WorksheetsHygiene and Cleanliness
Total questions: 40
Worksheet time: 20mins
Towels that come in contact with raw meat, poultry, or seafood should be kept separate from other cleaning towels.
True
False
Contact time, temperature, and concentration affect the effectiveness of sanitizers.
True
False
Food cannot be contaminated if a food handler touches his or her face.
True
False
Wearing gloves can take the place of handwashing.
True
False
Cleaning reduces pathogens on a surface to safe levels.
True
False
What is the most important part of personal hygiene?
Tying hair back
Removing all jewelry
Hair washing
Handwashing
Gloves should be worn at all times except when
handling raw meat.
starting a new task.
handling ready-to-eat foods.
washing produce.
What condition describes a very yellow or orange coloring of the skin associated with Hepatitis A?
Norovirus
Jaundice
Salmonella
Anemia
Removing food and other dirt from a surface is called
cleaning.
sanitizing.
disinfecting.
decontaminating.
What reduces pathogens on a surface to safe levels?
Cleaning
Sanitizing
Disinfecting
Decontaminating
If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after
2 hours.
4 hours.
6 hours.
8 hours.
Chemicals that remove food, dirt, rust, stains, and minerals are
cleaners
detergents
degreasers
delimers
What type of cleaner dissolves grease?
Detergent
Degreaser
Delimer
Soap
Which type of cleaner has a scouring agent that helps scrub hard-to-remove dirt?
Soap
Detergent
Delimer
Abrasive
Which type of detergent removes fresh dirt and can be used on almost anything?
General-purpose
Neutral
Heavy duty
Alkaline
When washing hands, the water should be
cool.
warm.
as cold as you can comfortably stand.
as hot as you can comfortably stand.
To use gloves properly,
wash the gloves before reusing.
use the gloves in place of handwashing.
wash your hands before putting on gloves.
wear loose-fitting gloves that come off easily.
If a foodservice employee has diarrhea or vomiting, he or she should
call in sick and stay home.
tell the manager after beginning work.
only perform nonfood-preparation tasks.
wear clean, disposable gloves when preparing food.
If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least
100°F (38°C)
141°F (61°C)
171°F (77°C)
200°F (93°C)
In a three-compartment sink, what goes in the first compartment?
Detergent
Rinse water
Sanitizing solution
Delimer
In a three-compartment sink, what goes in the second compartment?
Detergent
Rinse water
Sanitizing solution
Delimer
In a three-compartment sink, what goes in the third compartment?
Detergent
Rinse water
Sanitizing solution
Delimer
A system that organizes all of the cleaning and sanitizing tasks in the kitchen is a(n)
HACCP plan.
cleaning program.
master cleaning schedule.
integrated pest management program.
A system that prevents, controls, and eliminates pest infestation is called a
HACCP plan.
cleaning program.
master cleaning schedule.
integrated pest management program.
If a food handler has just finished preparing raw chicken, the food handler needs to
wash his or her gloves.
change his or her gloves.
wipe his or her gloves with a towel.
check his or her gloves for rips.
After washing your hands, you should dry your hands with
a single-use paper towel
a multiple-use paper towel
your apron
a kitchen towel
Objects being sanitized must be immersed in the solution for a specific period of time called the
concentration time.
contact time.
contact temperature.
concentration temperature.
What are ready-to-eat foods?
Food items that have been prepped and washed but need to be cooked.
Food items that have been prepped but need to be washed and cooked.
Food items that can be eaten after they have been recooked.
Food items that can be eaten without further preparation, washing, or cooking.
Which food handler should go to work?
A food handler with a fever.
A food handler with diarrhea.
A food handler who has the flu.
A food handler who has a headache.
After emptying the dishwasher, you notice that a few plates are still dirty. What should you do?
Wipe off the dirt with a paper towel.
Scrape off the dirt with your fingernail.
Rinse the dishes under cold water and dry them with a towel.
Rewash the dishes under hot water and soap.
Which is an organization that creates standards for equipment that comes in direct contact with food?
American Foodservice Federation (AFF)
International Sanitation Foundation (ISF)
National Science Organization (NSO)
National Sanitation Foundation (NSF)
A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and
how it should be cleaned.
why the job must be completed.
how long the job takes to complete.
who is to inspect the completed job.
The best way to dry utensils after they have been cleaned and sanitized is
by air-drying.
with a dry cloth.
blowing them dry.
with a clean paper towel.
Which symptom must be reported to a manager?
Headache
Runny nose
Fever
Itchy eyes
The level of dilution of a chemical and water solution is called
solubility.
contact time.
concentration.
chemical control
36. (a) reduces pathogens on a surface to safe levels.
The most important part of personal hygiene is (a) .
38. An (a) is a system that prevents, controls, and eliminates pest infestations.
39. Removing food and other dirt from a surface is called (a) .
40. Hands and arms should be scrubbed with soap for at least (a) seconds.
