Food Handler Study Guide
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| If you have a cut, that is not infected you should | Wash your hands, put on a clean bandage and wear gloves.
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| Sick food service workers should | stay home.
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| When should you change your disposable gloves? | After using the toilet, sneezing or coughing, taking out garbage or handling raw meat or poultry.
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| What is the last thing you should do when leaving the bathroom? | Open the door by using a paper towel to open the door.
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| Why are all food workers required to understand and apply food safety knowledge? | To prevent the spread of illness through food.
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| What is the best way to prevent the spread of germs? | Wash your hands.
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| When should food service workers wash their hands? | After using the toilet, before starting work, after breaks, after handling raw food, dirty dishes or garbage.
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| What is the most likely way to cross-contaminate? | Using one cutting board for raw meat and other ready-to-eat foods.
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| How much bleach should be used for sanitizer solution? | It varies, use a test strip.
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| What are the steps of washing your hands? | Wash hands with warm water and soap for 20 seconds, rinse and dry with paper towel.
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| What is cross-contamination? | The spread of germs from one place to another.
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| What should every hand washing sink have? | Hot and cold running water, soap and paper towels.
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| What should you do before starting the mechanical dishwasher? | Check detergent and sanitizer levels.
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| What is the correct way to wash dishes in a restaurant? | Wash, rinse, sanitize and air dry.
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| How many sinks are required for manual dishwashing in a restaurant? | 3
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| What is the minimum time dishes should soak in sanitizer? | There is no minimum time.
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| How do you know if your steam table is keeping food warm enough? | Use a thermometer to check the temperature of food.
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| Why is it important to cool food quickly? | To prevent bacteria from growing.
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| At what temperature should cold food be kept? | 33-39 degrees.
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| What should you do with food that has been kept in the "Food Danger Zone" too long? | Throw it out!
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| When receiving a shipment of food at your restaurant what should you do? | You should Inspect all food for damage and correct temperature.
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| What are approved sources for meat, seafood or poultry? | A government approved facility that has a license to process food.
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| Can home-cooked or processed foods be served at a restaurant? | NO!
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Created by:
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