Fn 1 Safe Plate 3

Open Ended

Why is personal hygiene important for home food handlers?

Multiple Choice

Which of the following practices is most likely to prevent foodborne illness when preparing food at home?

• Washing hands before handling food

• Leaving cooked food at room temperature for hours

• Using the same cutting board for raw meat and vegetables

• Ignoring expiration dates on ingredients

Multiple Choice

Which of the following actions contributed to the contamination of the buffalo chicken dip?

• Using clean utensils

• Double dipping and using fingers

• Keeping the dip refrigerated

• Serving the dip immediately

Multiple Choice

What was the likely cause of the illness experienced by the party host after eating the buffalo chicken dip?

• Improper cooking of chicken

• Leaving the dip out without temperature control

• Using expired ingredients

• Allergic reaction to buffalo sauce

Open Ended

How could the contamination of the buffalo chicken dip have been prevented?

Open Ended

How do you think the Staph bacteria got into the buffalo chicken dip?

Multiple Select

Which of the following are important practices to prevent food contamination and allergen cross-contact?

• Wearing clean outer clothing

• Keeping fingernails clean

• Wearing jewelry while preparing food

• Washing hands properly

Multiple Choice

Which of the following is NOT a recommended practice for maintaining proper clothing and hair hygiene when preparing food?

• Wearing clean clothing to prevent contamination

• Wearing a clean apron and removing it when leaving the kitchen

• Wearing jewelry such as bracelets and watches while working

• Pulling up hair that is shoulder length or longer

Open Ended

List two best practices for hand hygiene that help prevent contamination when handling food.

Multiple Select

Which of the following methods help prevent contamination during taste testing?

• Using a disposable utensil to taste a dish

• Tasting food directly over serving containers

• Reusing tasting utensils

• Taking a step away to taste

Multiple Choice

Based on the slides about personal hygiene, which of the following actions could lead to food contamination?

• Wearing a hat while preparing food

• Keeping fingernails clean and short

• Eating or chewing gum while cooking

• Washing hands frequently

Open Ended

Explain why proper handwashing is important in food preparation and describe one key step in the process.

Multiple Choice

Which of the following is the correct sequence for washing hands according to the instructions?

• Wet hands, rub soap, rinse, dry

• Rub soap, wet hands, rinse, dry

• Wet hands, rinse, rub soap, dry

• Dry, wet hands, rub soap, rinse

Open Ended

Describe a situation where you should wash your hands before and after an activity, based on the guidelines provided.

Multiple Choice

What is one reason why hand sanitizers are not a replacement for thorough handwashing?

• They do not remove dirt and soil

• They kill all pathogens

• They are more effective than soap and water

• They can be used instead of washing hands

Open Ended

Why is it important to prevent bare hand contact when preparing food for large groups?

Multiple Select

Which of the following are methods to prevent bare hand contact with ready-to-eat foods?

• Single-use gloves

• Serving utensils such as spoons and tongs

• Single-use deli or bakery papers

• All of the above

Multiple Choice

Which of the following is NOT a correct practice for glove use when handling food?

• Wearing single-use gloves when handling ready-to-eat foods

• Changing gloves when switching from raw to ready-to-eat foods

• Always covering a bandaged wound with a single-use glove

• Wearing gloves while washing produce

Open Ended

Why is it important for food handlers to report symptoms and illnesses before preparing food?

Multiple Select

Which symptoms require a food handler to be restricted from handling food but not necessarily excluded from the kitchen?

• Diarrhea and vomiting

• Sore throat with fever

• Uncovered, infected cuts or wounds

• Persistent sneezing or coughing

Multiple Choice

What is the difference between being 'restricted' and 'excluded' as a food handler with symptoms?

• Restricted means not allowed in the kitchen at all; excluded means can handle food with gloves.

• Restricted means can be in the kitchen but not handle food; excluded means not allowed around food at all.

• Restricted means can handle food-contact surfaces; excluded means can only prepare non-ready-to-eat foods.

• Restricted means can only work with non-allergen foods; excluded means can only work with allergen foods.

Open Ended

List two symptoms that would require a food handler to be excluded from working around food entirely.

Open Ended

After learning about personal hygiene and health for home food handlers, do you have any questions or topics you would like to explore further?

Open Ended

Reflecting on the case study presented, what is one important lesson you learned about personal hygiene and health in home food handling?