2. What should you use to remove pans from the range (oven)?

3. Pan handles should be turned _____ when on the stove.

4. How should you remove a pan/pot lid on the stove?

5. What should you use to remove hot food from liquid?

6. How should you immediately care for a burn?

7. How should you clean appliances?

8. Acceptable microwaveable items include...

9.   The three types of hazards that make food unsafe are:

10. _____________  can’t be seen, tasted, or smelled and can cause illness.

Dishes should be cleaned and sanitized by washing with hot water, sanitized, ________ and then put away.

12. Hands should be dried with a ____________.

T/F  Food handlers should always tell their managers if they are sick or they have diarrhea.

T/F You should wash your hands for at least 20 seconds.

The temperature of food must be checked in the ___________ part.

T/F  Cold food must be kept at 41 degrees F or lower.

T/F  Hot –holding temperature is at 135 degrees F or hotter.

If any food item has been contaminated, label it, set it aside and notify the ____________________.

T/F  If a customer is allergic to a food item such as milk and food touched the milk, a new, sanitized plate should be prepared with a new serving of food and given to the customer.

A cleaning _______ is stored in the bucket of sanitizer solution.

T/F  A food handler should always carry the utensils by the handles.  Never by the parts that touch the food.

A dish washer should get a test kit to make sure the ___________ is the right strength.

T/F  A food hander should always notify the manager right away if signs of pest activity have been noticed.

Individuals that have long, painted nails must wear ________ when in the lab area. 

T/F Gloves can become dirty so it is necessary to change gloves as often as you would wash your hands.