24-25 Kitchen and Food Safety Test (Allred)

1. What must foodhandlers do after touching their face, hair or body?

• Wash their hands
• Rinse their gloves
• Change their aprons
• Use a hand antiseptic

2. What should foodhandlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

3. Which piece of jewelry can be worn by a foodhandler?

• Diamond Ring
• Medical Bracelet
• Plain metal band
• Watch

4. Foodhandlers should keep their fingernails:

• Short and unpolished
• Long and unpolished
• Short and polished
• Long and polished

5. Hands should be washed after:

• Using the restroom
• Touching hair, face or body
• Taking out the garbage
• All the above

6. The five main kitchen hazards are:

• Food, juice, meat, poultry and fish
• Falls, cuts, electrical shocks, burns and poison
• Showers, sinks, baths, counters and floors
• Cabinets, drawers, counters, appliances and microwaves

7. The people who are most at risk for food poisoning are:

• Teenagers, infants and women
• Senior citizens, adolescents and boys
• Girls, old people and young people
• Older adults, very young child, pregnant women and people with chronic illnesses

8. Refrigerate perishable food after:

• One hour
• Two hours
• Three hours
• Four hours

9. Use a knife to tighten a screw on a pan handle

• Safe
• Unsafe

10. Wipe up any spills immediately

• Safe
• Unsafe