Food Safety and Sanitation Assessment

Front

The three categories of food safety hazards are biological, physical, and

Back

Chemical

Front

Food and nonfood items should be stored away from wall at least ___ off the floor.

Back

6 inches

Front

After mopping, where should the mop and bucket be stored?

Back

In a separate area away from the food

Front

A food handler is prepping raw hamburger patties on a cutting board and then uses the same cutting board to cut the lettuce and tomatoes. What went wrong?

Back

Cross-Contamination

Front

What is time temperature abuse?

Back

Food left at temperatures good for the growth of pathogens.

Front

Handwashing sinks should be used for

Back

handwashing only

Front

Scrub hands and arms vigorously for

Back

10-15 seconds

Front

Hair and beard coverings (nets) should be worn if working in

Back

Hair and bear coverings (nets) should be worn in all the areas above

Front

What is the correct order for handwashing?

Back

Wet hands and arms, apply soap, scrub hands and arms, rinse and dry

Front

When should you wash your hands?

Back

Before or after sneezing, touching your hair, taking out the garbage, and starting the work day.