WorksheetsAlways Food Safe Chapters 3.1 & 3.2
Total questions: 40
Worksheet time: 20mins
What is the main role of a manager (PIC) in food safety according to the document?
To prepare and cook food
To observe, manage, and train staff
To clean the kitchen
To serve meals to customers
What is a common source of food contamination mentioned in the document?
Dirty utensils
Improperly washed hands
Expired ingredients
Unclean uniforms
Which of the following is NOT a benefit of maintaining personal hygiene in food handling?
Builds DOHI confidence
Increases odds of passing a DOH inspection
Reduces hazards associated with cross contamination
Increases food flavor
What is the first step in the 6 Steps - Hand Washing Guide?
Rub in liquid soap
Rinse hands with clean hot water
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 video?
As a replacement for hand washing
Only when soap is unavailable
As an additional good practice
Instead of using water
Which of the following is NOT a recommended time to wash hands?
Before entering a food preparation area
After using the restroom
Before using a cell phone
After handling raw food
Why is it important to keep fingernails short, clean, and well-trimmed in a food preparation area?
To improve appearance
To prevent bacteria harboring
To enhance grip
To avoid nail breakage
What should be done if a staff member has a cut or skin infection?
Ignore it and continue working
Cover it with a waterproof bandage
Use a regular bandage
Apply lotion
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 while working?
Continue working
Inform 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 stirring
Use two spoons, one for tasting and one for taking food from the pan
Use a fork for tasting and a spoon for stirring
Use a single spoon for both tasting and stirring
Why should staff avoid handling cell phones when preparing food?
Phones can be easily damaged by food
Phones contain bacteria and viruses that can transfer to food
Phones are distracting and can cause accidents
Phones can overheat in the kitchen environment
What is the purpose of single-use gloves in food preparation?
To keep hands warm
To provide an extra layer of protection against cross contamination
To make handling food easier
To reduce the need for handwashing
When should gloves be replaced according to the guidelines?
Only when they rip
Every hour regardless of condition
After handling raw meat, poultry, or seafood
At the end of the day
Which of the following habits should food handlers avoid?
Washing hands before eating
Picking their noses
Wearing clean uniforms
Using utensils for tasting
Why is a daily shower before work recommended for staff?
To improve appearance
To reduce bacteria on skin
To prevent offensive body odor
To increase employee morale
What is the main purpose of uniforms in a food operation?
To identify staff roles
To protect food from contamination
To enhance company branding
To provide comfort to staff
Why should outdoor clothing not be allowed in food operations?
It is too casual
It may carry contaminants
It is not fashionable
It is uncomfortable
Which of the following is included in uniforms to prevent physical contamination?
Slip resistant shoes
Jewelry
Loose clothing
Open-toed sandals
What is the main purpose of hair and beard coverings in food preparation areas?
To keep the head warm
To prevent hair from falling into food
To make staff look professional
To match the uniform color
What should be done with aprons when leaving the food preparation areas?
Keep them on
Hang them in the kitchen
Remove and store them
Wear them to the restroom
What type of jewelry is recommended in food establishments?
Large necklaces
Plain wedding bands
Dangling earrings
Gemstone rings
What should a manager do if an employee is found to have one of the BIG 6 illnesses?
Notify the Department of Health immediately.
Allow them to continue working.
Ignore the illness.
Send them home without notifying anyone.
Why is personal hygiene important for food handlers?
It prevents the spread of harmful bacteria and viruses.
It makes the food taste better.
It is required by law.
It helps in cooking food faster.
What is a key responsibility of a manager regarding food safety?
Observing staff to ensure they follow proper hygiene practices.
Cooking all the meals.
Cleaning the kitchen.
Ordering supplies.
What is a main source of contamination in food handling?
Feces on fingertips from unwashed hands.
Dirty kitchen floors.
Expired ingredients.
Improperly stored utensils.
Which of the following is a common point of contamination in food handling?
Using separate cutting boards for raw and ready-to-eat foods
Handling cell phones
Wearing gloves at all times
Using disposable utensils
What is the recommended duration for working thumbs and between fingers while washing hands?
5 seconds
10 seconds
15 seconds
20 seconds
When should you wash your hands to prevent contamination?
After handling money
Before using a computer
After reading a book
Before watching TV
To prevent food contamination, how should fingernails be maintained?
Long and polished
Short, clean, and well-trimmed
Painted with nail polish
Covered with false nails
What type of bandage should be used to cover cuts and skin infections to prevent contamination?
Cloth
Adhesive
Waterproof
Cotton
What should staff do if they have a high-risk wound?
Continue working as usual
Move to a lower risk task
Stop working until cleared by a doctor
Cover it with a regular bandage
When should single-use gloves be replaced?
Every hour
After handling raw meat, poultry, or seafood
At the end of the day
Only when they tear
Which of the following habits should staff avoid to prevent cross-contamination?
Wearing gloves
Picking noses
Washing hands
Using hand sanitizer
Why should uniforms be made of non-absorbent materials?
To enhance comfort
To prevent cross-contamination
To improve work efficiency
To prevent sweat from absorbing into it
How can jewelry pose a risk in food preparation areas?
It can enhance appearance
It can harbor bacteria
It can improve hygiene
It can increase efficiency
Within how many hours should staff be prevented from working if they have had vomiting or diarrhea?
12 hours
24 hours
48 hours
72 hours
If diagnosed with one of the BIG 6, such as Salmonella or Norovirus, what should you do immediately?
Ignore it
Notify the DOH
Wait for symptoms to worsen
Self-medicate
