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WorksheetsFood Handler's Review
Total questions: 52
Worksheet time: 26mins
What is the purpose of having a "Person in Charge" in food safety?
To manage employee schedules
To ensure food safety regulations are followed
To handle customer complaints
To prepare food orders
Why is handwashing emphasized in food safety?
To save water
To prevent cross-contamination
To keep hands moisturized
To reduce food costs
What is a potential consequence of not controlling temperature in food safety?
Increased food flavor
Foodborne illness
Faster cooking times
Reduced food waste
What is the role of management in preventing foodborne illness?
To cook all meals
To enforce safety protocols
To serve customers
To clean the kitchen
What is the time frame within which a food handler must obtain a food handler card after being hired?
15 days
30 days
60 days
90 days
How often must a food handler card be renewed to remain current?
Every year
Every two years
Every three years
Every five years
Who is responsible for knowing the food sanitation rules in a restaurant?
The chef
The cashier
The Person in Charge (PIC)
The customers
What is the role of the Person in Charge (PIC) in a restaurant?
To cook meals
To oversee other employees and ensure sanitation rules are followed
To serve customers
To manage finances
What should a food handler do if they have diarrhea, vomiting, jaundice, or fever with sore throat?
Continue working as usual
Call the person in charge at the food service facility
Take over-the-counter medication and continue working
Ignore the symptoms and rest at home
How long should a food handler wait to return to work after symptoms of diarrhea or vomiting have gone?
12 hours
24 hours
48 hours
72 hours
What should a food handler do if they have an infected boil, cut, burn, or sore on their hand or wrist?
Continue handling food without any precautions
Do not handle food
Use a regular glove without a bandage
Ignore the injury and wash hands frequently
What is the correct technique for handwashing?
Use cold water and soap, scrub for 10 seconds, dry with a cloth towel
Use running warm water and soap, scrub hands and rinse thoroughly (approximately 20 seconds), dry hands with single-use towel, or air dryer
Use hand sanitizer only, scrub for 5 seconds, dry with a paper towel
Use warm water only, scrub for 30 seconds, dry with a cloth towel
In which situation must food handlers wash their hands?
Before starting work
After handling clean dishes
Before using the toilet
After putting on food service gloves
What does a double handwash mean?
Lather hands with soap and cold water for 10 seconds, rinse, and dry with a cloth towel
Lather hands with soap and warm water for approximately 20 seconds, rinse, and repeat a second time. Dry hands with paper towels or air dryer
Use hand sanitizer twice, scrub for 5 seconds each time, dry with a paper towel
Lather hands with soap and warm water for 5 seconds, rinse, and dry with a cloth towel
In which situation must food handlers wash their hands twice (double handwash)?
After using the toilet and again when entering the work area
Before leaving work
After handling money
Before using a computer
Why are food service gloves not a substitute for proper handwashing?
Gloves can spread germs
Gloves are too expensive
Gloves are uncomfortable
Gloves are reusable
What activities are not allowed in food preparation areas?
Smoking, eating, and chewing tobacco
Listening to music
Talking loudly
Using a phone
Which of the following is a major mistake that often causes foodborne illness?
Proper handwashing
Employees working while they are ill
Cooking each animal product to its required internal temperature
Maintaining hot and cold temperatures
What is an activity that helps prevent foodborne illness?
Inadequate cooking temperatures
Cross contamination
Proper handwashing every time hands may have become contaminated
Allowing foods to be in the danger zone
What is the responsibility of food service management in preventing foodborne illness?
Ensuring food is served quickly.
Training food handlers in safety practices.
Ordering food supplies.
Designing the menu.
How can foodborne illness be described?
An illness from eating too much food.
An illness from eating contaminated food.
An illness from eating spicy food.
An illness from eating cold food.
What are some symptoms of foodborne illness?
Headache and dizziness.
Diarrhea, vomiting, fever, cramping, and nausea.
Rash and itching.
Cough and sore throat.
What can cause foodborne illness?
Lack of exercise.
Germs, chemicals, or toxins.
Eating too much sugar.
Drinking too much water.
What is the temperature range defined as the "danger zone" for food safety?
32 degrees F to 100 degrees F
41 degrees F to 135 degrees F
50 degrees F to 140 degrees F
60 degrees F to 120 degrees F
At what temperature or hotter should potentially hazardous food be held to ensure safety?
120 degrees F
135 degrees F
150 degrees F
100 degrees F
What is the proper temperature for cold holding potentially hazardous food?
32 degrees F
50 degrees F
41 degrees F
45 degrees F
Why is cooking foods to the recommended temperature important?
To enhance flavor
To kill disease-causing germs
To improve texture
To reduce cooking time
What is physical contamination in food handling?
Microorganisms transferring between foods
Foreign objects accidentally introduced into food
Improper storage of food
Incorrect cooking temperatures
What is cross contamination?
Cooking food at high temperatures
Storing food in the wrong place
Microorganisms transferring from one food or surface to another
Using the wrong utensils for cooking
Which method helps prevent cross contamination?
Using the same utensils for all foods
Washing, rinsing, and sanitizing utensils and surfaces
Storing raw meats with ready-to-eat foods
Ignoring expiration dates
How should raw meats be stored to minimize cross contamination?
Above ready-to-eat foods
Below and separate from ready-to-eat foods
Next to ready-to-eat foods
In the same container as ready-to-eat foods
When should you avoid going to work according to the health guidelines?
When you have a slight headache
When you have a fever and sore throat, nausea, diarrhea, or jaundice
When you feel tired
When you have a runny nose
What should you do if you have symptoms like vomiting or diarrhea?
Go to work immediately
Wait at least 24 hours after symptoms stop before returning to work
Drink more water and continue working
Take a short break and then return to work
Who should you inform if you have symptoms that prevent you from working?
Your coworker
Your manager
Your family
Your friends
What does it mean to have a person in charge (PIC) in your facility?
They oversee daily operations and ensure compliance with safety standards.
They are responsible for cleaning the facility.
They handle customer complaints.
They manage the financial accounts.
What should you do at work when you are sick?
Continue working as usual.
Inform your manager and follow company policy.
Take over someone else's duties.
Ignore the symptoms and hope they go away.
What are the five symptoms (if you were to have any one of them) that you must tell your manager?
Fever, cough, headache, sore throat, fatigue.
Fever, vomiting, diarrhea, jaundice, sore throat with fever.
Cough, sneezing, headache, fatigue, nausea.
Dizziness, headache, fatigue, cough, sneezing.
How long should you wash your hands with warm running water and soap to prevent the spread of disease?
10 seconds
15 seconds
20 seconds
30 seconds
What is required before starting work and when hands come into contact with body fluids?
Single handwash
Double handwash
No handwash
Use of hand sanitizer only
When is it necessary to wash your hands a second time?
After using a computer
After going to the restroom
After reading a book
After watching TV
What is it called when someone gets sick from eating food contaminated with germs or toxins?
Foodborne illness
Allergic reaction
Indigestion
Dehydration
How long must you wash your hands?
5 seconds
10 seconds
20 seconds
30 seconds
When must you wash your hands?
Before eating
After using the restroom
After handling raw meat
All of the above
What is a double handwash?
Washing hands twice in a row
Using two types of soap
Washing hands with a partner
Washing hands for 10 seconds
Why is it important to keep fingernails short in a food service environment?
To make them look neat
To prevent them from breaking
To make it easier to keep them clean
To avoid scratching surfaces
What is a potential risk of using single-use food service gloves?
They can tear easily
They can spread germs if not used properly
They are expensive
They are uncomfortable
What is the recommended way to drink beverages while working in a food service area?
From an open cup
From a closed beverage cup with lid and straw
From a bottle without a cap
From a glass without a lid
What causes foodborne illness?
Germs
Vitamins
Minerals
Water
Which of the following is considered a potentially hazardous food?
Bread
Cooked rice
Dried fruit
Canned beans
At what temperature range do germs grow well in potentially hazardous foods?
32°F to 40°F
41°F to 135°F
136°F to 150°F
151°F to 165°F
What type of germ is known to cause foodborne illness by producing toxins?
Viruses
Bacteria
Fungi
Parasites
Food for service needs to be reheated to:
145 degrees
175 degrees
165 degrees
155 degrees
