Always Food Safe Chapter 3.1

What is the main role of a manager (PIC) in ensuring food safety?

• Involvement in day-to-day activities like cooking and cleaning

• Observing, managing, and training staff

• Preparing meals for customers

• Handling customer complaints

Why is personal hygiene important in food handling?

• It helps in reducing food costs

• It ensures faster food preparation

• It protects the public by providing safe food

• It increases the number of customers

What is a common source of food contamination mentioned in the text?

• Unwashed fruits

• Improperly washed hands

• Expired ingredients

• Dirty kitchen surfaces

Which of the following is NOT a benefit of maintaining personal hygiene in food handling?

• Complying with legal requirements

• Increasing odds of passing a DOH inspection

• Reducing cross contamination hazards

• Increasing food preparation speed

What should you do before applying liquid soap in the 6 Steps - Hand Washing Guide?

• Rinse hands with clean hot water

• Rub in liquid soap

• Work the palms and wrists

• Use a hand sanitizing solution

How long should you work the palms, wrist, lower forearm, and back of the hands according to the hand washing guide?

• 10 seconds

• 15 seconds

• 20 seconds

• 30 seconds

What is the ideal temperature for the water used in the first step of hand washing?

• Below 60°F

• Around 80°F

• Above 100°F

• Exactly 90°F

When should hand sanitizing solutions be used according to the document?

• As a replacement for hand washing

• Only when soap is unavailable

• As an additional good practice

• Before using gloves

Which of the following is NOT a recommended time to wash hands?

• After using the restroom

• Before handling raw food

• After using a phone

• Before entering a service area

When should staff wash their hands to prevent cross-contamination?

• Before handling money

• After handling waste food

• Before touching customer/other people

• After handling any source of potential allergen