HPC001_CHPATER 4

What is the primary purpose of personal hygiene in food handling?

• To look professional

• To prevent foodborne illness

• To impress customers

• To save time

Which of the following is a biological hazard?

• Pesticides

• Hair

• Glass shards

• Salmonella

What should be done immediately after handling raw meat?

• Touch face

• Store in the refrigerator

• Use the same utensils for cooked food

• Wash hands

Why is it important to use color-coded cutting boards?

• To prevent cross-contamination

• To save money

• To comply with health codes

• To make the kitchen look organized

What is the recommended internal temperature for reheating leftovers?

• 50°C (122°F)

• 74°C (165°F)

• 60°C (140°F)

• 100°C (212°F)

Which of the following practices helps prevent cross-contamination?

• Using the same knife for all foods

• Storing raw meat above cooked food

• Not washing hands

• Using separate utensils for raw and cooked foods

What should be done if a food handler has symptoms of diarrhea?

• Wear gloves

• Report to a supervisor

• Continue working

• Wash hands frequently

How can food handlers minimize hand contact with food?

• By washing hands more often

• By using tongs or gloves

• By using bare hands

• By wearing rings

What is the purpose of PPE in food handling?

• To minimize exposure to contaminants

• To look good

• To keep warm

• To save money

What is the FIFO method in food storage?

• First In, First Out

• Fast In, Fast Out

• First In, Fast Out

• First In, First Over