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WorksheetsFood Safety and Hygiene Practice Questions Part 1
Total questions: 16
Worksheet time: 8mins
Which situation is most likely to contaminate food in a kitchen?
Handling ready-to-eat food after touching raw meat without washing hands
Wearing a clean apron and hair restraint
Storing raw meat below produce in the refrigerator
Labeling and dating all prepared foods
Which personal habit can contaminate food?
Chewing gum while prepping food
Washing hands after using the restroom
Keeping nails short and clean
Wearing a hat or hairnet
Why should food handlers report illness to a manager?
To reduce the risk of spreading pathogens to food
To qualify for extra breaks
So they can be assigned more tasks
To avoid wearing gloves
Personal hygiene is important in foodservice primarily because it helps:
Prevent the transfer of pathogens to food
Reduce food costs
Speed up cooking time
Improve the taste of food
Which clothing or accessory is most likely to spread pathogens?
A dirty apron
A clean, plain band ring
A properly fitted hairnet
Single-use gloves used once and discarded
What should a food handler do with an apron and jewelry when leaving a food-prep area?
Remove the apron and store it properly; take off jewelry that can contaminate food
Keep the apron on to save time and wear all jewelry
Share aprons with coworkers
Only remove jewelry and keep the apron on
Which is the best time to wash hands?
After using the restroom
Before touching clean dishes only
Only at the start of a shift
Only after handling money
What is the correct order of the five steps of proper handwashing?
Wet hands, apply soap, scrub, rinse, dry
Apply sanitizer, scrub, rinse, dry, glove
Scrub, wet hands, rinse, soap, dry
Dry, rinse, scrub, soap, wet hands
About how long should the entire handwashing process take?
At least 20 seconds
About 5 seconds
Less than 10 seconds
At least 1 minute
Why use a paper towel to turn off the faucet or open the restroom door after washing hands?
To avoid recontaminating clean hands
To dry the sink faster
Because water is too hot
To keep the door from locking
Why should food handlers keep fingernails short and clean?
Long or dirty nails can harbor pathogens and rip gloves
Short nails look professional only
Short nails make it easier to cook faster
It is required only for managers
When are gloves required for food handlers?
When handling ready-to-eat foods
Only when washing dishes
Never, if hands are washed
Only outdoors
Which symptom means a food handler must stay home from work?
Vomiting
Mild fatigue only
Sneezing once
A paper cut
If an employee is diagnosed with Hepatitis A or Salmonella Typhi, what should managers do?
Exclude the employee from the operation and follow health department guidance
Assign the employee to dishwashing only
Have the employee wear two pairs of gloves
Let the employee work only during slow periods
Why is it especially important to restrict sick workers around high-risk populations?
High-risk groups are more likely to get seriously ill from foodborne pathogens
They may leave negative reviews
They eat more food
They work slower than others
True or false, It is important to wash between your fingers, under your nails, the tops of your hands.
True
False
