Food Handlers Quiz

Questions and Answers

After using a meat slicer, you should:

Wipe it down with clean cloth and bleach water

Wash it with soapy water, rinse, and sanitize (correct)

Wash it with soapy water and rinse with water

Spray it with all-purpose cleaner and water rinse

Before touching prepared food with your hands, you must:

Put your hands under running water

Put on latex-free disposable gloves (correct)

Wipe your hands with paper towels

Use an alcohol-based hand sanitizer

Complete this statement. Food service gloves: Should be put on after washing hands with soap and water, _____

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 keep food temperatures at ___ or hotter:

135°F (57°C) Signup and view all the answers

Food that makes people sick will often:

Taste the same as normal Signup and view all the answers

Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?

Germs will survive at lower temperatures Signup and view all the answers

If there are any doubts about the safety of a food product, you should:

Discard the food Signup and view all the answers

It is okay to use the same gloves to:

Chop raw onion, then raw meat, and put both into a skillet Signup and view all the answers

It is safe to eat baked goods that have been handled using:

Deli paper Signup and view all the answers

It is safe to handle food that requires no additional preparation before service with:

Clean utensils, deli papers, tongs, or disposable gloves Signup and view all the answers

The best way to keep the hands free from contamination is to?

Use tongs for raw meat Signup and view all the answers

The chef touches raw sausage and then touches toasted bread.

The hands can contaminate the toasted bread Signup and view all the answers

The food sanitation rules require someone at your restaurant to:

Know the rules and be in charge of the operation Signup and view all the answers

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:

Recognizing problems with employee health Signup and view all the answers

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:

Demonstrating proper cooking temperatures Signup and view all the answers

You have an infected cut on your hand that is swollen and red. You:

Wash hands, put on a clean bandage, and cover it with a glove Signup and view all the answers

Study Notes

Food Handling Best Practices

Clean a meat slicer by washing it with soapy water, rinsing, and sanitizing after use.
Always put on latex-free disposable gloves before handling prepared food with your hands.

Food Service Gloves Guidelines

Wear food service gloves after washing hands with soap and water; they do not kill germs automatically.
Used gloves cannot be washed or reused once they are dirty or torn.

Temperature Control for Food Safety

Use equipment like chafing dishes or steam tables to maintain food at a minimum temperature of 135°F (57°C).
Ground turkey must be cooked to at least 165°F (74°C) to kill surviving germs; lower temperatures may pose risks.

Identifying Unsafe Food

Food that makes people sick may taste the same as safe food, making it difficult to identify solely by flavor or appearance.
Discard any food product if there are doubts about its safety.

Safe Handling Procedures

Do not use the same gloves for different food preparations; they should be changed when switching tasks.
Use deli paper for handling baked goods rather than bare hands.

Proper Food Handling Techniques

Clean utensils, deli papers, tongs, or disposable gloves should be used for food requiring no additional preparation.
Tongs should be used for raw meat to prevent hand contamination.

Awareness and Compliance

Identify and resolve health issues among food handlers as part of food sanitation rules.
Managers are responsible for demonstrating cooking temperatures and ensuring compliance with food sanitation regulations.

Addressing Health Concerns

An infected cut on the hand must be washed, bandaged, and covered with a glove to prevent contamination.
Ignoring safety protocols could lead to foodborne illnesses or health code violations.

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Description

Test your knowledge on food safety practices with this Food Handlers Quiz. Learn essential sanitization and hygiene techniques to keep food safe and prevent contamination. Perfect for anyone in the food service industry!