Safety Quiz 6

Which of the following are found in the Personal Food and Drink Policy?

Select all that apply.

• • A single-use utensil is required when tasting food.

• Chewing gum may be permitted in food production areas.

• Drink stations must be emptied and cleaned daily

• The "5 second" rule.

Food handlers must wash hands when:

(Select all that apply)

• Entering a department

• Continuing with the same task for 2 hours or longer

• Leaving a department

• After handling cash

Hand wash sinks must be:

• Difficult to access

• Have cold water

• Away from soap dispensers

• • Used exclusively for hand washing.

When do you NOT need to wear gloves?

• • When stocking single-serve unpackaged utensils and packaging

• During a cart run.

• • When covering a cut-resistant glove

• When handling food

Production and display utensils, equipment, and food contact surfaces must be cleaned and sanitized:

(Select all that apply)

• • After and between every raw animal ingredient

• • After each recipe

• • When any contamination has occurred

• Once a year

Ground meat (excluding poultry), eggs for hot holding must be cooked to:

• 135°F for 1 second

• 145°F for 15 seconds

• 155°F for 17 seconds

• 165°F for 1 second

The Cooling Policy states that hot food at a temperature of 135°F must reach 70°F within

• 10 Seconds

• 30 Minutes

• 2 Hours

• 5 Hours

Chemicals must be:

• Mixed

• Stored anywhere that's convenient

• in approved manufacturer-labeled containers

Who is required to have a food handlers certificate?

• Everyone

• Only Food Production Team Members

• Food Production and Sanitation Team Members

• Food Production, Sanitation, and Front End Team Members

What does the second "T" in T.O.T.S stand for?

(a)