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#1. What is the main reason for food handlers to avoid scratching their scalps?

#2. A food handler has a wound on their finger. Can the wound cause a foodborne-illness?

#3. What is a carrier?

#4. What is jaundice?

#5. When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

#6. What should the temperature of the water be when washing hands?

#7. A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel. What did he do wrong?

#8. Approximately how long should the whole handwashing process take?

#9. After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

#10. When should food handlers wash their hands?

#11. After which activity must food handlers wash their hands?

#12. What is the purpose of a hand antiseptic?

#13. After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?

#14. How should food handlers keep their fingernails?

#15. Why should food handlers not wear false fingernails?

#16. What should a food handler do when working with an infected cut on their finger?

#17. If a food handler has a wound on their arm, they cannot prepare food until they

#18. Which food item may be handled with bare hands?

#19. Which food can be handled with bare hands?

#20. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

#21. A food handler who spends an entire shift forming hamburger patties should change gloves

#22. Single-use gloves do not need to be worn when

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