WorksheetsAlways Food Safe Chapter 3.1
Total questions: 20
Worksheet time: 10mins
What is the main role of a manager (PIC) in ensuring food safety?
Involvement in day-to-day activities like cooking and cleaning
Observing, managing, and training staff
Preparing meals for customers
Handling customer complaints
Why is personal hygiene important in food handling?
It helps in reducing food costs
It ensures faster food preparation
It protects the public by providing safe food
It increases the number of customers
What is a common source of food contamination mentioned in the text?
Unwashed fruits
Improperly washed hands
Expired ingredients
Dirty kitchen surfaces
Which of the following is NOT a benefit of maintaining personal hygiene in food handling?
Complying with legal requirements
Increasing odds of passing a DOH inspection
Reducing cross contamination hazards
Increasing food preparation speed
What should you do before applying liquid soap in the 6 Steps - Hand Washing Guide?
Rinse hands with clean hot water
Rub in liquid soap
Work the palms and wrists
Use a hand sanitizing solution
How long should you work the palms, wrist, lower forearm, and back of the hands according to the hand washing guide?
10 seconds
15 seconds
20 seconds
30 seconds
What is the ideal temperature for the water used in the first step of hand washing?
Below 60°F
Around 80°F
Above 100°F
Exactly 90°F
When should hand sanitizing solutions be used according to the document?
As a replacement for hand washing
Only when soap is unavailable
As an additional good practice
Before using gloves
Which of the following is NOT a recommended time to wash hands?
After using the restroom
Before handling raw food
After using a phone
Before entering a service area
When should staff wash their hands to prevent cross-contamination?
Before handling money
After handling waste food
Before touching customer/other people
After handling any source of potential allergen
What is the recommended practice for fingernails in a food preparation area?
Keep them long and polished
Keep them short, clean, and well-trimmed
Wear false fingernails
Paint them with clear polish
How should cuts, spots, and skin infections be covered to prevent contamination?
With a clear bandage
With a waterproof bandage
With a cloth bandage
With a paper bandage
What percentage of adults carry Staphylococcus Aureus in their nose and throat?
20%
30%
40%
50%
What should staff do if they lose a bandage?
Continue working
Tell their manager immediately
Replace it themselves
Ignore it
What is the recommended method for tasting food during the cooking process?
Use one spoon for tasting and the same for taking food
Use two spoons, one for tasting and one for taking food
Use a fork for tasting and a spoon for taking food
Use a knife for tasting and a spoon for taking food
Why should staff avoid handling cell phones when preparing food?
Phones are expensive and can be damaged
Phones contain a lot of bacteria and viruses
Phones can distract staff from their tasks
Phones are difficult to clean
What should staff do if they sneeze into their hands while handling food?
Continue working as usual
Use a tissue to wipe their hands
Wash their hands immediately
Use hand sanitizer
What is the main purpose of single-use gloves in food handling?
To keep hands warm
To provide an extra layer of protection against cross contamination
To make handling food easier
To reduce the cost of cleaning
When should gloves be replaced according to the guidelines?
Only at the end of the day
Every hour regardless of the task
When they rip, become dirty, or after handling raw food
Only when handling ready-to-eat food
Why is it important to not wear nail polish or false fingernails when working with food?
No one want to see dirty fingers, so nail polish will hide the dirt.
Nails get in the way of holding things properly.
If you don't have long eyelashes to match, what's the point?
It can be difficult to see dirt under fingernails and they can chip and fall into food
