Kitchen and Food Safety Rules Review

What must foodhandler's do after touching their hair, face, or body?

• a. wash their hands

• b. rinse their gloves

• c. change their aprons

• d. use a hand antiseptic

What should foodhandlers do after prepping food and before using the restroom?

• a. Wash their hands

• b. Take of their hats

• c. Change their gloves

• d. Take off their aprons

Which piece of jewelry can be worn by a foodhandler?

• a. Diamond ring

• b. Medical bracelet

• c. Plain metal band

• d. Watch

Foodhandlers should keep their fingernails:

• a. short and unpolished

• b. long and unpolished

• c. long and painted with nail polish

• d. short and painted with nail polish

Hands should be washed after:

• a. using the restroom

• b. touching the hair, face, or body

• c. taking out garbage

• d. all of the above

Refrigerate perishable foods after:

• a. one hour

• b. two hours

• c. three hours

• d. four hours

The five main kitchen hazards are:

• food, juice, meat, poultry, and fish

• falls, cuts, electrical shocks, burns, and poison

• showers, sinks, baths, counters, and floors

• cabinets, drawers, counters, appliances, and microwaves

The people who are most at risk for food poisoning are:

• teenagers, infants, and women

• senior citizens, adolescents, and boys

• girls, old people, and young people

• older adults, very young children, and people with chronic illnesses

Use a knife to tighten a screw on a pan handle.

• Safe

• Unsafe

Wipe up any spills immediately.

• Safe

• Unsafe