How many people in a commercial kitchen need a food safety handlers card?

• all kitchen staff

• only the general manager

• One person in the kitchen

How many seconds do you lather with the soap when washing your hands?

• 20 seconds

• 5 seconds

• 10 seconds

• 40 seconds

What is the “Danger Zone”?

• above 135 degrees F

• above 41 degrees F but below 135 degrees F

• above 65 degrees F but Below 155 degrees F

Food safety is “The prevention of unintentional contamination of food products”.

• True

• False

T/F : You can die from food borne illness?

• True

• False

Who is most at risk for food borne illness?

• Elderly

• young children under 8

• pregnant women

• all of the above

Which is an example of a biological hazard?

• fecal contamination

• a piece of glass

• bleach contamination

Give one example of a physical hazard that you could find in food: ________________

• a piece of glass

• bacteria

• salt

• sugar

Mold is a chemical hazard?

• True

• False

Food Allergens are chemical hazards?

• True

• False