1) What things should you avoid doing so that you don't contaminate food? (Select all that apply) a) Scratching the scalp or touching hair b) Touching pimples or wiping nose c) Washing your hands d) Wearing dirty uniforms e) Coughing, spitting, or sneezing in hands 2) What is the most critical (or important) part of food safety? a) Handwashing b) Cook food thoroughly c) Store cooked foods carefully d) Keep all kitchen surfaces meticulously clean 3) Why should you turn the water off and open the bathroom door with a paper towel? a) So you don't re-contaminate your hands b) So you're-contaminate your hands 4) It's ok to use hand sanitizer instead of washing your hands. a) True b) False 5) When should you use hand antiseptic/sanitizer? a) AFTER you've washed your hands! b) BEFORE you've washed your hands! 6) Some businesses allow you to wear gloves if you have on false nails or nail polish. a) False b) True 7) Gloves provide a barrier between hands and food. a) True b) False 8) You should NEVER wash or reuse gloves. a) False b) True 9) The five steps to handwashing are (Select all that apply): a) Wet hands with hot water b) Scrub hands for 5 seconds c) Rinse with hot/warm water d) Apply soap e) Dry with paper towel f) Scrub hands for 10-15 seconds 10) When should you wash your hands? (Select all that apply) a) After touching, hair, face or body b) After sneezing or coughing c) After touching a clean towel d) After smoking eating and drinking e) After clearing tables and handling money and cleaning supplies f) Before and after touching raw meats 11) What is a hand antiseptic? a) Liquids or gels that raises the amount of pathogens on the skin AKA hand sanitzer b) Liquids or gels that lower the amount of pathogens on the skin AKA hand sanitizer 12) Why should you avoid wearing false nails in the kitchen? (Select all that apply) a) Hard to keep clean b) You shouldn't avoid false nails c) Can fall into the food (physical contaminate) 13) Nail polish can flake off into the food and become a physical contaminate. a) False b) True 14) What should you wear over bandaged cuts or wounds? a) Cloth and tape b) Gloves or finger cot 15) When should you change gloves? (Select all that apply) a) In between tasks especially when working with raw meat b) Never c) Dirty or torn 16) You should change gloves after how many hours? a) 3 b) 5 c) 2 d) 4 17) Dirty clothes can carry pathogens that can contaminate food. a) True b) False 18) What is the exception to wearing jewelry in the kitchen? a) A plain band b) Necklace 19) Employees can come back to work when they are symptom free for how many hours? a) 48 b) 24 c) 12 d) 6 20) It's ok to let an employee with Shigella come to work as long as they don't cook or prep food. a) False b) True

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