Food Handler's Review Section 4-5

Which of the following is NOT a safe way to store food?

• Stored where ever you can find space

• Wrap/ Cover Food

• Raw & RTE Foods Separately

• Only in food containers

Items should be rejected for all of the following EXCEPT

• Water Stained

• Leaking

• Clean & intact packaging

• Discolored

Which of the following is NOT a way to prevent cross-contamination when prepping RTE food?

• Clean & Sanitize work stations

• Prep raw & RTE food at different times

• Wash produce at dish washing sink

• Don't mix different items

All of the following are ways to prevent cross-contamination in self-service areas EXCEPT

• Label food

• Keep food under a sneeze guard

• Don't serve ice that was used to keep food/ drinks cold

• Allow customers to reuse the same plate

Which of the following is a correct way to serve food to a person's table

• Holding glasses by the bottom

• Holding the top/ side of the plate

• Using bare hands to plate food

• Use cup to scoop ice

How far must equipment and utensils be off the ground?

• 3"

• 5.5"

• 6"

• 7"

How should utensils be stored?

• Handle side up

• Handle side down

• Flat upside down

• Flat right side up

Which of the following is true regarding chemicals and cleaning supplies?

• Store near clean, unused equipment

• Store in any container you can find

• Store chemicals where they are used most often

• Store in a designated chemical area

Where is an acceptable place to dump mop water?

• Down the toilet/ urinal

• In the hand washing sink

• In a service sink with a floor drain

• In the prep sink

What should you do if food has been contaminated?

• Set items aside so no one can use

• Cook the items hot enough

• Wipe off any contamination and use as normal

• Ask someone else what to do