Always Food Safe Chapters 3.1 & 3.2

What is the main role of a manager (PIC) in food safety according to the document?

• To prepare and cook food

• To observe, manage, and train staff

• To clean the kitchen

• To serve meals to customers

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

• Dirty utensils

• Improperly washed hands

• Expired ingredients

• Unclean uniforms

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

• Builds DOHI confidence

• Increases odds of passing a DOH inspection

• Reduces hazards associated with cross contamination

• Increases food flavor

What is the first step in the 6 Steps - Hand Washing Guide?

• Rub in liquid soap

• Rinse hands with clean hot water

• 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 video?

• As a replacement for hand washing

• Only when soap is unavailable

• As an additional good practice

• Instead of using water

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

• Before entering a food preparation area

• After using the restroom

• Before using a cell phone

• After handling raw food

Why is it important to keep fingernails short, clean, and well-trimmed in a food preparation area?

• To improve appearance

• To prevent bacteria harboring

• To enhance grip

• To avoid nail breakage

What should be done if a staff member has a cut or skin infection?

• Ignore it and continue working

• Cover it with a waterproof bandage

• Use a regular bandage

• Apply lotion