Food Handlers Card

Which of the following statements is true? After touching raw ground beef, it is important to:

• Wipe your hands on a sanitizer wipe
• Use hand sanitizer before touching anything else
• Wash your hands with soap and water
• Dip your hands in a bucket of sanitizer 

What is proper handwashing?

• Scrub hands with soap, running warm water for approximately 20 seconds
• Scrub hands with soap, running warm water for at least 30 seconds
• Scrub hands with soap, running warm water for at least 5 seconds
• Scrub hands with soap, running water for at least 10 seconds

It is okay to wear disposable gloves if:

• You wear a pair of gloves to handle money and food
• You wash your hands first and discard gloves between activities
• You discard the gloves every few hours or at least once a day
• You blow into the gloves first to make them easier to put on

When you have a sore throat with fever or diarrhea, you should: 

• Go to work and tell your coworkers to be careful around you
• Call your manager and report that you are sick
• Take medicine to stop the symptoms and go to work
• Not tell anyone and continue working

Preparing food several hours in advance can make food unsafe because: 

• Bacteria can grow if the food temperatures fall into the danger zone
• Foods can lose their flavor, color and general quality 
• Foods can lose their nutritional value
• Refrigerators can only hold so much food

The most important reason to wash, rinse and sanitize cutting boards is to:

• Eliminate odors and tastes from getting into other foods
• Make the cutting board look better and last longer
• Prevent bacteria on one food from contaminating another food
• Prevent flavors and garlic or onion juices from getting onto other foods

How hot must food be kept at on the steam table to keep food safe?

• Hot-135F
• Hot-130F
• Hot-120F
• Hot-165F

How cold does a salad bar or refrigerator have to be to keep food safe?

• Cold-51F
• Cold-65F
• Cold-41F
• Cold-55F

Food handlers can contaminate food when they:

• Keep fingernails short for easy cleaning underneath

• Change gloves for fresh gloves between tasks

• Have been diagnosed with a foodborne illness

• Drink from a closed beverage cup with lid and straw

Where should chemicals and pesticides be stored?

• On the same shelf with food and utensils
• Below and away from food and utensils 
• On the very top shelf away from children
• In convenient places throughout the kitchen