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WorksheetsSafe Food Handler Hygiene
Total questions: 32
Worksheet time: 11mins
Name
Class
Date
1.
The #1 way people get sick from food is
a)
bad personal hygiene
b)
dirty dishes
c)
buying from an unsafe source
d)
serving raw chicken
2.
What are people who have foodborne illnesses without showing symptoms called?
a)
carriers
b)
hosts
c)
parasites
d)
sick
3.
Spitting is never allowed in the food service operation
a)
True
b)
False
4.
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
5.
What is the most important part of personal hygiene?
a)
Hand washing
b)
Bathing
c)
Clean uniform
d)
Hair restraints
6.
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
7.
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
8.
Which is allowed for a food handler to dry hands?
a)
Single use towel
b)
Apron
c)
Kitchen side towel
d)
Linen napkin
9.
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
10.
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
11.
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
12.
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
13.
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
14.
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
15.
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
16.
How long can gloves be worn when in continuous use?-
a)
1 hour
b)
2 hours
c)
3 hours
d)
4 hours
17.
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
18.
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
19.
Which item of your chef's uniform must be removed when leaving prep areas?
a)
Hat
b)
Jacket
c)
Apron
d)
Shoes
20.
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
21.
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
22.
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
23.
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
24.
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
25.
Q6.Identify 3 times you should wash your hands whilst cooking.
a)
When shaking hands with someone
b)
After you have sneezed or coughed
c)
After you have been to the bathroom
d)
When you leave the classroom
e)
After you have handled meat
26.
How many seconds should the MINIMUM handwashing process take?
a)
10
b)
15
c)
20
d)
25
27.
What is the first step before serving food?
a)
b)
c)
d)
28.
What should you wear to work?
a)
b)
c)
d)
29.
When should you not go to work?
a)
b)
c)
30.
If your gloves rip what should you do next?
A. Put on new gloves
B. Wash hands
a)
b)
31.
A good manager would __________ a personal hygiene program.
a)
model
b)
create
c)
supervise
d)
revise
e)
all of the above
32.
A good manager would ____________ food handlers on a personal hygiene program.
a)
train and retrain
b)
test
c)
preach
d)
question
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