Food Handlers Review Questions with Correct Answers
3 types of food hazards - ANSWER Physical, chemical, and biological
Physical Hazards - ANSWER Hair, dirt, fingernails, pieces of glass or plastic, cherry
pits or fish bones
Preventing physical hazards - ANSWER Hair nets, hats, light covers, thorough
cleaning when broken glass etc.
Chemical hazards - ANSWER Pesticides, cleaning supplies, and toxic metals that
come from using improper cookware. (They are more dangerous because you
usually cannot see them)
Preventing chemical hazards - ANSWER Properly labeling all chemicals and storing
them separately from food
Biological hazards - ANSWER Bacteria, viruses, fungi, parasites, and poisons
Preventing biological hazards - ANSWER Throwing out moldy food and bulging
cans
Food borne illness - ANSWER Illness caused by biological hazards
Symptoms of food borne illness - ANSWER Stomach cramping, diarrhea, fever,
headache, vomiting and severe exhaustion
Effects of food borne illness - ANSWER Usually lasts only a day or two, but in some
cases they continue for a week or more, and may even have serious long-term
consequences such as blurred vision, paralysis, and even death.
High risk of food borne illness - ANSWER YOPI (Youth 0-5, Older 65+, Pregnant
women, and Immune compromised - sick!)
Bacteria - ANSWER Needs food, moisture, and warm temperatures
Viruses - ANSWER Spread by an infected person, and could spread illness before
knowing they are sick
Wounds - ANSWER Any wound should always be covered with a bandage. When
preparing food, injuries on the hands should be bandaged, covered by a finger cot (if
the cut is on a finger), and covered by single-use, disposable gloves. If you cut or
burn yourself while on the job, stop what you are doing immediately and treat and
bandage your injury. Never prepare or serve food with a wound that is not properly
treated and covered.
Report any illness - ANSWER If feeling ill, you must tell your manager for the safety
of the other employees and customers
, Potentially hazerdous foods - ANSWER Meat and meat products, such as chicken,
beef, pork, lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and
oysters; dairy products like milk, yogurt, and cheese; protein-rich foods such as
cooked bean and rice dishes, tofu, and shell eggs; melons and tomatoes that have
already been cut; cooked vegetables; any food product containing creams or
custards; potato dishes; raw sprouts; and minced garlic in oil
Hand washing - ANSWER 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 hand washing - ANSWER In certain situations, the law requires that you
wash your hands twice. This is called "double hand washing." After working with raw
meats, after using the restroom or changing a diaper. 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 - ANSWER 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 - ANSWER 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 - ANSWER 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.
3 types of food hazards - ANSWER Physical, chemical, and biological
Physical Hazards - ANSWER Hair, dirt, fingernails, pieces of glass or plastic, cherry
pits or fish bones
Preventing physical hazards - ANSWER Hair nets, hats, light covers, thorough
cleaning when broken glass etc.
Chemical hazards - ANSWER Pesticides, cleaning supplies, and toxic metals that
come from using improper cookware. (They are more dangerous because you
usually cannot see them)
Preventing chemical hazards - ANSWER Properly labeling all chemicals and storing
them separately from food
Biological hazards - ANSWER Bacteria, viruses, fungi, parasites, and poisons
Preventing biological hazards - ANSWER Throwing out moldy food and bulging
cans
Food borne illness - ANSWER Illness caused by biological hazards
Symptoms of food borne illness - ANSWER Stomach cramping, diarrhea, fever,
headache, vomiting and severe exhaustion
Effects of food borne illness - ANSWER Usually lasts only a day or two, but in some
cases they continue for a week or more, and may even have serious long-term
consequences such as blurred vision, paralysis, and even death.
High risk of food borne illness - ANSWER YOPI (Youth 0-5, Older 65+, Pregnant
women, and Immune compromised - sick!)
Bacteria - ANSWER Needs food, moisture, and warm temperatures
Viruses - ANSWER Spread by an infected person, and could spread illness before
knowing they are sick
Wounds - ANSWER Any wound should always be covered with a bandage. When
preparing food, injuries on the hands should be bandaged, covered by a finger cot (if
the cut is on a finger), and covered by single-use, disposable gloves. If you cut or
burn yourself while on the job, stop what you are doing immediately and treat and
bandage your injury. Never prepare or serve food with a wound that is not properly
treated and covered.
Report any illness - ANSWER If feeling ill, you must tell your manager for the safety
of the other employees and customers
, Potentially hazerdous foods - ANSWER Meat and meat products, such as chicken,
beef, pork, lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and
oysters; dairy products like milk, yogurt, and cheese; protein-rich foods such as
cooked bean and rice dishes, tofu, and shell eggs; melons and tomatoes that have
already been cut; cooked vegetables; any food product containing creams or
custards; potato dishes; raw sprouts; and minced garlic in oil
Hand washing - ANSWER 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 hand washing - ANSWER In certain situations, the law requires that you
wash your hands twice. This is called "double hand washing." After working with raw
meats, after using the restroom or changing a diaper. 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 - ANSWER 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 - ANSWER 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 - ANSWER 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.
