Food Safety Procedures Quiz

Restaurant is free of infestation and/or signs of active pest (animal / insect) infestation in the restaurant building, adjoining corral and any area within 10 feet (3m) of the building.

• Inside the restaurant has visible infestation

• Inside the restaurant shows signs of infestation

• Outside the restaurant has visible infestation

• Outside the restaurant shows signs of active infestation

• Other

Critical to food safety products (shredded iceberg lettuce, pasteurized shake/sundae, chilled ready to eat meats and those labelled with 'Use By') shelf-lives are being adhered to.

• Product not labelled

• Product past shelf life

• Other

Is there running water and required supplies at all handwashing sinks? Are hand wash sinks easily accessed by employees and only used for hand washing, not preparing food or storing equipment?

• No running water

• Supplies not available (soap / anti-microbial soap)

• Soap dispenser not functioning properly

• No paper towel/working hand dryer

• Handwashing sink knobs/automatic tap not working

Handwashing procedure. Hands are properly washed following hand washing procedures. A system is in place to ensure hourly and activity based hand washing by all employees.

• Hands not washed according to set procedure

• Hands not washed on hourly basis

• Hands not washed after using restroom

• Hand washing clock/timer not working/not in use

• Hand washing activity not monitored

Sanitized towel buckets contain a sufficient number of towels and sanitizer solution at the correct concentration checked with the appropriate test strip.

• Buckets not labeled

• Not enough towels in fresh bucket

• Bucket is soiled

• Used towels mixed with fresh towels

• Fresh bucket with sanitized towels not prepared

Are sanitizer-soaked towels and grill cloths used at food or beverage preparation areas not sitting out on kitchen surfaces longer than 1 hour (in-line with hand washing timing or more frequent)?

• Towels/grill cloths left unattended at beverage, prep, or grill area

• Disposable Single Use towel procedure not followed (if implemented)

• Heavily soled towels/grill clothes in use or left at the food, beverage, prep or grill area

• Not able to distinguish between cloths for different location use (e.g. restrooms/kitchen)

• Other

Utensils sanitizing. All UHC trays, grill utensils, prep table utensils and utensil holders cleaned (no build up) and sanitized at least every 4 hours as per globally approved procedure.

• UHC trays, utensils and utensil holders have visible build-up

• Back sink dispenser/warewasher not operating properly

• Back sink dispenser not dispensing correct sanitizer

• Back sink not dispensing hot and cold water

• Items are not being cleaned and sanitized every 4 hours

State of cleanliness. The restaurant (all areas) in a good state of cleanliness. In all areas the floors/walls/ceiling and equipment do not have dust/dirt/food build up. There should not be a pool of standing water in the restaurant.

• Standing water

• Build up of dirt/grease on equipment

• Build up of dirt/grease on floors/walls/ceiling (e.g. build up of food debris under equipment)

• Restrooms and facilities not cleaned regularly (minimum every 2 hours)

• Restrooms and facilities not stocked

State of repair. The building and equipment are functioning properly and in a good state of repair (not cracked or damaged). The freezers should not have an excess build up of ice that would prohibit the unit to function properly.

• Floors/drains/walls/ceiling not in good repair (e.g. broken/missing tiles)

• Broken equipment/utensils/trays/etc. in use

• Grease traps in use not functioning properly

• Ice build up in freezer

• Other

Water and ice. Appropriate measures taken to protect water and ice from foreign material, chemicals and/or microbial contamination.

• Water filter not in date

• Water filters bypassed

• Ice bucket and scoops not clean

• Ice bucket and scoops not in good repair

• Water / ice not protected from possible contamination