Food Safety Quiz Food handlers

How often is the person-in-charge (PIC) required to be onsite?

• Only when working with undercooked meats and oysters.

• Every kitchen requires a PIC to be present during operation.

• Kitchens that do not meet the health code must always have a PIC on call.

• During rush hour.

How many Americans get sick from food borne illness annually?

• 45 thousand, resulting in 300 deaths.

• 48 million, resulting in 3,000 deaths.

• 53 million, resulting in 4,000 deaths.

• 84 thousand, resulting in 1,000 deaths.

According to the video, what is most important factor in food safety?

• Cleanliness.

• Organization.

• Profit.

• Communication.

Which foods require extra caution?

• Undercooked meats and eggs.

• Oysters and sprouts.

• Unpasteurized milk or juices.

• All the above.

When referencing highly susceptible populations, what does the acronym “YOPI” stand for?

• Younger than 15 years, Older than 55 years, Poor Health, Immune Compromised.

• Younger than 10 years, Older than 70 years, Pregnant Women, Inactive People.

• Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised.

• Younger than 1 year, Older than 60 years, Poor Health, Inactive People.

When should you wash your hands?

• Throughout the day, even if your hands look clean.

• Before touching or preparing food.

• After any possible contamination from germs.

• All the above.

What symptom(s) are included in the 24-hour rule?

• Vomiting.

• Diarrhea.

• Cough or sore throat.

• All the above.

What is the main purpose of using gloves?

• To protect your hands from food.

• To protect your hands from germs.

• To protect food from germs.

• To protect food from your hands.

What is the most common food hazard?

• Physical hazards.

• Biological contamination.

• Chemical contamination.

• Miscommunication.

According to the video, which of the following is NOT listed as an important “Good Personal Hygiene Practice”?

• Stay home for at least 48-hours after being sick.

• Keep fingernails trimmed and following handwashing rules.

• Wear proper work clothing and use hair restraints when needed.

• Always cover cuts and burns with bandages and gloves.