SafeStaff Food Handler Certificate
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1. Employee hands must be scrubbed thoroughly for 10-15 seconds
when handwashing. - ANS ✓True
2. Cuts, burns or sores on fingers should be covered with a clean and dry
___________ and protective moisture-roof barrier, such as a finger cot. -
ANS ✓Bandage
3. Expensive and dangerous food inspection violations can result when
hand sinks are not _________. - ANS ✓Stocked
4. Employees must ________ hands after employee breaks. - ANS ✓Wash
5. Never wipe or dry ________ on your pants or apron. - ANS ✓Hands
6. Research has shown that a common cause of foodborne illness is: -
ANS ✓All of the above (poor personal hygiene, cross-contamination, time
and temperature abuse)
7. Food employees must wash hands: - ANS ✓All of the above (in between
tasks, after using the bathroom, after taking out the garbage)
SafeStaff Food Handler
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SafeStaff
8. Sick employees should: - ANS ✓Immediately tell a manager or supervisor
they are ill.
9. To reduce foodborne illness employees should: - ANS ✓All of the above
(change gloves as needed, report illness to managers, wash hands
frequently)
10. It is not necessary to label stored food with a date. - ANS ✓False
11. FIFO is a foodborne illness. - ANS ✓False
12. Lunch rush is a good time for deliveries because lots of
employees are on duty. - ANS ✓False
13. If food is unsafe when received; it can be made safe later. - ANS
✓False
14. Reject food when containers are ____________, ice crystals are in
packaging or on food, signs of pests are present, use-by / expiration
dates have passed and when dry goods are damp or wet. - ANS
✓Damaged
15. FIFO stands for ___________________________. - ANS ✓First in first out
16. When food is stored properly, ready-to-eat foods must be stored
__________ or away from raw foods. - ANS ✓Above
17. Frozen food should be delivered _________ solid. - ANS ✓Frozen
SafeStaff Food Handler
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