Saftety and Sanitation Quiz

When serving a customer with food allergies,what should you NOT do?

• Tell them any secret ingredients

• Give them recommendations on foods based on their allergy

• Let your coworker deliver the food

• Ask the chef for substitution options

When prepping food for customers with food allergies,what all should you do when cross contact happens?

• Keep prepping the food as normal

• Not serve the food to the customer

• Tell your manager

• Cook the food longer than normal to burn away any traces of the allergen

What should you do if a customer has a sever allergic reaction?(multiple correct answers)

• Call the emergency number in your area

• Call poison control

• Tell your manager

• Try and get them to throw back up the food

Which surfaces do you clean in an establishment?

• Walls

• Floors

• Storage Shelves

• Garbage Containers

Which is not a step in cleaning and sanitizing surfaces?

• Scrape or remove food from surface

• Polish the surface

• Rinse the surface

• Allow the surface to air dry

What should you do FIRST before cleaning and sanitizing equipment?

• Scrape/Remove food from the equipment surfaces

• Take off the parts that can be removed

• Unplug the equipment

• Let the surfaces air dry

When to clean and sanitize surfaces?

• Before you use them

• After youre done using them

• Any time youre interrupted during

• Atfer four hours if the items have been in constant use

Which of these surfaces are clean?

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