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WorksheetsChapter 3: The Safe Food handler
Total questions: 20
Worksheet time: 10mins
Running Water for hand washing should be at a temperature of at least
75 degrees Fahrenheit
100 degrees Fahrenheit
110 degrees Fahrenheit
135 degrees Fahrenheit
When can a food handler use hand antiseptic?
instead of washing hands
before washing hands
while wearing gloves
after washing hands
What should a food worker do if they come to work with a cut on their hand?
cover your finger with a band-aid and the hand with a single use glove
cover your finger with a band-aid
cover the hand with only a glove
go home and come back to work when it has healed
Gloves should be used when handling RTE food that
will not be cooked
will be cooked
you like to eat
will be served with serving spoons
While preparing food, the only jewlery item that a food handler can wear is:
watch
plain band ring
medical ID bracelet
fit bit
Which item should a food handler remove before leaving the kitchen?
single use gloves
apron
hair restraint
watch
What is the total time that it should take to wash your hands?
10s
15s
20s
30s
What is the total time that you should be scrubbing your hand with soap during the handwashing process?
8s
12s
18s
20s
A food handler is diagnosed with Shigella. Which action should be taken next?
close the restraunt
throw away all the food in the restaurant
notify the local regulatory authority
fire the worker
A food hander with vomiting and diarrhea should be excluded from the operation until
they have been given permission to by the regulatory authority to come back to work
they are symptom free for 24 hours
they are symptom free for 48 hours
they feel better
When should a food handler wash their hands?
before taking out the trash
before going to the bathroom
before handing raw meat
before taking off single use gloves
When should food safety training start for new employees?
immediately
within the first week
at the end of the first month
After the worker has successfully worked for you for two months
What is the best way to dry your hands after proper hand washing?
wipe your hands on a clean apron
let your hands air dry
use a single paper towel
use a dish towel
What should be done to food that was prepared by someone who was diagnosed with one of the big 6?
reheat the food to 165 degrees Fahrenheit
freeze the food
send the food home to the sick worker
throw away the food
after bussing a table what should be the next step?
wash your hands
transfer any uneaten garnish to another plate
use hand sanitizer
rinse your hands in warm water
What should a food handler do to make it easier to put on gloves?
put the gloves on a wet hand
select the right size glove
blow into the gloves
roll the gloves down
A food handler must report which symptom to a manager?
allergies
diarrhea
headache
fever
A manager must call the local regulatory authority if a worker has
diarrhea
shigella
flu
lice
A manager informs a food hander who has a sore throat and a fever not to work around food or food contact surfaces. This is an example of
restriction
exclusion
contamination
seclusion
Who does not have to wear a hair restraint?
prep cooks
receiving clerks
dishwashers
host/hostesses
