Safety and Sanitation

The three categories of food safety hazards are biological, physical and ____

• temporal.

• practical

• chemical

• thermal

What must foodhandlers do after touching their hair, face or body?

• Wash their hands

• Rinse their gloves

• Change their aprons

• Use a hand antiseptic

Which piece of jewelry can be worn by a food handler?

• diamond ring

• gold bracelet

• watch

• toe ring

Food handlers should keep their fingernails

• short and unpolished

• long and unpolished

• long and painted with nail polish

• short and painted with nail polish

27) A cook washed his hands before forming raw ground beef into patties. The cook then continued to begin slicing hamburger buns. When he was finished he washed his hands again. What mistake was made?

• The cook did not wear gloves while handling the raw ground beef and hamburger buns.

• The cook did not wash hands before beginning to slice the

  hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Food handlers should not eat, drink, smoke or chew gum or tobacco while

• bare handed

• on their break

• counting money

• prepping food

What should food handlers do if they cut their fingers while prepping food?

• Cover the wound with a bandage.

• Stay away from the food and prep areas.

• Cover the hand with a glove.

• Cover the wound with a bandage and a glove.

Contamination of food MOST OFTEN occurs when contaminants are transferred to food by

• other food

• bacteria from food handler hands

• dish detergent

• insects

Food can become unsafe through

• improper cleaning and sanitizing

• poor personal hygiene by the food handler

• touching other raw meat

• all of the above

When washing your hands, you should scrub them for at least

• 5 to 10 seconds

• 10 to 15 seconds

• 15 to 20 seconds

• 25 to 30 seconds