Food Handlers Course Multiple Choices
Personal hygiene:
(Why is it important to wear light clothing) - ANS-•Shows dirt more easily, dirt which may
contain microorganisms
Why is it important to wear a hair-net?:
Who is expempt: - ANS-•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?: - ANS-•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?: - ANS-• 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?: - ANS-• You should not be wearing
any at all
Most important step in preventing food borne illness?: - ANS-•WASHING YOUR
HANDS!!
(3) Specific times when a food handler should wash their hands?: - ANS-1) when
touching money
2)when touching hair
3)if you cough or sneeze
What is recommended when wearing gloves to prepare food?: - ANS-• 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?: - ANS-• 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: - ANS-1) wet hands
2) soap
3) lather
4) rinse
5) towel dry
, 6) turn tap off with towel
(3) personal habits to avoid?: - ANS-• Avoid touching hair and face
• Avoid chewing nails
• Avoid touching clothes
What is the food premise law as it pertains to illness?: - ANS-• 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) - ANS-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: - ANS-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: - ANS-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: - ANS-• First-in-first-out (used to rotate stock)
(4) acceptable methods for thawing food: - ANS-1) put under cold running water
2) put at bottom shelf of fridge
3) microwave if immediately cooking
4) cook from frozen
The five steps (5) necessary to complete the 3 sink method: - ANS-1) scraping: remove
majority of food waste
2) sink #1: washing in clean, warm water with a detergent to remove all organic material
3) sink #2: rinsing in clean water with a minimum temp of 43'C
4) sink #3: sanitizing by soaking in hot water, minimum 77'C or a chemical sanitizer of
appropriate concentration for at least 45 seconds
5) drying: should be done by air drying on a dish rack
Why is the hot water method not recommended: - ANS-•This is because it is to hot and
you could burn your hands. Most are not set this high.
Define "in place cleaning": - ANS-•This is when you clean equipment that cannot be
moved but must be "cleaned in place"
Personal hygiene:
(Why is it important to wear light clothing) - ANS-•Shows dirt more easily, dirt which may
contain microorganisms
Why is it important to wear a hair-net?:
Who is expempt: - ANS-•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?: - ANS-•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?: - ANS-• 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?: - ANS-• You should not be wearing
any at all
Most important step in preventing food borne illness?: - ANS-•WASHING YOUR
HANDS!!
(3) Specific times when a food handler should wash their hands?: - ANS-1) when
touching money
2)when touching hair
3)if you cough or sneeze
What is recommended when wearing gloves to prepare food?: - ANS-• 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?: - ANS-• 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: - ANS-1) wet hands
2) soap
3) lather
4) rinse
5) towel dry
, 6) turn tap off with towel
(3) personal habits to avoid?: - ANS-• Avoid touching hair and face
• Avoid chewing nails
• Avoid touching clothes
What is the food premise law as it pertains to illness?: - ANS-• 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) - ANS-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: - ANS-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: - ANS-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: - ANS-• First-in-first-out (used to rotate stock)
(4) acceptable methods for thawing food: - ANS-1) put under cold running water
2) put at bottom shelf of fridge
3) microwave if immediately cooking
4) cook from frozen
The five steps (5) necessary to complete the 3 sink method: - ANS-1) scraping: remove
majority of food waste
2) sink #1: washing in clean, warm water with a detergent to remove all organic material
3) sink #2: rinsing in clean water with a minimum temp of 43'C
4) sink #3: sanitizing by soaking in hot water, minimum 77'C or a chemical sanitizer of
appropriate concentration for at least 45 seconds
5) drying: should be done by air drying on a dish rack
Why is the hot water method not recommended: - ANS-•This is because it is to hot and
you could burn your hands. Most are not set this high.
Define "in place cleaning": - ANS-•This is when you clean equipment that cannot be
moved but must be "cleaned in place"
