PSL1CH7 ExamPrep

If food-contact surfaces are in constant use, they must be cleaned and sanitized

• every 2 hours.

• every 4 hours.

• every 5 hours.

• every 6 hours

What will help keep pests out of your operation?

• Covering floor drains

• Leaving drive-through windows open

• Propping open the back door

• Accepting deliveries with

  gnaw marks

Hands should be scrubbed with soap for how many seconds during handwashing?

• 1-2

• 3-5

• 6-9

• 10-15

Managers with the most effective cleaning programs focus on all except what?

• Monitoring the program

• Disciplining staff who do not listen

• Creating a master cleaning schedule

• Training staff on how to follow a schedule

A food handler has an infected wound on a finger. What must be placed over the wound?

• A bandage

• A glove

• A bandage and glove

• A finger cot

Which symptoms must be reported to a manager?

• Headache, earache, fever, dizziness

• Runny nose, fatigue, swollen joints, coughing

• Toothache, backache, itchy eyes, rash with fever

• Diarrhea, vomiting, jaundice, sore throat with fever

Surfaces that touch food must be

• rinsed only

• cleaned only

• rinsed and sanitized

• cleaned and sanitized

After which activity must a food handler wash his or her hands?


• clearing tables

• putting on gloves

• serving guests

• applying hand antiseptic

A food handler has just finished preparing raw meat and is about to start a new task.

What does the food handler need to do with his or her gloves?


• wash them

• change them

• check them for tears

• wipe them on a towel

What should a dish washer do to make sure a sanitizer is effective?


• add twice the amount of sanitizer

• use extra hot water with the sanitizer

• leave items in the sanitizer for twice as long

• use a test kit to test the sanitizer's strength