Podcast
Questions and Answers
Which item is not appropriate for drying hands? (Select all that apply)
Which item is not appropriate for drying hands? (Select all that apply)
- Clean apron (correct)
- Warm air hand dryer
- Single-use paper towel
- Hot air hand dryer
Should good handlers wash hands with gloves on?
Should good handlers wash hands with gloves on?
- No, the gloves will rip when washed
- Yes, to save money
- Yes, if the gloves are not torn
- No, gloves must be changed and hands must be washed with each new task (correct)
Food handlers must tell the manager when they have which symptom?
Food handlers must tell the manager when they have which symptom?
- Twitching muscles
- Ringing ears
- Jaundice (correct)
- Tunnel vision
A food handler is not required to wear a hair covering while:
A food handler is not required to wear a hair covering while:
A food handler places dirty pans in the hand washing sink because there is no room in the three-compartment sink. Is this acceptable?
A food handler places dirty pans in the hand washing sink because there is no room in the three-compartment sink. Is this acceptable?
What is the biggest food safety risk when a food handler wears dirty clothes to work?
What is the biggest food safety risk when a food handler wears dirty clothes to work?
Food handlers may eat in an area used for:
Food handlers may eat in an area used for:
Food handlers must tell the manager when they have what symptom?
Food handlers must tell the manager when they have what symptom?
A food handler may chew gum when?
A food handler may chew gum when?
Which symptom must a food handler report to the person in charge?
Which symptom must a food handler report to the person in charge?
What is the maximum temperature at which cold TCS food may be stored?
What is the maximum temperature at which cold TCS food may be stored?
A food handler uses food in storage that will expire tomorrow before using food that will expire next week. What practice is the food handler using?
A food handler uses food in storage that will expire tomorrow before using food that will expire next week. What practice is the food handler using?
If raw meat and poultry are stored in the same cooler, the raw poultry must be stored:
If raw meat and poultry are stored in the same cooler, the raw poultry must be stored:
When using FIFO method correctly, the food stored in the front should be the food that:
When using FIFO method correctly, the food stored in the front should be the food that:
Ready-to-eat TCS food that was prepped by a food handler must have a label that identifies:
Ready-to-eat TCS food that was prepped by a food handler must have a label that identifies:
A food handler must check the temperature of TCS food being held at least every:
A food handler must check the temperature of TCS food being held at least every:
TCS food must be cooled to what temperature in the first two hours?
TCS food must be cooled to what temperature in the first two hours?
Ground meat is safe to serve if cooked to what internal temperature?
Ground meat is safe to serve if cooked to what internal temperature?
What must a food handler do to a thermometer before using it?
What must a food handler do to a thermometer before using it?
What is the correct cooking temperature for barbecued chicken that is being prepared at an outdoor event?
What is the correct cooking temperature for barbecued chicken that is being prepared at an outdoor event?
After TCS food has reached 165 degrees F in a microwave oven, the food should be:
After TCS food has reached 165 degrees F in a microwave oven, the food should be:
Which practice could contaminate food?
Which practice could contaminate food?
What should a food handler do if a customer is experiencing an allergic reaction?
What should a food handler do if a customer is experiencing an allergic reaction?
Which action could cause cross-contamination in a self-service area?
Which action could cause cross-contamination in a self-service area?
Warm bottled beverages are in a tub surrounded by ice, cooling for later service. What should the food handler do with the ice that remains in the tub?
Warm bottled beverages are in a tub surrounded by ice, cooling for later service. What should the food handler do with the ice that remains in the tub?
To prevent cross-contact, what should food handlers do to utensils?
To prevent cross-contact, what should food handlers do to utensils?
Which is a common food allergen?
Which is a common food allergen?
A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?
A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?
What should a dishwasher do to make sure a sanitizer will work well?
What should a dishwasher do to make sure a sanitizer will work well?
What should the temperature of the detergent water be in a three-compartment sink?
What should the temperature of the detergent water be in a three-compartment sink?
Sanitizers work best when the:
Sanitizers work best when the:
A cutting board must be set aside and shown to a manager when it is:
A cutting board must be set aside and shown to a manager when it is:
When in constant use, food contact surfaces must be cleaned and sanitized at least every:
When in constant use, food contact surfaces must be cleaned and sanitized at least every:
After a prep table has been cleaned and sanitized, the surface must be:
After a prep table has been cleaned and sanitized, the surface must be:
What should be done with dishes before washing them in the dishwasher?
What should be done with dishes before washing them in the dishwasher?
Study Notes
Handwashing and Hygiene
- Single-use paper towels and air hand dryers are suitable for drying hands; a clean apron is not appropriate.
- Food handlers must wash hands without gloves, as gloves must be changed with each task to maintain cleanliness.
Symptoms Reporting
- Food handlers must report symptoms like jaundice and diarrhea to management, as they can indicate potential foodborne illnesses.
- Vomiting is another critical symptom that needs immediate reporting.
Clothing and Safety
- Wearing clean clothing is essential for food safety; dirty clothes can carry pathogens.
Food Handling Practices
- Food handlers are allowed to eat during employee breaks; they must refrain from eating in food preparation areas.
- The FIFO (First In First Out) method ensures older food is used before newer stock to prevent spoilage.
Temperature Control
- Cold TCS (Time/Temperature Control for Safety) food must be stored at or below 41 °F (5 °C).
- Ground meat must be cooked to an internal temperature of 155 °F.
Cooling and Holding Food
- TCS food must cool to 70 °F (21 °C) within the first two hours.
- TCS food should be checked for temperature at least every four hours.
Allergens and Safety Procedures
- Common food allergens include wheat; food handlers must be aware of these to prevent allergic reactions.
- In case of an allergic reaction, food handlers should call emergency services immediately.
Cleaning and Sanitizing Standards
- A thermometer used in food must be washed, rinsed, sanitized, and allowed to air dry before use.
- Dishes should be scraped or rinsed before being washed in a dishwasher.
Cross-Contamination Prevention
- Cross-contamination can occur if utensils are used interchangeably for different food items; proper sanitation practices must be followed.
- Food contact surfaces must be sanitized every four hours when in constant use.
Coolers and Food Storage
- Raw poultry must be stored below raw meat in coolers to prevent cross-contamination.
Sanitizer Efficacy
- The effectiveness of sanitizers is improved when items are sanitized for the correct amount of time and at appropriate strengths; test kits should be used for verification.
Cleaning Equipment Protocol
- After cleaning and sanitizing prep tables or food contact surfaces, they must be allowed to air dry to avoid re-contamination.
Dishwashing Operations
- The water temperature for detergent in a three-compartment sink should be maintained at 110 °F for effective cleaning.
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Description
Test your knowledge on food safety practices with this quiz. Focus on handwashing techniques and the appropriate items for drying hands. Perfect for anyone in the food handling industry wanting to ensure hygiene standards are met.
