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WorksheetsFood Handlers Pretest
Total questions: 30
Worksheet time: 15mins
The three categories of food safety hazards are biological, physical and
temporal.
practical.
chemical.
thermal.
Metal shavings are which type of contaminant?
chemical
microbial
biological
physical
Fungi, parasites, bacteria, and viruses are what type of hazards?
physical
biological
chemical
cleaning
Sanitizers, polishes, and cleaners are what type of hazard?
physical
biological
chemical
cleaning
Transferring pathogens from one surface or food to another is an example of
poor cleaning and sanitizing
poor personal hygiene
cross-contamination
time-temperature abuse
Leaving raw beef on a prep table to thaw is risky because of
cross-contamination
time-temperature abuse
poor personal hygiene
poor cleaning and sanitizing
Using the same cutting board for raw chicken and vegetables for a salad is risky because of
poor personal hygiene
poor cleaning and sanitizing
time-temperature abuse
cross-contamination
What is time temperature abuse?
Food left at temperatures good for growth of pathogens.
Receiving frozen food frozen.
Transferring pathogens from one surface or food to another.
Staying home when sick with a fever.
Which of the following is your responsibility as a food handler?
Practicing good personal hygiene
Controlling time and temperature of food
Preventing cross-contamination
Cleaning and sanitizing surfaces correctly
All of the choices are the responsibilities of food handlers
What is the number one cause of foodborne illness outbreaks?
Time-temperature abuse
Cross-contamination
Poor personal hygiene
Poor cleaning and sanitizing
After which activity must food handlers wash their hands?
Putting on gloves
Serving customers
Applying hand antiseptic
Clearing tables
What should food handlers do after prepping food and before using the restroom?
Wash their hands
Take off their hats
Change their gloves
Take off their aprons
Which piece of jewelry can be worn on a food handler's hand or arm?
Watch
Diamond ring
Plain band ring
Medical bracelet
When should hand antiseptics be used?
After washing hands
Before washing hands
When soap is unavailable
When gloves are not being used
When should food handlers who wear gloves wash their hands?
After putting on the gloves
Before taking off the gloves
Before putting on the gloves
After applying a hand antiseptic
What should you do if you have vomiting, diarrhea, jaundice and/or sore throat with fever?
Come to work
Don't tell anyone
Wear a face mask
Tell your manager
When is it acceptable to eat in an operation?
When prepping food
When washing dishes
When sitting in a break area
When handling utensils
What should a food handler use to dry their hands?
an apron
uniform pants
cloth cleaning towel
single-use paper towels
Handwashing sinks should be used for
handwashing only
handwashing and cleaning vegetables
handwashing and dumping mop water
handwashing and prepping food
Scrub hands and arms vigorously for
5-10 seconds
2 minutes
10-15 seconds
30-40 seconds
The whole handwashing process should take a total of
10 seconds
15 seconds
20 seconds
30 seconds
Handwashing stations must contain
trash can, soap, mirror
soap, trash can, hot and cold running water, mirror
hand dryer/single-use paper towels, trash can, soap, hot and cold running water
hand dryer/single-use paper towels, trash can, soap, hand antiseptics and lotion
Hair and beard coverings should be worn if working in
food prep areas
area used to clean utensils
area used to clean equipment
hair and beard coverings are needed in all the areas listed
Which is the correct order for handwashing?
Apply soap, scrub hands and arms, rinse and dry.
Apply soap, wet hands and arms, rinse and dry.
Wet hands and arms, apply soap, apply hand antiseptic and dry.
Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.
What temperature should the water be that you wash your hands with?
Cold
Room temperature
Luke-warm
As hot as you can comfortably stand
Food handlers should keep their fingernails
Short and unpolished
Long and unpolished
Long and painted with nail polish
Short and painted with nail polish
A foodhandler is presenting signs of jaundice, that means
they are coughing and sneezing constantly
their eyes are watering and nose is running
their skin and eyes are yellow
they are wheezing and throat is swelling
What should food handlers do if they cut their fingers while prepping food?
Cover the wound with a bandage.
Stay away from food and prep areas.
Cover the hand with a glove or finger cot.
Cover the wound with a bandage and a glove or finger cot.
What should a food handler do to make gloves easier to put on?
Sprinkle flour
Blow into gloves
Select the correct size gloves
Wash hands before putting on gloves
You should wash your hands before
sneezing
touching your hair
taking out the garbage
starting work for the day
