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Module 1 Personal & Workplace Hygiene

Authored by Judy A. Ward

Other

9th - 12th Grade

Used 30+ times

Module 1 Personal & Workplace Hygiene
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10 questions

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1.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

After which activity must food handlers wash their hands?

putting on gloves

serving guests

clearing tables

applying hand antiseptic

2.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

What should food handlers do after prepping food and before using the restroom?

wash their hands

take off their hats

change their gloves

take off their aprons

3.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

Which piece of jewelry can be worn on a food handler's hand or arm?

watch

diamond ring

plain band ring

medical alert bracelet

4.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

When should hand antiseptics be used?

after washing hands

before washing hands

when soap is unavailable

when gloves are not being used

5.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

Who is most at risk of contaminating food?

a food handler who eats a lot of rare meat

a food handler who gets a lot of aches and pains

a food handler whose young daughter has diarrhea

a food handler whose spouse works primarily with high-risk populations

6.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A cook wore single-use gloves while forming raw ground beef into patties the cook continued to wear them while slicing hamburger buns. What mistake was made?

the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns

the cook did not wash hands before putting on the same gloves to slice the hamburger buns

the cook did not wash hands before putting on the same gloves to slice the hamburger buns

the cook did not clean and sanitize the gloves before handling the hamburger buns

7.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

When washing hands what is the minimum time you should scrub with soap?

5 seconds

10 seconds

20 seconds

30 seconds

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