked, and so forth.
✔✔serving - ✔✔Always use tongs, deli tissue, or other appropriate utensils when
serving ready-to-eat items. Never grab, move, or serve food with your bare hands.
When filling a glass with ice, use an ice scoop, not your hands or the glass itself. When
you carry a plate, never let any of your fingers, especially the thumb, touch the top of
the plate. Hold the plate in the palm of your hand with all fingers tucked below, or just
touching the very side of the rim where food will not touch. Always carry eating utensils,
including knives, forks, and spoons, by the handle. Do not use your bare hands to touch
any part of any item that diners might reasonably put in their mouths. Similarly, when
carrying a glass, carry it by the base, or handle if it has one. Never carry a glass by
placing a hand or palm over the opening or by grasping the rim of the glass with your
fingers.
✔✔hygiene - ✔✔Shower or bathe daily. Wear clean clothes. Keep your fingernails
trimmed and filed, so the nails are short and clean and the edges are smooth. Germs
can get caught underneath long, unkempt fingernails. You should avoid wearing
fingernail polish or artificial fingernails when working with exposed food. If you are
preparing food, you may not wear any jewelry except for a plain ring such as a wedding
band. Watches and bracelets provide a harbor for germs, and may cause
contamination; rings with stones are likely to tear gloves, also creating potential for
contamination; and items such as earrings or necklaces can fall into food, creating a
physical hazard. Cooks and kitchen workers should also keep their hair covered or
pulled back so it does not fall into food or onto food preparation surfaces. Hair nets or
hats designed to contain hair are the best ways to keep this from happening
✔✔behiaviors to aviod - ✔✔Food handlers should never eat, drink, or chew gum while
working with food. When you do these things, tiny droplets of saliva are always shooting
out of your mouth. These droplets can contaminate food and spread disease. If you
must eat during your shift, do so during the breaks allotted you by your employer, not
while working with food. You may be able to drink from a covered cup with a straw, but
you should check with your manager first.
Smoking while cooking is hazardous to food in many ways. Pieces of cigarettes and ash
could fall into food, and second-hand-smoke could cause harm to your co-workers or
customers. When you smoke, your hand spends a lot of time close to your mouth and
lips, which can lead to contamination via saliva. If you must smoke, do so outdoors,
away from any open doors and windows. In fact, because of the Utah Clean Air Act,
smoking anywhere in or near an enclosed public place is prohibited. If you do smoke
