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WorksheetsThe Safe Food Handler
Total questions: 27
Worksheet time: 27mins
Name
Class
Date
1.
What are people who have foodborne illnesses without showing symptoms called?
a)
carriers
b)
hosts
c)
parasites
d)
sick
2.
Scratching your scalp, then washing your hands can contaminate food.
a)
True
b)
False
3.
Running your fingers through your hair can contaminate food
a)
True
b)
False
4.
Spitting is never allowed in the food service operation
a)
True
b)
False
5.
Having symptoms such as vomiting or diarrhea can contaminate food
a)
True
b)
False
6.
What must your operation have as a method of preventing food handlers from contaminating food?
a)
Personal Hygiene Program
b)
Work Schedule
c)
Equipment List
7.
What is the most important part of personal hygiene?
a)
Hand washing
b)
Bathing
c)
Clean uniform
d)
Hair restraints
8.
Where should food handlers wash hands?
a)
At a hand washing station
b)
At a food prep sink
c)
At the dish washing station
d)
At the utility sink
9.
How long should food handlers scrub hands when washing?
a)
10-15 seconds
b)
20-30 seconds
c)
5-10 seconds
d)
20-25 seconds
10.
Which is allowed for a food handler to dry hands?
a)
Single use towel
b)
Apron
c)
Kitchen side towel
d)
Linen napkin
11.
Which of these represents a time when food handlers must wash their hands?
a)
After eating
b)
After putting on single use gloves
c)
After setting up their station
d)
After delivering food to a guest
12.
Which of these represents a time when food handlers must wash their hands?
a)
After sneezing
b)
After putting on single use gloves
c)
After setting up their station
d)
After delivering food to a guest
13.
Which of these represents a time when food handlers must wash their hands?
a)
After handling money
b)
After putting on their apron
c)
After setting up dish washer
d)
After delivering food to a guest
14.
When are hand antiseptics allowed
a)
After hand washing
b)
In place of hand washing
c)
When there is no more soap
d)
After using the restroom
15.
When is it allowed to wear false finger nails
a)
If the food handler wears single use gloves
b)
After washing hands
c)
When handling RTE foods
d)
When working with raw meat, fish, or poultry
16.
What items are required when covering a wound on the hands or wrists?
a)
impermeable bandage and single use glove
b)
antiseptic and bandage
c)
impermeable bandage
d)
finger cot
17.
Where would it be allowed to use a dry, tight fitting bandage to cover wounds?
a)
hands and wrists
b)
on the arm
c)
parts of the body other than hands, wrists, and arms
18.
When must you wash your hands when using single use gloves?
a)
before putting on gloves
b)
when changing gloves and working on the same task
c)
After putting on gloves
19.
How long can gloves be worn when in continuous use?-
a)
1 hour
b)
2 hours
c)
3 hours
d)
4 hours
20.
Which of the following situations would require glove usage?
a)
Placing mozzarella cheese on a pizza to be baked
b)
handing change to a customer
c)
placing a cookie into a bag
d)
using tongs to put chicken into the fryer
21.
When is it allowed to eat, or chew gum?
a)
only in designated areas
b)
while you are setting up your station
c)
after you have washed your hands
22.
Which item of your chef's uniform must be removed when leaving prep areas?
a)
Hat
b)
Jacket
c)
Apron
d)
Shoes
23.
What is the only piece of jewelry that food handlers are allowed to wear?
a)
plain band ring
b)
watch
c)
medical bracelet
d)
facial piercings
24.
What must a manager do with an employee that has a sore throat?
a)
restrict from working with food
b)
exclude food handler from operation
25.
What must a manager do with an employee that has a sore throat and serves a high risk population?
a)
restrict from working with food
b)
exclude food handler from operation
26.
What must a manager do with an employee that has sneezing, coughing, and runny nose?
a)
restrict from working with food
b)
exclude food handler from operation
27.
What must a manager do with an employee that has vomiting or diarrhea?
a)
restrict from working with food
b)
exclude food handler from operation
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