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1. When are you required to wash your hands?
a. before starting work
b. before putting on disposable gloves
c. after using the rest room
d. all of the above |
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2. What is the minimum time required to wash your hands properly?
a. 10 seconds
b. 20 seconds
c. 30 seconds
d. none of the above |
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3. Most cases of foodborne illness are caused by food that has been:
a. exposed to unsafe temperatures
b. handled by infected food handlers
c. exposed to cross-contamination
d. all of the above |
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4. What is the proper procedure when you have a cut or burn on your hands?
a. watertight bandage
b. disposable non-latex gloves
c. both (a) and (b)
d. do not work in a foods area |
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1. Microorganisms grow easily in foods such as:
a. meat
b. poultry
c. eggs
d. all of the above |
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2. The temperature “Danger Zone” is between:
a. 32º F/ 0º C – 130º F/54º C
b. 40º F/ 4º C – 140º F/60º C
c. 50º F/10º C – 150º F/66º C
d. 60º F/16º C – 160º F/70º C |
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| b. 40º F/ 4º C – 140º F/60º C |
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3. The best prevention of the Hepatitis A virus is:
a. cook foods thoroughly
b. cool foods properly
c. wash your hands after using the rest room
d. wear a hair net |
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| c. wash your hands after using the rest room |
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1. Most cases of foodborne illness can be linked to:
a. temperature abuse
b. cross-contamination
c. over eating
d. improper thawing of foods |
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2. To stop the growth of harmful bacteria by keeping food hot or cold is called:
a. personal hygiene
b. temperature control
c. “Danger Zone”
d. cross-contamination |
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3. When should thermometers be sanitized?
a. before the first use of the day
b. between products
c. if dropped
d. all of the above |
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4. When preparing food that may be potentially hazardous:
a. remove ingredients for the day’s production
b. allow product to sit at room temperature
c. only remove what you need from the cooler
d. all of the above |
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| c. only remove what you need from the cooler |
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1. A good rule for storage is?
a. HACCP
b. FIFO
c. ASAP
d. none of the above |
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2. Product stored out of original containers should have a:
a. cover
b. label
c. date
d. all of the above |
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3. Which of the following situations could result in cross-contamination?
a. storing raw product over ready-to-eat product
b. changing gloves without washing hands
c. using the same cutting board for cutting raw meat and cheese
d. all of the above |
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4. Product that is not being stored on a pallet must be a minimum of how many inches
off of the floor?
a. 2 inches
b. 4 inches
c. 6 inches
d. 8 inches |
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1. Where should cleaning cloths be stored when not in use?
a. on the counter
b. in the food prep sink
c. in a red bucket of sanitizer
d. in the cooler |
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| c. in a red bucket of sanitizer |
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2. What is the proper cleaning sequence for the three-compartment sink?
a. sanitize, rinse, wash
b. rinse, wash, sanitize
c. wash, sanitize, rinse
d. wash, rinse, sanitize |
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3. One method of pest prevention would be to:
a. keep the warehouse clean at all times
b. have a pellet gun on site
c. set traps
d. report any sightings |
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| a. keep the warehouse clean at all times |
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4. Equipment and utensils should be kept:
a. off of the floor
b. away from drains
c. away from open stairs
d. all of the above |
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