Illinois Food Handler Training

Front

Define foodborne pathogen?

Back

Biological hazards like bacteria & viruses

Front

How can you avoid accidental chemical contamination in the kitchen?

Back

Store chemicals away from food and make sure the containers are clearly labeled.

Front

______________________________ is when food comes into contact with a food hazard and becomes potentially dangerous.

Back

Cross-contamination

Front

Identify the THREE ways cross-contamination can occur in the kitchen.

Back

Through unwashed hands, using the same cutting board for raw meat and vegetables, and improper storage of food

Front

Which of the following lists the 5 steps to proper handwashing? Wet, lather, scrub, rinse, dry, Rinse, lather, scrub, towel, dry, Soap, rinse, shake, dry, clap

Back

Wet, lather, scrub, rinse, dry

Front

What is the minimum time you must spend on handwashing?

Back

20 seconds

Front

Select the correct list of 5 instances when you must rewash your hands: After using the restroom, before eating, after touching garbage, after coughing or sneezing, after handling raw meat

Back

After using the restroom, before eating, after touching garbage, after coughing or sneezing, after handling raw meat

Front

It is recommended to “double handwash” in which of the following situations, and how should this be done? When hands are visibly soiled; wash hands with soap and water, dry, then wash again with soap and water.

Back

When hands are visibly soiled; wash hands with soap and water, dry, then wash again with soap and water.

Front

Where must an employee wash their hands?

Back

In the sink meant for handwashing. Bathroom sink and hand sink in food preparation area.

Front

Name at least THREE things that must be available at the sink in question #10:

Back

liquid soap, paper towels and garbage can OR air dryer, clock