Week 1 Refresher Round up!

Front

What is the most important part of personal hygiene to prevent foodborne illnesses?

Back

Handwashing

Front

Where should employees wash their hands?

Back

handwashing sink

Front

How long is the "scrubbing" phase of handwashing?

Back

10-15 seconds

Front

Which is allowed for food handlers to dry their hands? Options: single use towels, apron, kitchen side towels, linen napkins

Back

single use towels

Front

Which is a biological hazard? food, sanitizer, hair, bacteria

Back

bacteria

Front

Which is a physical hazard? Options: hair, glass, fingernail, all of the above

Back

all of the above

Front

How far does equipment that touches food need to be stored off the floor?

Back

6 inches

Front

It is safe to thaw food on the counter tops.

Back

False

Front

If you have diarrhea, it is safe to come to work as long as you don't have a fever.

Back

False

Front

What is the temperature danger zone?

Back

41-135