Question: Why is it important for you to rinse fruit and vegetables?

Answer: To remove some of the bacteria and dirt.

Question: What is the correct way to do cleaning and sanitizing?

Answer: Wash, rinse, sanitize.

Question: What is the correct cooling procedure you must use for hot foods such as soup?

Answer: Put the soup in a pan 2' deep and into the refrigerator uncovered.

Question: What is the best way to know if a refrigerator is keeping potentially hazardous food (PHF) at or below 41°F?

Answer: Use a food thermometer to check the temperature of food that has been in the refrigerator several hours.

Question: Who is the most important person to prevent foodborne illness?

Answer: you are

Question: What is the correct way that you can rinse fresh fruit and vegetables?

Answer: Place the fresh fruit or vegetables inside the food prep sink and rinse under cold running water.

Question: What is the best way to stop bare hand contact with foods that are ready-to-eat?

Answer: Wash your hands and use single-use gloves or utensils.

Question: How do you know that meat is cooked to the correct temperature?

Answer: Take the internal temperature with a food thermometer.

Question: You cannot work with food or beverage if you have:

Answer: diearreahhh

Question: If you are not a cook, do you need to know how to use a food thermometer?

Answer: Yes, all workers need to know how to use a thermometer and take food temperatures when they want to know if the food is safe.

Question: What do you need to wash your hands?

Answer: Warm running water, soap and paper towels.

Question: Which one of the following can make people sick?

Answer: Undercooking chicken or turkey.

Question: How do you know if reheated food is OK to serve?

Answer: You test the food with a thermometer and make sure it is over 165°F in less than 2 hours.

Question: Why do you stay home from work if you are sick with diarrhea or vomiting?

Answer: You can contaminate the food and make other people sick.

Question: Which of the following would most likely cause cross-contamination?

Answer: Cut raw meat on a cutting board then cut bread on the board.

Question: If you just cut raw meat with a knife and cutting board and want to cut lettuce, what do you do to prevent cross-contamination?

Answer: Wash, rinse, and sanitize the board and knife, and wash your hands.

Question: How cold do you need to keep potentially hazardous food (PHF) to slow the growth of bacteria?

Answer: 41°F or below.

Question: If the manager, owner, or other person in charge (PIC) is not at work, do you need to use good food safety habits?

Answer: Yes. All workers must use good food safety habits.

Question: What is the best thing you can do to prevent bacteria from infecting others?

Answer: Wash your hands often and do not touch ready-to-eat foods with your bare hands.

Question: Why should you cool potentially hazardous food (PHF) quickly?

Answer: To slow the growth of bacteria.

Question: Which food do you need to cook to at least 165°F?

Answer: Raw Chicken.

Question: What must you do to keep bacteria from growing on potentially hazardous food (PHF)?

Answer: Keep them out of the Danger Zone between 41°F and 135°F, and test them with your food thermometer.

Question: When putting raw meat in a refrigerator, it is most important to put it:

Answer: Below ready-to-eat foods.

Question: If you don't know how long a potentially hazardous food (PHF) has been stored at room temperature, you should:

Answer: Put the food in the garbage.

Question: Why can't you touch ready-to-eat foods like sandwiches with your bare hands?

Answer: The germs on your hands may contaminate the food and make the customers sick.

Question: Your equipment such as chafing dishes, steam tables and rice cookers need to keep hot foods at _____ or hotter.

Answer: 135°F

Question: At what temperature do you need to keep hot foods like fried chicken or soup?

Answer: 135°F or higher.

Question: Why do you keep cooked potentially hazardous food (PHF) such as cooked vegetables or fried chicken hot above 135°F until served?

Answer: To keep bacteria from growing in the food.