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Sanitation and Food Handling

  1.  
    What temperature must cold food be held at?
    A. 41 degrees or below B. 42 degrees or below C. 135 degrees or higher D. 70 degrees or below E. Doesnt matter
  2.  
    How long must you wash your hands under warm soapy water?
    A. 1 minute B. 20 seconds C. 10 seconds D. 50 seconds
  3.  
    When must you change gloves?
    A. Before you leave for the day B. When entering the kitchen or changing tasks C. When you leave the kitchen
  4.  
    What temperature must hot food be cooked to?
    A. 130 degrees B. 145 degrees C. 165 Degrees D. 150 degrees E. 100 dgrees
  5.  
    What temperature must hot food be held at?
    A. 165 degrees B. 170 degrees C. 75 degrees or above D. 135 degrees or above
  6.  
    When are hairnets worn?
    A. Whenever I feel like B. In the kitchen C. Whenever you are in the kitchen or food service pantry D. In the hallway
Answer Key
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Sanitation and Food Handling (Answer Key)

  1.  
    What temperature must cold food be held at?
    A. 41 degrees or below B. 42 degrees or below C. 135 degrees or higher D. 70 degrees or below E. Doesnt matter
  2.  
    How long must you wash your hands under warm soapy water?
    A. 1 minute B. 20 seconds C. 10 seconds D. 50 seconds
  3.  
    When must you change gloves?
    A. Before you leave for the day B. When entering the kitchen or changing tasks C. When you leave the kitchen
  4.  
    What temperature must hot food be cooked to?
    A. 130 degrees B. 145 degrees C. 165 Degrees D. 150 degrees E. 100 dgrees
  5.  
    What temperature must hot food be held at?
    A. 165 degrees B. 170 degrees C. 75 degrees or above D. 135 degrees or above
  6.  
    When are hairnets worn?
    A. Whenever I feel like B. In the kitchen C. Whenever you are in the kitchen or food service pantry D. In the hallway

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