Food Safety Practices Quiz

Cross-Contamination Prevention
- Use separate cutting boards for raw meats and vegetables.
- Store raw foods below cooked foods in the fridge.
- Clean surfaces and utensils between different food types.
Temperature Control
- Keep hot foods above 140°F (60°C) and cold foods below 40°F (4°C).
- Use a food thermometer to ensure proper cooking temperatures (e.g., poultry at 165°F (74°C)).
- Cool leftovers quickly and store them in shallow containers.
Proper Food Storage
- Label and date food items to track freshness.
- Keep pantry items stored in airtight containers to prevent pest contamination.
- Rotate stock using the FIFO (First In, First Out) method.

Handwashing
- Wash hands with soap and water for at least 20 seconds before handling food.
- Always wash hands after using the restroom, handling raw food, or touching contaminated surfaces.
Use of Personal Protective Equipment (PPE)
- Wear clean uniforms and aprons while preparing food.
- Use gloves when handling ready-to-eat foods.
- Avoid touching face, hair, or body while working with food.
Health Practices
- Stay home if feeling ill, especially with gastrointestinal symptoms.
- Maintain nails trimmed and clean; avoid nail polish or artificial nails.
- Keep hair tied back and use hairnets or hats when necessary.

Cleaning and Sanitizing Surfaces
- Use designated cleaning agents for different surfaces (e.g., sanitizers for food contact surfaces).
- Clean utensils and equipment after each use to avoid contamination.
- Sanitize surfaces with a bleach-water solution (1 tablespoon bleach per gallon of water).
Waste Management
- Dispose of food waste promptly in designated bins.
- Keep trash cans covered and regularly emptied to prevent pest attraction.
- Follow local guidelines for recycling and disposal of hazardous materials.
Routine Cleaning Schedules
- Establish and adhere to a cleaning schedule for all areas of food preparation.
- Train staff on specific cleaning protocols and the importance of sanitation.
- Regularly inspect and maintain equipment to ensure it is clean and functioning properly.

Cross-Contamination Prevention
- Employ separate cutting boards for raw meats and vegetables to avoid transferring pathogens.
- Store raw foods on lower shelves in the refrigerator to prevent juices from contaminating cooked items.
- Regularly clean surfaces and utensils between handling different types of food to maintain hygiene.
Temperature Control
- Maintain hot foods at temperatures above 140°F (60°C) and cold foods below 40°F (4°C) to inhibit bacterial growth.
- Utilize a food thermometer to verify that poultry is cooked to a safe minimum internal temperature of 165°F (74°C).
- Cool leftovers rapidly in shallow containers to enhance food safety and minimize harmful bacteria development.
Proper Food Storage
- Label and date food items to monitor freshness and avoid using expired stocks.
- Store pantry items in airtight containers to safeguard against pest contamination.
- Implement the FIFO (First In, First Out) method to utilize older stock before newer items.

Handwashing
- Thoroughly wash hands with soap and water for at least 20 seconds prior to food preparation.
- Consistently wash hands after using the restroom, handling raw food, or coming into contact with contaminated surfaces.
Use of Personal Protective Equipment (PPE)
- Wear clean uniforms and aprons during food preparation to reduce contamination risk.
- Utilize gloves when handling ready-to-eat foods to maintain food safety standards.
- Avoid contact with face, hair, or body while working with food to prevent contamination.
Health Practices
- Refrain from working if feeling unwell, particularly with gastrointestinal symptoms to protect food safety.
- Keep nails trimmed, clean, and free of nail polish or artificial nails to prevent contaminating food.
- Ensure hair is tied back and covered with hairnets or hats as necessary to avoid hair contamination.

Cleaning and Sanitizing Surfaces
- Use appropriate cleaning agents according to surface type to effectively eliminate bacteria (e.g., sanitizers on food contact surfaces).
- Clean all utensils and equipment after each use to prevent cross-contamination.
- Sanitize surfaces with a solution of 1 tablespoon of bleach per gallon of water to ensure safety.
Waste Management
- Promptly dispose of food waste in designated bins to maintain hygiene.
- Keep trash cans covered and regularly emptied to reduce pest attraction and odors.
- Follow local regulations for recycling and safe disposal of hazardous materials to comply with environmental standards.
Routine Cleaning Schedules
- Establish a consistent cleaning schedule for all food preparation areas to uphold sanitation.
- Train staff on specific cleaning protocols to reinforce the importance of hygiene practices.
- Conduct regular inspections and maintenance of equipment to ensure it remains clean and functional.

Cross-Contamination Prevention
- Utilize separate cutting boards for raw meats and vegetables to reduce the risk of foodborne illness.
- Store raw foods below cooked foods in refrigerator to prevent juices from contaminating cooked items.
- Clean surfaces and utensils thoroughly whenever switching between different food types to maintain hygiene.
Temperature Control
- Keep hot foods at temperatures above 140°F (60°C) to inhibit bacterial growth and ensure safety.
- Maintain cold foods below 40°F (4°C) to prevent spoilage and bacterial proliferation.
- Utilize a food thermometer to verify that poultry is cooked to an internal temperature of 165°F (74°C).
- Rapidly cool leftovers and store them in shallow containers to encourage even cooling and reduce risk.
Proper Food Storage
- Label and date all food items to easily track freshness and minimize waste.
- Store pantry items in airtight containers to avoid pest contamination and preserve quality.
- Implement FIFO (First In, First Out) method to ensure older stock is used first and reduce spoilage.

Handwashing
- Wash hands thoroughly with soap and water for at least 20 seconds, especially before handling food.
- Always wash hands after restroom use, handling raw foods, or touching contaminated surfaces to prevent cross-contamination.
Use of Personal Protective Equipment (PPE)
- Wear clean uniforms and aprons while preparing food to maintain a sanitary working environment.
- Use gloves when handling ready-to-eat foods to protect the food from contaminants.
- Refrain from touching the face, hair, or body while working with food to minimize contamination risk.
Health Practices
- Stay home if feeling sick, particularly with gastrointestinal issues, to prevent spreading illness.
- Keep nails trimmed and clean, avoiding nail polish or artificial nails which can harbor bacteria.
- Ensure hair is tied back and wear hairnets or hats when necessary to prevent hair from contaminating food.

Cleaning and Sanitizing Surfaces
- Apply designated cleaning agents specific to surface types, using sanitizers on food contact surfaces for effective disinfection.
- Clean utensils and equipment after each use to prevent cross-contamination and foodborne illness.
- Sanitize surfaces with a bleach-water solution at a ratio of 1 tablespoon bleach per gallon of water to kill harmful pathogens.
Waste Management
- Dispose of food waste promptly in designated bins to maintain clean and safe food preparation areas.
- Keep trash cans covered and regularly emptied to deter pests and preserve hygiene.
- Follow local regulations for disposing of recyclable and hazardous materials responsibly.