RH Food handler review

Washing your hands is required:

All of the above

Who is responsible for making sure food is safe and wholesome?

All of the above

You should not go to work if you are sick with what symptoms?

All of the above

What is a substitute for proper hand washing?

None of the above. There is no substitute for hand washing.

Which of the following is correct?

Place sliced, cooked meat into a shallow pan and place in a refrigerator to cool.

Which of the following must be cooked to a minimum of 165° F?

Poultry.

How should you wash dishes by hand?

Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.

Which is the correct way to wash dishes, utensils and equipment?

Pre-scrape wash, rinse and sanitize; then air dry.

Raw chicken must be cooked to what minimum temperature?

165o F.

Hot, cooked potentially hazardous food must be maintained above what temperature?

Above 135° F at all times.

Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:

All of the above.

Which of the following foods would be approved for use in your establishment?

Any food that is from an approved source, properly labeled, and in proper condition.

The best way to destroy any harmful germs that may be present in foods is to:

Cook foods to the right temperature.

Which of the following are potentially hazardous foods?

Cut lettuce, sliced tomatoes and baked potatoes.

When must you wash your hands?

Each time your hands or gloves become contaminated.

Which of the following is incorrect?

Employees may eat in the kitchen as long as they use napkins, utensils, and wash their hands.

The safest way to thaw (defrost) foods is:

In the refrigerator.

A proper way to thaw frozen chicken is:

Let it thaw in the refrigerator.

Potentially hazardous foods are:

Milk, meat, cooked rice and eggs.

Thermometers are required in kitchens to:

Monitor temperatures of food in the refrigerator and freezer, and check hot holding on the steam table and cooking temperatures.

A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?

Put the hot beans in a shallow layer no more than four inches deep, and refrigerate without a cover.

Which of the following is not a good practice while working in food service?

Putting a lot of hair spray in so that you can look your best.

Bare hand contact is not allowed when handling:

Ready-to-eat foods.

While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?

Remove the chemicals and tell your supervisor.

You notice your glove is torn; what should you do?

Remove your gloves, wash your hands with soap and water for at least 20 seconds in the hand wash sink and put new gloves on.

Which of the following kills germs?

Sanitizing.

Which is the correct way to wash your hands?

Scrub hands for 10 - 15 seconds with soap and warm water, rinse for 5 -10 seconds for a total of 20 seconds, and dry with a paper towel.

When you wear gloves, you must:

Still wash your hands.

If you have a cut on your hand, you must:

Stop the bleeding, cover it with a bandage and wear a non-latex glove.

Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?

The foods let bacteria grow when stored at unsafe temperatures.

Under what circumstances can you smoke or eat in the kitchen?

There are no circumstances which allow and employee to smoke or eat in the kitchen.

Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?

To keep bacteria from growing in the food.

Why must potentially hazardous foods be cooked to proper temperatures?

To kill the germs that might cause food-borne illness.

Why are all food service workers required to understand and apply food safety knowledge?

To prevent the spread of illnesses through food.

What are the steps for proper hand washing?

Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse and then dry your hands with a disposable paper towel.

As you enter the kitchen to start your working day. What should you do before handling food?

Wash hands thoroughly with warm water and soap for at least 20 seconds.

What is the difference between washing and sanitizing?

Washing removes contamination and sanitizing destroys microorganisms.

Cross-contamination is:

When germs spread from one place to another.

Where or when can you smoke and eat in the establishment?

You can never smoke or eat in the kitchen or in areas where food is prepared or stored.

When using disposable gloves, how often do you need to change your gloves and/or wash your hands?

You need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated.