A class D fire extinguisher is used for extinguishing grease fires.

E. coli is a type of virus

Every outbreak of foodborne illness must be reported to the local health department.

Kitchen tools and surfaces should be cleaned and sanitized with soapy hot water and a sanitizer to help eliminate contamination.

It is not okay to wear nail polish while preparing food in a professional kitchen, but acrylic fingernails are fine.

You should wash your hands after using cleaning or sanitizing products.

The internal temperature of held food should be taken at least every two hours

Glasses should be placed right side up in the dishwasher.

If you have a wound, you should always go home immediately

Which of these materials is flammable?

What type of object can help you move heavy objects more easily?

What is the most common type of fire protection equipment used in a foodservice establishment?

Which type of burns cause blisters to form on the skin?

Which is not important for you to let a supervisor know about immediately?

What is the minimum amount of time you should apply water to a burn?

On whom should you avoid using the Heimlich maneuver?

Which type of cleaning product is used to remove burned-on food from pots and pans?

which is a physical hazard?

What type of shoes can help prevent accidents?

What protective clothing must you wear if you work in a food preparation or clean-up area?

What should you wear to keep microorganisms from being transmitted to food from your hair

What should you do first if you feel sick at work?

What should you do if your hand is wounded while at work?

Which one of these is not a health hazard of foodhandling?

What should you do first if you spot a potential problem at a control point?

Which is not considered part of a record-keeping system?

What should you do if a can is rusty?

If held food drops below 135°F (57°C) ,what should you do?

What type of foods should be fully cooked before mixing them with other food products?

All necessary switches on malfunctioning electrical equipment are tagged and locked from use

Assisting an injured person until professional medical help can be provided

A scrape or minor cut

A series of thrusts to the abdomen that can help dislodge something that is stuck in a person’s airway

When a portion of the skin is partially or completed torn off (such as a severed finger)

Reducing the number of microorganisms on the surface

Removing food and other soil from a surface

A special liquid that kills bacteria on your skin

A system used to keep food safe on its journey from the kitchen to the table

A program used to keep food products that are oldest being used first, before newer products

Leftovers from the night before

Ham or Bacon

Ground Beef

Reheated Soup for holding

Fish

Cooked foods held for an extended time at warm temperatures with limited oxygen; rice, potatoes, smoked fish, canned vegetables, soil

Poultry, eggs, milk, meats, fecal contamination

Any food; especially raw milk, vegetables, raw or rare beef, & humans

Milk products, ice cream, frozen yogurt, raw vegetables, poultry, meat, seafood, humans, deli meats

Infected food handlers