Food Safety Quiz 3

You should wash your hands after taking a break to smoke.

• True

• False

You should not have painted fingernails when prepping food.

• True

• False

Wearing a dirty uniform or apron can contaminate food.

• True

• False

Use hand antiseptic before washing hands.

• True

• False

What are the first and second steps to handwashing?

• Wet your hands and arms with warm running water

• Vigorously scrub hands and arms for at least 10 to 15 seconds

• Rinse your hands and arms thoroughly under warm running water

• Apply enough soap to build up a good lather

What are the third and fourth steps to handwashing?

• Dry hands and arms with a single use paper towel or hand dryer

• Vigorously scrub hands and arms for at least 10 to 15 seconds

• Wet your hands and arms with warm running water

• Rinse your hands and arms thoroughly under warm running water

What is the fifth step to handwashing?

• Vigorously scrub hands and arms for at least 10 to 15 seconds

• Rinse your hands and arms thoroughly under warm running water

• Dry hands and arms with a single use paper towel or hand dryer

• Wet your hands and arms with warm running water

Which of these actions can contaminate food?

• Handling money

• Sneezing, coughing, or using tissue

• Wearing a hat while prepping food

• Touching your hair, face, or body

Which of the following scenarios should a food handler be excluded from the operation?

• A food handler at a restaurant was vomiting this morning from an infectious condition.

• A food handler at a hospital has a sore throat and a fever.

• A food handler at a restaurant has been diagnosed with an illness caused by Salmonella Typhi.

• A food handler at a nursing home has jaundice from an infectious condition.