Food Handler Pt 2

Open Ended

Describe a situation in a restaurant where not washing hands properly could lead to food safety issues.

Multiple Choice

Why is it important for food handlers to wash their hands correctly and at the correct times?

• To prevent the transfer of pathogens to food

• To make hands smell nice

• To keep hands moisturized

• To avoid getting hands dirty

Multiple Choice

What is the most important way to keep food from becoming contaminated?

• Washing your hands

• Wearing gloves

• Using a clean apron

• Cooking food thoroughly

Multiple Select

Which of the following are correct steps in the hand washing process?

• Wet hands and arms with hot water

• Apply enough soap to build up a good lather

• Scrub hands and arms for 1 minute

• Dry hands with a single-use paper towel

Open Ended

List the steps involved in proper hand washing as described in the images.

Multiple Choice

What should you use to turn off the faucet after washing your hands to avoid recontaminating them?

• A paper towel

• Your clean hands

• A cloth towel

• Your sleeve

Open Ended

Explain why it is important to wash your hands before starting work, especially when handling food.

Multiple Select

After which of the following activities should you wash your hands?

• Handling raw meat

• Touching your hair

• Sneezing or coughing

• Reading a book

Multiple Select

Which of the following tasks require you to wash your hands after completing them?

• Handling money

• Eating or drinking

• Leaving and returning to the kitchen

• Writing a report

Multiple Choice

Which of the following is NOT a correct step when using hand antiseptics?

• Use antiseptic after washing your hands

• Wait for antiseptic to dry before touching food

• Use antiseptic instead of washing your hands

• Follow manufacturer’s directions

Multiple Choice

Which of the following items is NOT required at a properly stocked handwashing sink?

• Hot and cold running water

• Soap

• Single-use paper towels or a hand dryer

• Dish rack

Multiple Select

Select all actions that are NOT allowed in a handwashing sink.

• Dumping dirty water

• Prepping food

• Washing dishes

• Washing hands

Open Ended

Why is it important to use only designated handwashing sinks for washing your hands?

Open Ended

What is one way to prevent contamination when handling ready-to-eat food?

Multiple Choice

Which of the following is a correct guideline for using gloves when handling food?

• Reuse gloves if they look clean

• Only use single-use gloves

• Blow into gloves to make them easier to put on

• Wash gloves between uses

Multiple Choice

Which of the following is NOT a recommended time to change gloves when handling food?

• After handling raw meat and before handling ready-to-eat food

• After an interruption, such as taking a phone call

• After handling packaged food

• Before preparing food for a guest with a known food allergy

Open Ended

Explain why it is important to keep fingernails short, clean, and filed when handling food.

Multiple Select

Which of the following are reasons why nail polish and false fingernails should not be worn when handling food?

• They can hide dirt under nails

• They can flake off into food

• They are easy to clean

• They may hold pathogens

Open Ended

Describe the potential risks of dirty hair, skin, and clothing in a food preparation environment.

Multiple Choice

When should food handlers wear a beard restraint in addition to a hair covering?

• When working in the dining area

• When working in prep areas

• When they have facial hair

• When working outside the kitchen

Open Ended

What is one new thing you learned today about personal hygiene and food safety that you would like to remember or apply in your daily life?

Multiple Choice

Why is it important for everyone working in a foodservice operation to wash their hands correctly?

• Because it prevents the transfer of pathogens to food

• Because it saves water

• Because it makes hands smell nice

• Because it is required by law