WorksheetsFood Handlers Chapter 5
Total questions: 13
Worksheet time: 7mins
Which of the following surfaces must be both cleaned and sanitized?
Cutting boards
Storage shelves
Floors
Walls
What should you do if you notice worn or cracked equipment?
Continue using it until it breaks
Try to repair it yourself
Ignore it
Set it aside and report it to your manager
How often should food-contact surfaces be cleaned and sanitized if they are in constant use?
Every eight hours
Every four hours
Every hour
Every two hours
What is the first step in the procedure for cleaning and sanitizing surfaces?
Sanitize the surface
Rinse the surface
Scrape or remove food from the surface
Wash the surface
Which of the following is NOT a step in using a three-compartment sink?
Rinse, scrape, or soak items before washing
Wash items in the first sink
Dry items with a towel
Rinse items in the second sink
What is a sign that pests might be present in the operation?
Clean floors
Droppings
Fresh paint
Bright lighting
What should you do with garbage containers to prevent contamination?
Clean them near prep areas
Leave them open
Clean the inside and outside often
Ignore them
What is the correct procedure for cleaning stationary equipment?
Wash, rinse, sanitize, air-dry, unplug
Unplug, remove parts, wash, rinse, sanitize, air-dry
Rinse, wash, sanitize, unplug, air-dry
Sanitize, wash, rinse, unplug, air-dry
Why should you not rinse items after sanitizing them in a three-compartment sink?
It wastes water
It could contaminate the surfaces
It takes too much time
It is unnecessary
What should you do if you spot signs of pests?
Tell your manager
Try to handle it yourself
Clean the area thoroughly
Ignore them
What is the correct temperature for the water in the first sink of a three-compartment sink?
100°F (38°C)
120°F (49°C)
90°F (32°C)
110°F (43°C)
Removing food and other dirt from a surface is called...
Cleaning
Sanitizing
Drying
Scraping
Reducing pathogens on a surface to safe levels is called...
Cleaning
Sanitizing
Drying
Scraping
