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WorksheetsLesson 9,10,12: Food handlers
Total questions: 26
Worksheet time: 26mins
Per New York City Health Code, hands must be washed thoroughly at least 3 times every day.
True
False
Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well.
True
False
Hands must be washed thoroughly after:
Sneezing
Coughing
Eating and drinking
All of the above
The hand wash sinks must be provided with:
Hot and cold running water
Soap
Paper towels
All the above
The NYC Health Code requires that all food workers wear proper hair restraints.
True
False
A food worker with an uninfected cut on his/her hand:
Should be sent home
Can work only if they wear sanitary gloves
Can work only if they wear clean bandage and wear sanitary gloves.
Can work if they wash hands for at least 20 seconds.
During hand washing hands must be rubbed for at least:
30 seconds
10 seconds
20 seconds
One minute
Clean aprons can be used for wiping hands.
True
False
Hand sanitizers can be used in place of hand washing during busy periods.
True
False
All food on display must be protected by packaging, sneeze guards, display cases or through other means.
True
False
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
True
False
Cutting boards must be sanitized at least three times a day
True
False
Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.
True
False
Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.
True
False
Bathrooms for employees must be provided:
When there are more than 35 seats
Always
When there are more than 19 seats
Never
Wiping cloths must be stored in a sanitizing solution with a strength of:
100 ppm
50 ppm
25 ppm
10% bleach solution
Between each use, cutting boards must be:
Washed
Rinsed
Sanitized
All the above
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
True
False
When manually washing dishes using hot water sanitizing method, which three of the following statements are true:
1. The water must be at 170°F.
2. An immersion basket is needed.
3. A burner or booster is needed to heat the water.
4. A two-compartment sink is necessary.
2, 3 and 4
1, 2 and 3
1, 3 and 4
Hand wash sinks must be provided in or near all of the following areas except:
Food preparation areas
Utensil washing areas
Customer areas
Toilet area
During chemical sanitization, the chemical solution must be checked by
Sight
Smell
Color
Test kit
Which of the following cannot be applied in a restaurant by the supervisor of food operations?
Baited traps
Glue boards
Chemical insecticides and rodenticides
Which of the following will be useful in eliminating insects from an establishment?
Eliminating all potential insect-breeding places, such as rubbish, debris and stagnant
Insecticides
Storing garbage in tightly covered metal containers
All of the above
Which of the following statement is false?
The presence of rodents in a food area is a a critical violation
Food must always be protected against contamination from pests
Food that has been exposed to rodents must be thorougly cleaned
Mice cause destruction of property and contamination of food stores
Which are potential sources of food for rodents?
Garbage
Spilled food
Food residues on equipment
All of the above
When food is unavailable to mice that have infested in a restaurant, they will ...
Gnaw on wood for nourishment
Hibernate
Attack humans
Die or move away
