Food Safety and Handling Quiz

Which agency enforces food safety in a restaurant or foodservice operation?

• Centers for Disease Control and Prevention

• Food and Drug Administration

• State or local regulatory authority

• U.S. Department of Agriculture

Three components of active managerial control include

• identifying risks, creating specifications, and training.

• identifying risks, corrective action, and training.

• identifying risks, creating purchase orders, and training.

• identifying risks, re-certifying equipment, and training.

Sewage is backing up from a floor drain in a prep area. What is the first thing that should be done?

• Notify the local regulatory authority

• Stop service in the operation

• Determine if there is a significant risk to food

• Attempt to unblock the drain

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep food defense information accessible, and know

• when to register with the EPA.

• how to fill out an incident report.

• where to find Safety Data Sheets in the operation.

• whom to contact about suspicious activity.

A food handler who has just used their cell phone must do what before handling food?

• Apply hand antiseptic

• Wash hands

• Put disposable gloves back on

• Wipe hands on a cloth towel

As part of handwashing, food handlers must scrub their hands and arms with soap for at least

• 3 seconds.

• 5 seconds.

• 10 seconds.

• 20 seconds.

To work with food, a food handler with an infected hand wound must

• cover the wound with an impermeable cover and wear a single-use glove.

• cover the wound with an impermeable cover and limit contact with food.

• wash hands and bandage the wound with an impermeable cover.

• apply ointment and bandage the wound with an impermeable cover.

How should food handlers keep their fingernails?

• Short and unfiled

• Short and unpolished

• Long and unfiled

• Long and unpolished

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

• Exclude the food handler from the operation.

• Report the illness to the local regulatory authority.

• Speak with the food handler's medical practitioner.

• Restrict the food handler from working with exposed food, utensils, and equipment.

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

• Keep the food handler away from duties that involve food.

• Exclude the food handler from the operation.

• Make sure the food handler is supplied with disposable gloves.

• Make sure the food handler washes hands often.