Worksheetsch. 7, 8, 9 and 10 quiz
Total questions: 40
Worksheet time: 20mins
What is the minimum time you should wash your hands?
5 seconds
10 seconds
15 seconds
20 seconds
When should food handlers wash their hands?
before handling food
After using the restroom
After touching raw meat
All the above
hand antiseptics should be used
As a substitute for washing hands
Only after washing hands
before handling food
After touching cooked food
Which jewelry is allowed while working with food?
Watches
plain band rings
bracelets
none of the above
hair restraints must be worn
only by cooks
By all food handlers
only during food preparation
only in the dishwashing area
food handler with a sore throat and fever should be
sent home
allowed to work with restrictions
Required to wash hands frequently
allowed to work normally
where should a food handler wash their hands
In any available sink
In a designated handwashing sink
In a mop sink
in a food prep sink
A food handler must be excluded from the operation if they have wish of the following symptoms ?
coughing
Vomiting
sneezing
none of the above
When washing hands, the water should be
cool
as hot as you can comfortably stand
warm
as cold as you can comfortably stand
What is the proper way to handle a cut on your hand when working with food
bandage the cut and wear a glove
rinse it and keep working
use an antiseptic and cover the glove
avoid using that hand
The temperature danger zone is between
35 F to 125 F
41 F to 135 F
45 F to 155 F
50 F to 140 F
which is the correct temperature for receiving cold TCS (time/ temperature control) foods?
32 F
41 F
45 F
50 F
Which of the following is a safe way to thaw out food ?
on the counter
in a cooler at 41 F or lower
in hot water
at room temperature
food that has been in the temperature danger zone for more than 4rs should be
reheated to 165 F
frozen
thrown away
stored in cooler
what is the proper temperature for cooking poultry
135 F
145 F
155 f
165 F
the correct way to check temperature of food is
using a digital thermometer
checking the outside of food
using the back of the hand
checking the color of food
Which of the following is NOT the correct way to cool hot food
placing it in the refrigerator immediately
using a water ice bath
Dividing it into small portion sizes
stirring it frequently
when holding hot food, it should be kept at a minimum temperature of
115 F
125 F
135 F
145 F
The best way to prevent cross- contamination is
using seperate equipment for raw and ready to eat foods
washing hands every 2 hours
wearing gloves
only working with one type of food at a time
The " First in," "First out" rule refers to
purchasing items from a key supplier
storing potential hazardous food first
using new food supplied before older food
using older food supplied before newer ones
What is the main purpose of a risk management program?
To reduce liability
To prevent foodborne illnesses
To lower insurance cost
All the above
a key component of risk management is
monitoring employee attandance
hazard analysis and critical control points
managing financial accounts
setting up dining areas
At what age can employees start to work unlimited hours?
13
14
15
16
The first steps to developing a risk management is to
Conduct a hazard analysis
train employees
purchase insurance
set up employees schedules
What is the role of internal audits in risk management
ensuring compliance with laws
Identifying potential hazards
training employees
none of the above
What is the example of a corrective action in a HAACP plan
Check temperatures
throwing out food that has been held in the temperature danger zone too long
label food properly
storing raw and cooked food properly
risk management can help a business by
decreasing costs related to accidents
increasing food production
reducing the need for employee training
Preventing customer complaints
What federal law addresses the activities that young people are allowed to do ?
Occupational Health and safety act (OHSA)
Fair Labor Standard Act (FLSA)
Federal Employee Compensation Act (FECA)
Immigration and National Act (INA)
OSHA stands for
Organization for Health and Hazard Act
Occupational Safety and Health Act
Occupation Seisures and health Act
Organization Safety and health Act
Which OSHA document summarizes injuries and illnesses at an operation throughout the year?
Form 300
increase food sales form 300A
Poster 2203
Poster 2225
OSHA stands for
Organization for Safety and health Administration
Occupational safety and health Administration
Office of safety and hazard awareness
Occupational standards and hazard association
which of the following is the most common cause of workplace accidents
poor lighting
slips, trips, and falls
chemical exposure
lack of employee training
What is the first step in an emergency situation
assess the situation
call for help
evacuate the area
administer first aid
A Material Safety data Sheet provides information about
food preparation guide
Chemical hazard and handlings
Employee wages
Equipments maintenance
To prevent slips and falls, employees should
work barefoot
wear non slip shoes
clean spills at the end of the shift
only walk in designated areas
What should be done if an employee is injured on the job
ignore the injury an keep working
report the injury to the supervisor immediately
wait to the next shift to report it
treat the injury themselves
Which type of fire extinguisher should be used for grease fires
water
foam
CO2
class k
Which class fire occurs mostly in food storage rooms and restrooms
Class A
Class B
Class C
Class K
Restaurant and food service employees should wear shoes that are
open toed
heat resistant
brightly colored
high heeled
The best way to reduce workplace hazards is by
increasing employee workloads
ignoring minor safety violations
regular safety inspections and training
reducing staff
