Is it OK to use a handwashing sink to store dirty dishes?
A.
Yes, provided the dishes aren't too dirty.
B.
Yes, if you can rinse the sink before use.
C.
Yes, it doesn't matter how you use a handwashing sink.
D.
No, a handwashing sink must only be used for handwashing
2.
Food safety rules require that you scrub your hands for approximately
A.
10 seconds
B.
20 seconds
C.
30 seconds
D.
1 minute
3.
What is the correct procedure for thawing food?
A.
At room temperature for 2 hours, then 2 more hours in a lower than room temperature
B.
In a hot water bath.
C.
Inside a refrigerator, using a microwave or submerged in cold running water.
D.
In a sink at room temperature if the food is in its original packaging.
4.
Hands must be washed
A.
After using the bathroom.
B.
After blowing your nose.
C.
When changing gloves.
D.
All of the these.
5.
Where should chemicals and pesticides be stored?
A.
On the same shelf with food and utensils
B.
Below and away from food and utensils
C.
On the very top shelf away from children
D.
In convenient places throughout the kitchen
6.
A food worker has just finished cutting raw meat on a cutting board and is about to cut lettuce for a salad. What must the food worker do to prevent cross-contamination?
A.
Wipe the board and knife with a cloth rinsed in bleach water
B.
Wash, rinse and sanitize the board and knife; and wash hands
C.
Wipe the board with a paper towel and use a new knife
D.
Rinse the board and knife off with water; and wash hands
7.
Food service gloves are:
A.
A substitute for handwashing and hand sanitizers
B.
Not capable of spreading germs onto other foods
C.
A substitute for rinsing hands in the bleach water
D.
A tool to prevent bare hand contact with food
8.
When using ice to keep foods cold, the food container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?
A.
Check the temperature of the ice
B.
Lift the containers to see if the ice is melted
C.
Put lids on the food containers
D.
Use a thermometer to check the temperature of the food
9.
If a food worker is sick with diarrhea or vomiting, what should the food worker do?
A.
Prepare food in the back of the kitchen away from customers and wash their hands regularly.
B.
Go home or stay away from food and food-contact surfaces.
C.
Work with food, but wash hands often and wear gloves.
D.
Only wash dishes or equipment that is disinfected.
10.
What precaution must you take with the beverage container so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?
