FACM Personal and Kitchen Hygiene

Which of the following is a key practice in kitchen hygiene?

• Leaving food uncovered

• Washing hands before cooking

• Mixing raw and cooked foods

• Ignoring expiration dates

Fill in the blank: Proper cleaning of utensils is a part of ______ hygiene.

• Personal

• Kitchen

• Social

• Environmental

What is a consequence of poor hygiene in food preparation?

• Increased flavor

• Foodborne illnesses

• Longer shelf life

• Better reputation

Which bacteria can cause foodborne illnesses due to poor hygiene?

• Lactobacillus

• Salmonella

• Streptococcus

• Bacillus

What can poor hygiene do to a business's reputation?

• Improve it

• Have no effect

• Harm it

• Make it famous

Which of the following is a benefit of washing hands and keeping nails clean?

• Increases appetite

• Prevents illness

• Causes foodborne illnesses

• Reduces appetite

What is the first step in proper hand washing techniques?

• Apply soap

• Wet hands with clean, running water

• Scrub hands for at least 20 seconds

• Dry hands using a clean towel.

How long should you scrub your hands during the hand washing process?

• 10 seconds

• 15 seconds

• 20 seconds

• 30 seconds

After applying soap, what should you do next in the hand washing process?

• Rinse hands

• Dry hands

• Rub hands together

• Apply more soap

Personal cleanliness promotes ________ and safety.

• Dirtiness

• Cleanliness

• Laziness

• Chaos