Safe Food Handler Unit 4

True or False hand washing is the most important step to prevent contamination or cross contamination of food

• True
• False

What is the minimum amount of time to wash your hands for?

• 10 seconds

• 15-20 seconds

• 5-10 seconds

• 50 seconds

What should we use to help us turn off the tap?

• foot
• wet hands
• towel or sleeve
• nose

How many steps are there in the hand washing process?

• 6
• 5
• 2
• 9

true or false...gloves are a good substitute for hand washing

• true
• false

true or false using gloves is NOT mandatory in the city of Ottawa

• true
• false

If you have bandages covering open cuts and wounds you must...

• wash your hands every 2 hours
• wear gloves
• not work
• use two or three bandages

true or false...we do NOT have to wash our hands before we put on gloves

• true

• false

Which of the following is NOT something a food handler should avoid wearing

• jewelry 
• fake nails
• soiled aprons
• hair net

What are five important things to remember when designing a kitchen?

• lighting, garbage disposal, easy access for customers, height of counter tops
• tripping hazards, ventilation, recycling, compost procedure, public washrooms
• cleanability, size, length of counter tops, dishwasher quality, chef experience 
• cleanability, lighting, ventilation,garbage disposal location, washrooms