10 Rules for Food Safety

First step in hand washing is:

• a) Wet hands under running water.

• b) Apply soap.

• c) Scrub hands.

You should wash your hands after this activity:

• a) Serving customer.

• b) Emptying waste bin.

• c) Putting on gloves.

You are sick and having vomiting, diarrhea and fever. What should you do?

• a) Rest for a couple of hours and then come to work.

• b) Go to work for a couple of hours and then go home.

• c) Notify manager, stay away from work and see a doctor.

Which one is not the personal protective equipment (PPE) for a food handler?

• a) First aid kits and medicines.

• b) Apron & safety shoes.

• c) Oven mitts & cut resistant gloves.

A cook wear single-use gloves while preparing raw meat. He continues to wear it while slicing breads. What mistake was made?

• a) The cook did not clean and sanitize the gloves before handling the breads.

• b) The cook did not wash hands and put on the new gloves before slicing the breads.

• c) The cook did not use reusable gloves while handling the raw meat and breads.

_______________ occurs when a bacteria or virus is unintentionally transferred from one food product to another, making the food unsafe.

• a) Criss-crossing.

• b) Cross-contact.

• c) Cross-contamination.

Which picture show risks of cross-contamination?

• 
• 
• 

You can prevent cross-contamination by these practices, except:

• a) Use green-handled knives to prep vegetables and yellow-handled knives to prep raw chicken.

• b) Prep sandwiches and raw meat on the same prep table.

• c) Never place cooked food back onto the same plate used for raw food.

Sandwiches and ready-to-eat food should use chopping board with colour:

• a) Red.

• b) Green.

• c) White.

You saw an unauthorized person at dry store with suspicious activity. You should:

• a) Notify manager for immediate investigation.

• b) Stay away from dry store.

• c) Just ignore and continue unfinished tasks.