Section 1 – Foodborne Illness & Personal Hygiene

Which is the best way to prevent the spread of foodborne illness?

• Cooking food longer than usual

• Wearing gloves all the time

• Washing hands properly and often

• Using only frozen foods

Which of the following is considered a biological hazard?

• Broken glass in soup

• Cleaning chemicals on a cutting board

• Salmonella bacteria on raw chicken

• A metal shard in a salad

How long should you scrub your hands during proper handwashing?

• 5 seconds

• 10 seconds

• 20 seconds

• 45 seconds

When must food handlers wash their hands?

• Before putting on gloves

• After touching raw meat

• After sneezing or coughing

• All of the above

Which symptom requires a food worker to stay home from work?

• Headache

• Mild back pain

• Vomiting

• Sore throat without fever

Which type of food is most likely to cause foodborne illness?

• Unopened bottled water

• Bread

• Raw sprouts

• Salt

Hand sanitizer can be used:

• Instead of washing hands

• On dirty hands

• Only after proper handwashing

• Before touching raw meat

Which is the best way to keep fingernails safe for food handling?

• Paint them with bright nail polish

• Keep them short and clean

• Wear multiple rings

• Use acrylic nails

What is the main reason to avoid eating or drinking in food prep areas?

• To avoid wasting food

• To look professional

What is the temperature danger zone where bacteria grow rapidly?

• 0°F to 32°F

• 32°F to 70°F

• 41°F to 135°F

• 135°F to 165°F