Food Handler's Basic Course Study Guide

How cold does a salad bar or refrigerator have to be to keep food safe? A. Cold - 41°F B. Cold - 65°F C. Cold - 51°F D. Cold - 55°F

A. Cold - 41°F

No bare hand contact is required when foods requiring no additional cooking are served. A. True B. False

A. True

You should store chemicals separate and away from foods. A. True B. False

A. True

What is the danger zone? ________

Any temperature between 41 F and 135 F is called the danger zone. Bacteria can grow fast and make toxins that can make you and others sick.

The most important reason to wash, rinse and sanitize a meat slicer or knife is to: A. Eliminate odors and tastes from getting into other foods B. Prevent bacteria on one food from contaminating another food C. Make the meat slicer or knife last longer and look better D. Prevent garlic or other flavors from getting onto other foods

B. Prevent bacteria on one food from contaminating another food

You found cooked rice left out on the counter all night, the safe way to handle it is to: A. Put the rice in the refrigerator B. Throw the rice into the garbage C. Take a temperature of the rice D. Reheat the rice to 165°F (74°C)

B. Throw the rice into the garbage

When must you change single-use gloves? A. Every hour B. At the beginning of the shift C. Before handling ready-to-eat food D. Before handling raw meats

C. Before handling ready-to-eat food

What is it called when someone gets sick from eating food contaminated with germs or toxins? A. Potentially hazardous food B. Ptomaine poisoning C. Foodborne illness D. Raw food

C. Foodborne illness

How hot must food be kept at on the steam table to keep food safe? A. Hot - 120°F B. Hot - 130°F C. Hot - 135°F D. Hot - 165°F

C. Hot - 135°F

When must you wash your hands? A. After sneezing or coughing B. After touching raw meat C. After eating or drinking D. All of the above

D. All of the above

Where in the refrigerator should you store raw meat? A. Above the vegetables B. Next to the vegetables C. With the vegetables D. Below the vegetables

D. Below the vegetables

What are ready-to-eat foods?________

Ready-to-eat foods are foods that can be eaten raw or without further preparation, washing or cooking.

What is the sequence of washing your hands?__________

Use running warm water with soap, scrub hands and rinse, dry hands with a single-use towel

How many teaspoons of bleach should be used per gallon of water when cleaning utensils, surfaces and equipment? a. 1-2 teaspoons b. 2-3 teaspoons c. 3-4 teaspoons d. 4-5 teaspoons

a. 1-2 teaspoons

When can you come back to work after having symptoms of vomiting or diarrhea? a. 24 hours b. 2 days c. 5 days

a. 24 hours

If you are ill, tell your manager before starting work. a. True b. False

a. True

You must wash your hands between changing gloves. a. True b. False

a. True

How do you get rid of parasites within fish meat? a. cook to the right temperature b. store in ice before-hand c. wipe down the fish with a rag

a. cook to the right temperature

What should a food handler use to move ready to eat food? a. utensils/gloves b. paper towel c. fork

a. utensils/gloves

Should you keep different raw meats separate from each other? a. yes b. no

a. yes

How long should you wash your hands for? a. 10 seconds b. 20 seconds c. 30 seconds

b. 20 seconds

When you have a sore throat with fever or diarrhea, you should: a. Go to work and tell your coworkers to be careful around you b. Call your manager and report that you are sick c. Take medicine to stop the symptoms and go to work d. Not tell anyone and continue working

b. Call your manager and report that you are sick

What should you use to check the temperature of the food? a. laser thermometer b. metal-stem probe thermometer c. your hand d. holding your hand near the food to feel the temperature

b. metal-stem probe thermometer

Can raw and unwashed food be stored with ready-to-eat food? a. yes b. no

b. no

What should you do to foods to keep them hot? a. cover and leave alone to store heat b. stir the food and use a cover to retain the heat inside c. leave open and stir occasionally

b. stir the food and use a cover to retain the heat inside

What do you do with contaminated food? a. throw it away and keep going b. throw it away and tell the manager c. wash it off d. heat it up to 135 F

b. throw it away and tell the manager

Food handlers can contaminate food when they: a. Keep fingernails short for easy cleaning underneath b. Change gloves for fresh gloves between tasks c. Have been diagnosed with a foodborne illness d. Drink from a closed beverage cup with lid and straw

c. Have been diagnosed with a foodborne illness

When a food handler gets thirsty, where can they drink from? a. a open-lid cup b. water bottle c. closed beverage cup with lid and straw d. sippy cup

c. closed beverage cup with lid and straw

What are the correct steps for cleaning utensils, food contact surfaces and equipment? a. rinse, wash, sanitize b. sanitize, wash, rinse c. wash, rinse, sanitize

c. wash, rinse, sanitize

How long can food be in the danger zone before it becomes unsafe? a. 1 hour b. 2 hours c. 3 hours d. 4 hours

d. 4 hours

Food handlers can contaminate food when they: a. Discard food left in the danger zone b. Take a break in a designated area c. Keep chemicals away from food d. Have infected wounds or injuries

d. Have infected wounds or injuries

When should a food handler wash their hands? a. before starting work b. handling garbage, dirty dishes, raw food c. cleaning using chemicals d. all of the above

d. all of the above

What can a food handler use to prevent bare-hand contact? a. deli tissue b. spatulas/tongs/forks/utensils c. dispensing equipment d. single-use gloves e. all of the above

e. all of the above

When should you replace your gloves? a. as soon as they become soiled or torn b. before beginning a different task c. after handling raw meats, fish, or poultry d. before handling ready-to-eat-food e. all of the above

e. all of the above

Where should the metal-stem probe thermometer go to take the temperature of the meat? a. the thinnest part b. along the outside c. the thickest part d. the center part e. c and d f. a and b

e. c and d

True or False- Food service gloves can prevent the spreading of germs and is a good substitute for hand-washing

false

True or False- touching ready-to-eat food with bare hands is allowed

false

What is cross contamination? _________

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

True of False- it is better and easier to keep your fingernails short

true

True or False- food may be handled if you cover the injury with a clean bandage, and wear a latex-free glove

true