The three types of hazards that make food unsafe - ANSWERbiological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as -
ANSWERPathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is
this - ANSWERChemical
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean
dishes. This is an example of - ANSWERpoor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping
lettuce. The food handler is - ANSWERpracticing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler.
This is an example of - ANSWERcontrolling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of -
ANSWERpreventing cross contamination
The proper order os steps of handwashing are - ANSWERWet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for - ANSWER10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - ANSWERa single-use paper towel
, When should hand antiseptics be used - ANSWERAfter Handwashing
Food handlers should wash their hands before - ANSWERstarting work for the day
Hand washing sinks are used for... - ANSWERHand washing ONLY
A food handler places dirty pans in the hand washing sink because there is no room in the three -
compartment sink. Is this acceptable? - ANSWERNO
What jewelry can food handlers wear while working - ANSWERPlain metal ring
A food handler does not have time to get a clean apron before the shift starts. What should the food
handler do? - ANSWERAsk the manager for a clean apron
Food handlers must tell the manager when they have what symptom - ANSWERDiarrhea
Pathogens grow well in what temperature range - ANSWER41 degrees F - 135 degrees F
Which of the following foods needs time and temperature control? can of corn, fried chicken breast,
container of salt, bag of flour - ANSWERfried chicken breast
before use a thermometer must be - ANSWERwashed, rinsed and sanitized
where should a food handler check the temperature of food? - ANSWERIn the thickest part
Cold foods must be kept at - ANSWER41 degrees F or lower
If a pot of soup registers 139 degrees on the thermometer is it safe to serve? - ANSWERYes, the
temperature is within the correct range (135 degrees F or over)
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as -
ANSWERPathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is
this - ANSWERChemical
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean
dishes. This is an example of - ANSWERpoor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping
lettuce. The food handler is - ANSWERpracticing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler.
This is an example of - ANSWERcontrolling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of -
ANSWERpreventing cross contamination
The proper order os steps of handwashing are - ANSWERWet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for - ANSWER10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - ANSWERa single-use paper towel
, When should hand antiseptics be used - ANSWERAfter Handwashing
Food handlers should wash their hands before - ANSWERstarting work for the day
Hand washing sinks are used for... - ANSWERHand washing ONLY
A food handler places dirty pans in the hand washing sink because there is no room in the three -
compartment sink. Is this acceptable? - ANSWERNO
What jewelry can food handlers wear while working - ANSWERPlain metal ring
A food handler does not have time to get a clean apron before the shift starts. What should the food
handler do? - ANSWERAsk the manager for a clean apron
Food handlers must tell the manager when they have what symptom - ANSWERDiarrhea
Pathogens grow well in what temperature range - ANSWER41 degrees F - 135 degrees F
Which of the following foods needs time and temperature control? can of corn, fried chicken breast,
container of salt, bag of flour - ANSWERfried chicken breast
before use a thermometer must be - ANSWERwashed, rinsed and sanitized
where should a food handler check the temperature of food? - ANSWERIn the thickest part
Cold foods must be kept at - ANSWER41 degrees F or lower
If a pot of soup registers 139 degrees on the thermometer is it safe to serve? - ANSWERYes, the
temperature is within the correct range (135 degrees F or over)
