Food handlers study guide

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

How cold does a salad bar or refrigerator have to be to keep food safe?

A. Cold - 41°F

If you are ill, tell your manager before starting work.

A. TRUE

No bare hand contact is required when serving ready-to-eat foods.

A. TRUE

You must wash your hands between changing gloves?

A. TRUE

You should store chemicals separate and away from foods?

A. TRUE

When you have a sore throat with fever or diarrhea, you should:

B. Call your manager and report that you are sick

The most important reason to wash, rinse and sanitize a meat slicer or knife is to:

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:

B. Throw the rice into the garbage

When must you change single-use gloves?

C. Before handling ready-to-eat food

What is it called when someone gets sick from eating food contaminated with germs or toxins?

C. Foodborne illness

Food handlers can contaminate food when they:

C. Have been diagnosed with a foodborne illness

How hot must food be kept at on the steam table to keep food safe?

C. Hot - 135°F

Where in the refrigerator should you store raw meat?

D. Below the vegetables

Food handlers can contaminate food when they:

D. Have infected wounds or injuries