Food Safety Pre Assess

To wash hands correctly, a food handler must first

• apply soap.

• wet hands and arms.

• scrub hands and arms vigorously.

• use a single-use paper towel to dry hands.

What should foodservice operators do to prevent customer illness from Shigella spp.?

• Freeze food at temperatures below 0°

• Exclude food handlers diagnosed with jaundice

• Purchase shellfish from approved suppliers

• Control flies inside and outside the operation

What must a food handler with a hand wound do to safely work with food?

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

• Bandage the wound and avoid contact with food for the rest of the shift

• Wash the wound and wear a single-use glove

• Apply iodine solution and a permeable bandage

What item is considered acceptable work attire for a food handler?

• False eyelashes

• Nail polish

• Plain-band ring

• Antimicrobial plastic watch band

What task requires food handlers to wash their hands before and after doing it?

• Taking out garbage

• Touching clothing or aprons

• Handling raw meat, poultry, or seafood

• Using chemicals that might affect food safety

Which action requires a food handler to change gloves?

• The food handler is working with raw seafood at temperatures above 41°F (5°C)

• The food handler is prepping raw chicken on a yellow cutting board

• The food handler has been working with raw ground beef for an hour

• The food handler is wearing gloves that have been torn

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

• Use an air probe to check the temperature of the delivery truck

• Hold an infrared thermometer to the outside of the case or carton

• Place the thermometer stem between shipping boxes for a reading

• Place the thermometer stem into an opened container

When should a shipment of fresh chicken be rejected?

• The flesh of the chicken appears moist.

• Shellstock identification tags are not attached to the container.

• The flesh of the chicken is firm and springs back when touched.

• The receiving temperature is 50°F (10°C).

Where should ground fish be stored in a cooler?

• Above shellfish

• Below ground poultry

• Above ready-to-eat food

• Below pork roasts

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41°F (5°C)?

• 3 days

• 5 days

• 7 days

• 10 days