Food Handler Safety and Sanitation
This deck covers essential questions and answers related to food handler safety and sanitation practices, including handwashing, symptom reporting, food storage, and cross-contamination prevention.
Which item is Not appropriate for drying hands?
A. single use paper towel
B. warm air hand dryer
C. hot air hand dryer
D. clean apron
Clean apron
Key Terms
Which item is Not appropriate for drying hands?
A. single use paper towel
B. warm air hand dryer
C. hot air hand dryer
D. clean apron
Clean apron
Should good handlers wash hands with gloves on?
A. yes, to save money
B. yes, if the gloves are not torn
C. no, the gloves will rip when washed
D. no, gloves must be changed and hands must be washed with each new task
No, gloves must be changed and hands must be washed with each new task.
Food handlers must tell the manager when they have which symptom
A. jaundice
B. ringing ears
C. twitching muscles
D. tunnel vision
Jaundice
A food handler is NOT required to wear a hair covering while
A. taking a break
B. mopping the floor
C. prepping food
D. washing dishes
Taking a break
A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable?
A. yes, as long as the food handler rinses the handwashing station after use
B. yes, as long as there is nothing else in the handwashing sink
C. no, the soap at the handwashing station won't clean pans
D. no, the handwashing station should only be used for handwashing
No, the hand washing sink should be used for hand washing only
What is the biggest food safety risk when a food handler wears dirty clothes to work
A. other employees might make fun of the food handler
B. the food handler might smell
C. dirty clothes might carry pathogens
D. customers might be offended
Dirty clothes might carry pathogens
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| Term | Definition |
|---|---|
Which item is Not appropriate for drying hands? | Clean apron |
Should good handlers wash hands with gloves on? | No, gloves must be changed and hands must be washed with each new task. |
Food handlers must tell the manager when they have which symptom | Jaundice |
A food handler is NOT required to wear a hair covering while | Taking a break |
A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable? | No, the hand washing sink should be used for hand washing only |
What is the biggest food safety risk when a food handler wears dirty clothes to work | Dirty clothes might carry pathogens |
Food handler may eat in an area used for | Employee breaks |
Food handlers must tell the manager when they have what symptom | Diarrhea |
A food handler may chew gum when | Taking a break |
Which symptom must a food handler report to the person in charge | Vomiting |
What is the maximum temperature at which cold TCS food may be stored? | 41 degrees Fahrenheit |
A food handler uses food in storage that will expire tomorrow before using food that will expire next week. What practice is the food handler using? | FIFO (First In First Out) |
If raw meet and poultry are stored in the same cooler, the raw poultry must be stored | Below the raw meat |
When using FIFO method correctly, the food stored in the front should be the food that | Will expire first |
Ready to eat TCS food that was prepped by a food handler must have a label that identifies | When the food must be sold, eaten, or thrown out. |
A food handler must check the temperature off TCS food being held at least every | 4 hours |
TCS food must be cooled to what temperature in the first two hours | 70 degrees Fahrenheit |
Ground meat is safe to serve if cooked to what internal temperature | 155 degrees Fahrenheit |
What must a food handler do to a thermometer before using it? | Wash it, rinse it, sanitize it, and allow it to air dry |
What is the correct cooking temperature for barbecued chicken that is being prepared at an outdoor event | 165 Degrees Fahrenheit |
After TCS food has reached 165 degrees F in a microwave oven, the food should be | Left to stand covered for 2 mins before serving |
Which practice could contaminate food | Serving different food items with the same utensil |
What should a food handler do I'd a customer is experiencing an allergic reaction | Call the emergency number for assistance |
Which action could cause cross contamination in a self service area | Customers returning to the food bar with their original plates |
Warm bottled beverages are in a tub surrounded by ice, cooling for later service. What should the food handler do with the ice that remains in the tub? | Keep it in the tub and use it to cool other bottled beverages |
To prevent cross-contact, what should food handlers do to utensils | Wash, Rinse, and sanitize the utensils Before use |
Which is a common food allergen | Wheat |
A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard? | Chemical |
What should a dish washer do to make sure a sanitizer will work well? | Use a test kit to make sure the sanitizer is the correct strength |
What should the temperature of the detergent water be in a three- compartment sink? | 110 degrees Fahrenheit |
Sanitizers work best when the | Items are sanitized for the correct amount of time |
A cutting board must be set aside and shown to a manager when it is | Chipped or cracked |
When in constant use, food contact surfaces must be cleaned and sanitized at least every | 4 hours |
After a prep table has been cleaned and sanitized the surface must be | Allowed to air dry |
What should be done with dishes are before washing it in the dishwasher | Scrape or rinse it |