Food Service Workers Personal Hygiene Quiz

What is the most important reason for removing jewelry when working with food?

Jewelry can be a safety hazard and get caught in equipment.

Which of the following is the BEST way to clean and sanitize a food preparation surface?

Wash the surface with soap and water, then wipe it down with a sanitizing solution.

Which of these is NOT a recommended practice for proper hand hygiene in a food service establishment?

Keeping fingernails trimmed and painted with nail polish.

What is the BEST way to store clean and sanitized kitchen equipment?

Store items in a designated storage area, off the floor. Signup and view all the answers

Which of the following is NOT a proper food storage guideline?

Store food items directly on the floor of the walk-in cooler. Signup and view all the answers

What is the MOST important step in the dishwashing process?

Immersing the dishes in a sanitizing solution. Signup and view all the answers

When should a food service worker wash their hands according to the text?

After using the restroom Signup and view all the answers

What is the recommended duration for rubbing hands and arms with soap while washing hands according to the text?

30 seconds Signup and view all the answers

Why is handwashing essential for food service workers according to the text?

To prevent the spread of pathogenic bacteria Signup and view all the answers

What should a food service worker do after cleaning dirty dishes and tables based on the text?

Wash their hands Signup and view all the answers

Which step is crucial for hand sanitation as per the text?

Cleaning fingernails with a brush Signup and view all the answers

What is the primary benefit of practicing good grooming habits for food service workers according to the text?

To reduce contamination and foodborne illnesses Signup and view all the answers

What is the recommended minimum time for submerging dishes in a sanitizer solution when a dishwasher is not available?

45 seconds Signup and view all the answers

Which of the following is NOT a recommended step in the dishwashing process?

Rinse with cold water to remove soap and bits of food Signup and view all the answers

What should be done with dirty aprons and dish towels after use?

Put them in the laundry bin Signup and view all the answers

Which of the following is NOT a task that should be completed at the end of the Food Lab?

Floors vacuumed and any spills cleaned Signup and view all the answers

What is the purpose of sanitizing the counters and stove top in the kitchen?

To kill any remaining bacteria or pathogens Signup and view all the answers

What is the primary reason for cleaning and sanitizing kitchen equipment and surfaces regularly?

To prevent the accumulation of food residue and bacteria Signup and view all the answers

What is the primary purpose of washing dishes in warm water with detergent?

To dissolve and remove leftover food and grease Signup and view all the answers

What is the recommended process for drying dishes after they have been sanitized?

Place them in a dish rack to air dry Signup and view all the answers