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Food handlers course: multiple choice|55 Questions and Answers| A+ Graded
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Food handlers course: multiple choice|55 Questions and Answers| A+ Graded
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Food handlers course: multiple choice|55Questions and Answers| A+ Graded
Personal hygiene:
(Why is it important to wear light clothing) - -•Shows dirt more easily, dirt
which may contain microorganisms
-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
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