Food Handlers Quiz Latest 2023 Update with complete
solution;Graded A+
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
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
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
Should be put on after washing hands with soap and water
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)
135°F (57°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
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
Germs will survive at lower temperatures
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
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
Chop raw onion, then raw meat, and put both into a skillet
It is safe to eat baked goods that have been handled using:
Bare hands
Deli paper
Finger tips
Cloth towel
Deli paper
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
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
Use tongs for raw meat
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 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
Know the rules and be in charge of the operation
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
solution;Graded A+
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
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
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
Should be put on after washing hands with soap and water
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)
135°F (57°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
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
Germs will survive at lower temperatures
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
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
Chop raw onion, then raw meat, and put both into a skillet
It is safe to eat baked goods that have been handled using:
Bare hands
Deli paper
Finger tips
Cloth towel
Deli paper
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
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
Use tongs for raw meat
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 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
Know the rules and be in charge of the operation
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
