Unit 1 Pretest

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Where should cleaning supplies and chemicals be stored?

• In a walk in cooler
• On a shelf next to food
• In a designated storage area
• On a shelf above food

What is the first step when cleaning and sanitizing correctly?

• Rinse the surface
• Wash the surface
• Remove food from the surface
• Sanitize the surface

Pests can cause which two types of contamination?

• Nutritional and physical
• Biological and chemical
• Chemical and nutritional
• Physical and biological

Cross-contamination occurs when:

• Labels do not contain information on allergens.
• Food is not held at the correct temperature.
• Pathogens transfer from one surface or food to another.
• Deliveries of frozen food are rejected.

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

• 6-9
• 1-2
• 10-15
• 3-5

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?

• Change them
• Wipe them on a towel
• Wash them
• Check them for tears

Pathogens can grow well between which temperatures? (Danger Zone)

• 0°F and 32°F
• 32°F and 41°F
• 135°F and 165°F
• 41°F and 135°F

What jewelry can food handlers wear while working?

• Chain
• Diamond bracelet
• Sports watch
• Plain band ring