Question: Food handlers can easily contaminate food when they….:

Answer: “Have been diagnosed wiht a foodborne illness”

Question: When must a food handler wash their hands twice:

Answer: After using the restroom or toilet room, smoking, touching their face (coughing/sneezing) or handling raw meat.

Question: The required cooking temperature for ground red meat (e.g. beef) is:

Answer: 155 Degrees

Question: What symptoms would require you to stay home from work according to the health department?

Answer: Vomiting, Diarrhea, Jaundice (yellowing of the skin or eyes and tea colored urine, or Sore Throat (when accompanied by fever). Coughing and sneezing is not enough to send you home on its own!

Question: The chef touches raw sausage and then touches toasted bread. Is the bread too hot for germs to survive?

Answer: No, the chef has contaminated the bread.

Question: When storing raw meat in a refrigerator, it is most important to store it:

Answer: Below “ready-to-eat” foods— usually on the bottom shelf of the refrigerator.

Question: What precaution must you take with a beverage container so you can drink while in the kitchen?

Answer: A cup with a tight lid and straw….

Question: The best way to keep the hands free from contamination when handling raw meat

Answer: Use tongs for raw meat.

Question: Drying your hands with a SHARED cloth towel….

Answer: Can cause the spread of disease

Question: Drying your hands with a single use towel

Answer: Is the recommended way to dry hands after washing.