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AFS 3.1 Quiz

Quiz by Jonathan Michael

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20 questions
Show answers
  • Q1
    What is identified as the most common source of food contamination by feces?
    Raw meat
    Improperly washed fingertips
    Unwashed vegetables
    Contaminated utensils
    30s
  • Q2
    According to the text, why don't food handlers wash their hands as often as they should?
    They're under pressure during peak service times
    They think gloves are enough protection
    They don't care about food safety
    There's no soap available
    30s
  • Q3
    What is the minimum time required for proper hand washing?
    10 seconds
    20 seconds
    15 seconds
    30 seconds
    30s
  • Q4
    What is the ideal water temperature for hand washing?
    Above \(100°F\)
    Cold water
    Room temperature
    Below \(90°F\)
    30s
  • Q5
    Which of the following is NOT a correct step in proper hand washing?
    Use hot running water
    Work the palms and wrists for 20 seconds
    Rub liquid soap to remove dirt and germs
    Air dry hands naturally
    30s
  • Q6
    What is the purpose of hand antiseptics?
    To lower the amount of bacteria on hands
    To moisturize hands
    To remove visible dirt
    To replace regular hand washing
    30s
  • Q7
    When must food handlers wash their hands?
    Only when hands look dirty
    Before putting on single-use gloves
    Only before handling food
    Only after using the restroom
    30s
  • Q8
    What should be done with a nail brush used for hand washing?
    Share it among all staff
    Store it in warm water
    Replace it monthly
    Include it in the cleaning schedule
    30s
  • Q9
    What is the recommended practice regarding fingernails?
    Use clear nail polish only
    Keep them short, clean, and well-trimmed
    Apply artificial nails
    Keep them long but clean
    30s
  • Q10
    How should infected wounds be handled in a food service environment?
    Ignore them if they're small
    Cover them with a regular bandage
    Cover them with a waterproof, colored bandage
    Leave them uncovered to heal
    30s
  • Q11
    What should staff do if they lose a bandage during work?
    Look for it later
    Continue working normally
    Immediately inform their manager
    Replace it at the end of shift
    30s
  • Q12
    What percentage of adults carry Staphylococcus Aureus in their nose and throat?
    50%
    20%
    40%
    30%
    30s
  • Q13
    What is the correct method for tasting food during preparation?
    Use fingers to taste
    Use the same spoon multiple times
    Taste directly from the cooking vessel
    Use the two-spoon method
    30s
  • Q14
    What should food handlers do before putting on single-use gloves?
    Wash hands properly
    Apply hand sanitizer only
    Check for cuts
    Rinse hands quickly
    30s
  • Q15
    How often should gloves be changed during continuous use with the same product?
    Every two hours
    Every three hours
    At least every four hours
    Every hour
    30s

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