Food Safety and Sanitation Assessment

The three categories of food safety hazards are biological, physical, and

• Temporal

• Practical

• Chemical

• Thermal

Food and nonfood items should be stored away from wall at least off the floor.

• 2 inches

• 6 inches
• 1 foot

• 3 feet

After mopping, where should the mop and bucket be stored?

• Near Food-prep areas in case something spills

• In the far corner of the food prep area

• In the employee bathroom next to the sink

• In a separate area away from the food

A food handler (chef) is prepping raw hamburger patties on a cutting board and then uses the same cutting board to cut the lettuce and tomatoes. What went wrong?

• Poor cleaning and sanitizing

• Poor Personal Hygiene

• Cross-Contamination

• Time-Temperature abuse

What is time temperature abuse?

• Food left at temperatures good for the growth of pathogens.

• Receiving food frozen

• Transferring pathogens from one surface of food to another

• staying home when sick with a fever

Handwashing sinks should be used for

• handwashing only

• handwashing and cleaning vegetables

• handwashing and dumping mop water

• handwashing and prepping food

Scrub hands and arms vigorously for

• 5-10 seconds

• 2 minutes

• 10-15 seconds

• 30-40 seconds

Hair and beard coverings (nets) should be worn if working in

• Food prep areas

• Area used to clean utensils

• Areas used to clean equipment

• Hair and bear coverings (nets) should be worn in all the areas above

Which is the correct order for handwashing?

• Apply soap, scrub hands and arms, rinse and dry

• Apply soap, wet hands and arms, rinse and dry

• Wet hands and arms, apply soap, apply antiseptic and dry

• Wet hands and arms, apply soap, scrub hands and arms, rinse and dry

You should wash your hands before or after

• Sneezing

• Touching your hair

• Taking out the garbage

• Starting the work day

• All of the above