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CH.3 TEST: THE SAFE FOOD HANDLER

Total questions: 54

Worksheet time: 33mins

Name
Class
Date
1.
What are people who have foodborne illnesses without showing symptoms called?
a)
carriers
b)
hosts
c)
parasites
d)
sick
2.
Spitting is never allowed in the food service operation
a)
True 
b)
False
3.
Having symptoms such as vomiting or diarrhea can contaminate food
a)
True
b)
False
4.
What is the most important part of personal hygiene?
a)
Hand washing
b)
Bathing
c)
Clean uniform
d)
Hair restraints
5.
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
6.
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
7.
Which is allowed for a food handler to dry hands?
a)
Single use towel
b)
Apron
c)
Kitchen side towel
d)
Linen napkin
8.

Which is an example of a chemical contaminant?

a)

caterpillar found in a case of lettuce

b)

bad smell coming from fresh seafood

c)

table sanitizer sprayed over pastries

d)

freezer burn on frozen fruit

9.

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

a)

pre-scrape, clean, rinse, sanitize, air-dry

b)

clean, sanitize, towel dry

c)

rinse, scrape, clean, sanitize

d)

clean, sanitize, rinse, towel dry

10.

What should you do to avoid cross-contact when preparing food for someone with a food allergy?

a)

wipe down work surfaces with a wet cloth

b)

wash, rinse, and sanitize surfaces and utensils between uses

c)

use only organic ingredients

d)

cook the food to its minimum internal temperature

11.

One example of cross-contamination is when someone preparing food:

a)

uses separate cutting boards for raw and cooked meat.

b)

uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

c)

washes fruits and vegetables under running water.

d)

prepares hand-battered food in small batches.

12.

How many seconds should the MINIMUM handwashing process take?

a)

10

b)

15

c)

20

d)

25

13.

Which is not a factor in controlling growth of microorganisms?

a)

color

b)

moisture

c)

oxygen

d)

temperature

14.

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

a)

ensure that guests use only one plate

b)

require people to monitor the self-service area

c)

post allergen information around the self-service area

d)

list all of the ingredients in each menu item

15.

What is the first step before serving food?

a)
b)
c)
d)
16.

Which one is cross contamination?

a)
b)
c)
17.

Which are the correct work shoes?

a)
b)
c)
d)
18.

What should you wear to work?

a)
b)
c)
d)
19.

When should you not go to work?

a)
b)
c)
20.

If your gloves rip what should you do next?

A. Put on new gloves

B. Wash hands

a)
b)
21.
Signage posted at a handwashing station must include a reminder to staff to
a)
Wash hands before returning to work.
b)
Use hot running water when washing
c)
Scrub hands and arms for 10 to 15 seconds.
d)
 Avoid touching faucet handles after washing.
22.
Which of the following is NOT required for a handwashing station?
a)
Hand Sanitizer 
b)
Hot and Cold Running Water 
c)
Garbage Container 
d)
Soap 
23.

foodborne illness is a

a)

disease carried or transmitted to people by deer ticks.

b)

disease carried or transmitted to people by mosquitoes.

c)

disease carried or transmitted to people by food.

d)

disease carried or transmitted to people by people.

24.

a foodborne illness outbreak is when

a)

two or more people gets an illness from eating at a restaurant.

b)

two or more people get a different illness after eating the same food.

c)

two or more people getting the same illness after eating different foods.

d)

two or more people get the same illness after eating the same food.

25.

the immune system:

a)

the body's ability to experience war within itself.

b)

the body's ability to sometimes experience and wipe out illness.

c)

the body's ability to pick and choose what illnesses to fight off .

d)

the body's defense system against illness, period.

26.

hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects such as bones in fillets...

a)

chemical hazards

b)

biological hazards

c)

naturally occurring hazards

d)

physical hazards

27.

includes cleaners, sanitizers, polishers, machine lubricants, and toxic metals

a)

biological hazards

b)

physical hazards

c)

illness causing hazards

d)

chemical hazards

28.

certain plants, mushrooms and seafood toxins are examples of:

a)

chemical hazard

b)

illness hazard

c)

physical hazard

d)

biological hazard

29.

Cross Contamination occurs when

a)

microorganisms are transferred from one surface ONLY.

b)

microorganisms are transferred from one surface or food to another.

c)

microorganisms are transferred by catching a trolley.

d)

microorganisms are transferred from multiple surfaces or food to another.

30.

personal hygiene has the ability to:

a)

offend customers

b)

contaminate food

c)

contaminate food-contact surfaces

d)

cause illness

e)

buy me shoes.

31.

Cross Contact happens when:

a)

food does not come into contact with another food and their proteins.

b)

food comes into contact with another food and their proteins mix.

c)

food comes into contact with a surface and proteins mix.

d)

food comes into contact with another protein and their foods mix.

32.
Scratching your scalp, then washing your hands can contaminate food.
a)
True
b)
False
33.
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
34.
Running your fingers through your hair can contaminate food
a)
True 
b)
False
35.
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
36.
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
37.
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
38.
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
39.
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
40.
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
41.
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
42.
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
43.
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
44.
How long can gloves be worn when in continuous use?-
a)
1 hour
b)
2 hours
c)
3 hours
d)
4 hours
45.
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
46.
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
47.
Which item of your chef's uniform must be removed when leaving prep areas?
a)
Hat
b)
Jacket
c)
Apron
d)
Shoes
48.
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
49.
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
50.
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
51.
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
52.
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
53.

BY LAW HAND (a)   DOES NOT HAVE TO BE THE HAND WASHING SINK.

54.

a)

1- WET HANDS AND FORE ARMS, 2- APPLY SOAP, 3- SCRUB HANDS AND ARMS VIGOROUSLY 20-30 SEC. 4- RINSE HANDS AND ARMS THOROUGHLY, 5-DRY HANDS AND ARMS

b)

1- WET HANDS AND FORE ARMS, 2- APPLY SOAP, 3- SCRUB HANDS AND ARMS VIGOROUSLY 20-30 SEC. 4- RINSE HANDS AND ARMS THOROUGHLY, 5-DRY HANDS AND ARMS ON APRON

c)

1- WET HANDS AND ARMS WITH RUNNING WATER AT LEAST 100 F, 2- APPLY SOAP, 3- SCRUB HANDS AND ARMS VIGOROUSLY 10-15 SEC. 4- RINSE HANDS AND ARMS THOROUGHLY, 5-DRY HANDS AND ARMS, 6- APPLY HAND ANTISEPTICS TO LOWER PATHOGENS

d)

1- WET HANDS AND FORE ARMS WITH RUNNING WATER AT LEAST 100 F, 2- APPLY SOAP APPROVED SOAP, 3- SCRUB HANDS AND ARMS VIGOROUSLY 10-15 SEC. 4- RINSE HANDS AND ARMS THOROUGHLY IN COLD WATER, 5-DRY HANDS AND ARMS

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