Food Handlers Quiz Questions And Answers 2022/2023

Why is it important to wear a hair-net?:
Who is expempt:
•It’s to ensure that no hair gets anywhere near or on food
•Those who solely wait on tables are exempt (ex. Servers)

Why might hands be a good source for contamination?:
•This is because our hands contain pores, crevices and folds, which can easily trap dirt and are hard to clean

What should be done with food service workers nails?:

They should be cut down short. In order to prevent dirt from getting trapped where it is hard to clean.
Also no nail polish is permitted when cooking or baking.

What should be done if you are wearing jewellery?:

You should not be wearing any at all

Most important step in preventing food borne illness?:
•WASHING YOUR HANDS!!

(3) Specific times when a food handler should wash their hands?:
1) when touching money
2)when touching hair
3)if you cough or sneeze

What is recommended when wearing gloves to prepare food?:

Switch when there might be cross-contamination!

Why is it important for a food premise regulation to have a separate sink for hand washing?:
Where must it be located?:

To keep the germs from our hands away from clean dishes and food. To prevent bacteria from spreading.
Close to the kitchens (easy access)

The six steps to hand washing:
1) wet hands
2) soap
3) lather
4) rinse
5) towel dry
6) turn tap off with towel

(3) personal habits to avoid?:

Avoid touching hair and face
Avoid chewing nails
Avoid touching clothes

What is the food premise law as it pertains to illness?:

If you are sick it is best to just stay home, so that you will not make others sick as well. If you are sick with diarrhea or vomiting you must stay home for 48 hours. (Best to just get it all out)

The flow of food:
(Why is it important to keep food out of the danger zone)
It is important to ensure food is kept out of the danger zone because between the temperature of 4-60’C it is very easy for bacteria to grow

(3) tips for safe RECEIVING of food:
1) check the temp
2) use only grade A eggs, pasteurized milk products and meat
3) check cans for dents & packages for leak and tears

(3) tips for safe STORAGE of food:
1) keep all food labelled (dates)
2) rotate stock-use FIFO (first in, first out)
3) keep food in appropriate containers/ packages and keep covered

FIFO:

First-in-first-out (used to rotate stock)

(4) acceptable methods for thawing food:
1) put under cold running water
2) put at bottom shelf of fridge
3) microwave if immediately cooking
4) cook from frozen

Why might the Preparation of food be considered “dangerous”:

Crosses in the danger zone (4-60’C) chances of contamination/ temp abuse

(3) tips for safe preparation of food:
1) wash hands before handing food and after each change of task
2) use only clean and sanitized equipment
3) keep raw meat separate from ready-to-eat-food
(Do not cross-contaminate)

What is the recommended method for checking a foods temperature:

By using a calibrated probe thermometer to ensure the food gets cooked completely

Minimum internal temperature for all food:
•74′

Why is beef an exception:

This is because customers can prefer how they like their beef cooked. Bacteria usually grow only on the outside of beef, therefore it kills off the bacteria

What is an acceptable temperature to “hold” food at, (ex. On a “steam table” at a buffet:
•The acceptable temperature to reheat food at must be reheated to an internal temp that is at least as high as the minimum internal temp to which it was cooked to in the first place.

Why is cooling an important step in safe food handling:

Cooling is an important part in safe food handling because it must pass through the danger zone again, quickly in case of any bacteria showing up, that were not killed during cooking

(3) tips to ensure rapid cooling:
1) place large pots of soups, gravy etc in sink of ice water (15-30 min)
2) transfer food from large containers to shallow pans
3) use ice cubes or pop bottles filled with ice

What two recommendations should be used when reheating food:
1) only reheat once
2) also reheat to 74’C as quickly as possible
Within 2 hours

Two examples for safe serving of wait staff in a restaurant:
1) serving staff must not touch the end of knives, forks or spoons
2) use a metal or plastic scoop to serve ice cubes, never a glass

Two examples for safe serving by self serve restaurants:
1) provide adequate spoons or tongs to reduce the temptation of the customer using their hands
2) protect food with sneeze guards or other shielding

What does HACCP stand for:
H- hazards
A- analysis
C- critical
C- control
P- point

Food safety hazards:
(3) types of food safety categories
1) chemical hazards
2) physical hazards
3) biological hazards

Chemical hazards:

May contaminate by accidental addition to food during its storage, preparation or transportation (ex cleaning supplies)

Physical hazards:

Solid pieces of other things found in your food that are not supposed to be in there (ex hair clips)

Biological hazards:

It is living organisms which may already be present in the food when purchased it they may enter food after purchase (viruses, moulds and bacteria)

Are all microorganisms bad:

Not they are not more than 99% or more are harmless

(2) types of harmful bacteria:
1) infection producing bacteria
2) toxin producing bacteria

What is important to note about disease-causing bacteria in food:

It is Important to note that you cannot see, taste or smell disease-causing bacteria

How does the food premise regulation define a hazardous food:
“Any food capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms”

What are the six factors that affect the growth of microorganisms:
1) moisture
2) protein
3) oxygen
4) acidity
5) temperature
6) time

What temperature range is ideal for microorganisms growth:

4-60’C

What is this range called:
•The danger zone

At what rate do bacteria multiply:
•Bacteria grow rapidly

Food premises sanitation: (define cleaning)
•Cleaning- refers to the removal of dirt which may contain or hide microbes

How is proper cleaning accomplished:
•Proper cleaning is accomplished with the use of detergents (soap) which help lift dirt off and keep it in the water

The five steps (5) necessary to complete the 3 sink method:
1) scraping: remove majority of food waste
2) sink #1: washing in clean, warm water with a detergent to remove all organic material
3) sink #2: rinsing in clean water with a minimum temp of 43’C
4) sink #3: sanitizing by soaking in hot water, minimum 77’C or a chemical sanitizer of appropriate concentration for at least 45 seconds
5) drying: should be done by air drying on a dish rack

Why is the hot water method not recommended:
•This is because it is to hot and you could burn your hands. Most are not set this high.

Define “in place cleaning”:
•This is when you clean equipment that cannot be moved but must be “cleaned in place”

What strength should a chemical sanitizer be for this method of cleaning:

The strength should be doubled. In order to ensure all bacteria get killed off.

List (2) reasons why chlorine is the usual choice of sanitization:
1) most available
2) cheapest sanitizer

List the measurements/ratio for a chlorine Sanitizer/water:
•2 teaspoons of bleach for every 4 litres of water

List two (2) rules regulating equipment or utensils:
1) all equipment must be constructed in such a manner that they can be readily cleaned and sanitized
2) any equipment or utensils which touch food must be corrosive resistant, non-toxic, and free from cracks, crevices and open seams.

What should be noted about damp wiping cloths:
•Damp wipe cloths provide the perfect place for microorganisms to grow. Using dirty cloth just spreads bacteria around.

What is recommended for the safe use of cloths in the kitchen:

To put them in the laundry regularly and after they touch juices from raw meat. Or soak them in a sanitization solution.

Why is it important to keep rodents and insects out of the kitchens:

This is because they are capable of carrying diseases from organisms. Rodents and insects carry dirt and microbes on their feet, hair and feces, all of which may end up in a food product.

List the premise for insects and rodents control:
Why is it important:

The premise for insects and rodents control is simple; deny them food and shelter.
Once an infection starts it is very hard to eliminate completely, so recent ion is very important.

List two (2) ways to prevent insect and rodent infestation:
1) use screen doors and windows to keep flies out
2) keep garbage covered

if a food handler has been vomiting or has diarrhea, they should
call in sick and don’t return until the symtoms have been gone for at least 24 hours

after washing, rising and drying hands, its recommended that a food handler
turn off the faucet with a paper towel

which is not a physical hazard
mold on cheddar cheese

what is the proper holding temperature of hot foods
135 or above

Why are elderly people at a higher risk for foodborne illness?
they have weakened immune systems

how often should your bi-metallic thermometer be calibrated
once a day or at the beginning of any shift or if dropped

wheezing and hives are symptoms of
food allergies

which of the folliwing must be cleaned, rinsed and sanitized
cutting boards

foodhandlers must wash their hands before
serving food

a food handler sees rodent droppings in the storage area. whens should he tell the manager
immediately bruh, thats nasty

when washing hands, how long should food handlers scrub their hands and arms
10-15 seconds

how should the temp of a tri-tip steak be taken when cooked
put thermometer in the thiccest part

what is used to test the concentration of sanitizing solution
test kit

which piece of jewelery is a food handlers allowed to wear
plain metal band

hepatitis a is a contagious..
virus

where is the correct place to keep a towel used for cleaning spills when not in use
in the container of sanitizing solution

a food handler notices the cooler temperature is at 48 degrees they should
tell manager immediately

what is the minimum internal cooking temperature of seafood
145 degrees or higher

a food handler who spends an entire shift making turkey sandwiches should change gloves
every 4 hours

a food handler must inform their manager if they have which of the following
sore throat and fever

cold TCS foods should be stored at what internal temperature
41 degrees or lower

to properly cool a pot of chili, a food handler must
put the pot in an ice water bath

which item is stored correctly in the cooler
sliced pineapple stored above raw steaks

which is the definition of sanitizing
reducing pathogens on a surface to a safe level

leftover tortilla chicken soup to be put in hot holding must be reheated to
165 for 15 seconds

what is the second step in cleaning and sanitizing stationary equipment
washing

which one of the following should be reported to your manager
sanitizer concentration is too strong

to properly thaw food a food handler must
place food in a cooler

the third sink in a three compartment sink is for
sanitizing

when do you need to clean and sanitize your workspace
after forming hamburgers and before slicing tomatos

what is the proper cooking temperatures for hamburger patties
155 for 15 seconds

when should thermometers be sanitized
after measuring the temperatures of roast beef

when a food handler stays home when they are sick, they are practicing
good food safety practices

if a food contact surface is in constant use, it should be cleaned and sanitized at least every
4 hours

What is cross contamination?
The transfer of pathogens from one surface or food to another

when should a food handler wash their hands
before putting on single use gloves

which pathogen is not one of the big 6
listeria

which of the following is not a pathogen
pesticides

when tasting food that is to be sold or served, a food handler
may not use a utensil more than once

which of the following is a common allergen
peanuts

for how long must shellfish tags be kept in the department
90 days

what is a a glue board?
c.pest control device

for use in the store, proper storage containers are made of?
stainless steel & copper

what is the temp danger zone according to the 2009 FDA food code
41 F and 135 f

where would you most likely find clostridium botulinum?
swollen cans

where are salmonella spp, most commonly found?
poultry & eggs

in refrigerated case, what is te maximum temp cold food can be held at?
41 F

hepatitis A is a
virus

what is the minimum internal temperature that ground beef has to reach to be safe?
155 F for 15 seconds

what is the cause of ice crystal formation on frozen product ?
partially thawed & then refrozen

hazardous foods that were cooked and then refrigerated must be re heated to what temp
165 F

what does FIFO stand for ?
first in first out

how do you check the temp of packaged lunch meat with a BI- Metallic stemmed thermometer?
place thermometer tightly between 2 packages

what does HACCP stand for?
hazard analysis critical control point

what is a cross connection?
potable water supply & sewer line connects

if a piece of jewelry drops into a salad what kind of contamination will result?
physical

to calibrate a Bi- metallic probe thermometer, you put it in an ice bath and adjust the dial to read what temp?
32 f

in a refrigerated meat room ( 55 F 12.8 C what is the maximum time that food contact surfaces can go between cleaning and sanitizing?
10 hours

you have one cutting board in your small kitchen , you have just sliced some chicken breast for cooking and now need to prepare a green salad. what should you do the cutting board and knife before using them t prepare the salad ?
scrub them with hot water and detergent, rinse thoroughly, and then sanitize them.

is an ice bath an acceptance method to cool foods?
yes

what is the minimum internal cooking temp of pork containing stuffing?
165 f for 15 seconds

potentially hazardous foods in the hot case need to be kept at or above what temp.?
135 f

which of these foods can be stored at room temp?
raw carrots

which of these foods can be held hot at 130 f instead of 135 F?
rare roast beef

an air gap between the faucet and drain is required to prevent what?
back flow

what should you do first to cool a batch of cooked hot soup that was just cooked?
pour into 2 deep shallow pans

your deli cooked lasagna to 165 F and then transported it across town to an event at what temp must the lasagna be once it reaches the events?
135 F

while cleaning the deli case, some of your cleaner got into the food: which type of contamination would this be?
chemical

what is the correct internal cooking temp for pork & fish to be at or above?
145 F for 15 seconds

which sequence is correct?
wash , rinse, sanitize, air dry

what is the correct refrigeration temp for eggs?
45 F

why is listeria monocytogenes such a unique bacteria ?
it can grow in Cold temp

where is Vibrio parahaenmolyticus most commonly found?
shellfish

what is the maximum temp that cold food can be held at in a refrigerated?
41 f

the micro organisms of greatest concern to the food service manager are?
bacteria

what internal cooking temp does chicken have to reach to be safe?
165 f

what is the minimum required temp of sanitizer? chlorine lodine or quaternary ammonium?
55 f

where E coli primarily found?
ground beef

thermometers must be located inside all refrigerated units at their point?
warmest

which type of container can not be sued in our stores?
galvanized metal

where should serving utensils for deli full service salads be placed when not in use?
in the food with handle out

who publishes and updates the food code?
FDA

is the treatment of a clean surface to reduce the number of disease causing microorganisms to safe levels ?
sanitizing

if a bakery employee comes to work with a runny nose & sore throat, which of thew following job activities would you restrict to them?
take out garbage & clean floors

for hot water sensitization , at what temp should utensils be immersed in water for a minimum of 30 seconds ?
171 f

carpeting may be used in which of the following areas?
entrances

employees can help ensure food safety while preparing food by?
all of the above

which symptoms would an employee not have to notify the PIC of ?
a migraine headech

all of the following are common allergens except ?
rice

which of the following is the main vehicle for virus transfer ?
both b and C

which term below is used when two or more cases of the same symptoms occur after consuming the same foods?
food borne illness outbreak

which of the following are benefits of a good food safety system ?
all of the above

what does a flow diagram provide for in hazard analysis?
a map of the sequence of steps or operation involved with a particular food item or process

which is not your responsibility, with respect to government food safety?
finding out which inspector are more lenient and dealing only with them

what pest are highest concern due to their ability to spread illness?
flies and rodents

which of the following is not safe ?
at ambient room temp

included in the duties of the person in charge ( PIC) are ensuring that the relevant regulation are observed and that employe
as part of the cooking process

which of the following groups is not especially susceptible to food borne illness?
young adults

some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by forming which of the following?
spores

as a manager, what is the best way to determine if employee training has been successful?
observe performance of the task that was taught

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