Foods 2 Objective 1.04

Which is closest to the proper procedure for washing hands in a food service operation?
1. 1. Wet hand with cold water
  2. Apply soap
  3. Vigorously scrub hands and forearms
  4. Clean under fingernails and between fingers
  5. Apply a hand sanitizer
  6. Rinse in sink of coldwater
  7. Dry hands and arms with a single-use paper towel
2. 1. Wet hands with warm water
  2. Apply a hand sanitizer
  3. Vigorously scrub forearms
  4. Clean under fingernails between fingers
  5 . Rinse thoroughly under running water
  6. Dry hands on a common cloth towel
3. 1. Wet hands with cold or hot water
  2. Apply soap
  3. Vigorously scrub hands and forearms
  4. Clean under fingernails and between fingers
  5. Dry hands and arms with a single-use paper towel
4. 1. Wet hands with cold water
  2. Apply soap
  3. Vigorously scrub hands and forearms
  4. Clean under fingernails and between fingers
  5. Dry hands and arms with a single-use paper towel
Which is an acceptable behavior around food?
1. Which is an acceptable behavior around food?
2. Spraying sanitizer to clean a clean counter top
3. Wearing a dirty baseball hat as a hair restraint
4. Wearing clean gloves to handle raw chicken
Which is MOST likely to ensure safety of food being prepared?
1. Apply hand lotion after washing hands
2. Sample the food while preparing it
3. Wear a clean apron over dirty clothes
4. Wear gloves while handling luncheon meats
When handling luncheon meats gloves should be worn when:
1. Bandaged cut on hand
2. When there is not bandage cut on hand
3. Dirty hands
4. Rings on hands
A kitchen employee who has been diagnosed with Hepatitis A should be:
1. Told to go home
2. Reassigned to wait staff
3. Told to wash dishes
4. Told to wear gloves and continue working
A food service worker should wash his/her hands before:
1. Blowing nose
2. Cutting fresh fruit
3. Smoking
4. Touching face
An employee who has symptoms of sore throat and headache and still reports to work should be assigned to work
1. In regular food preparation area
2. Slicing meats
3. Washing dishes
4. Working cash register
Which is proper work attire for a food handler?
1. Clean shirt and pants, closed-toe shoes, hair restraint
2. Clean shirt and pants, closed-toe shoes, long hair not restrained, and dirty baseball cap
3. Clean shirt, pants worn yesterday, dirty shoes, hair restraint and 2 bracelets
4. Clean shirt, pants worn yesterday, dirty shoes, hair restraint, watch and 3 bracelets
Which is NOT a time when single-use gloves should be changed?
1. After handling raw meats and before handling cooked or ready-to-eat food
2. As soon as gloves become torn or soiled
3. At least every two hours during continual use and more often when needed
4. At least every four hours during continual use and more often when needed
Which food handler can contaminate food?
1. Showing symptoms of gastrointestinal illness
2. Washing hands after sneezing
3. Washing hands thoroughly for 20 seconds
4. Wearing gloves to cover cuts on hands

Foods 2 Objective 1.04

Quiz