The Food Sanitation Rules & Supervision of Food Handlers

Q. The food sanitation rules require someone at your restaurant to:

1. Know the rules and be in charge of the operation
2. Be available to take food orders and prepare food
3. Be in charge during the hour of operation
4. Know the food sanitation rules

Answer: The food sanitation rules require someone at your restaurant to know the food sanitation rules

 

Q. Food that makes people sick will often –

1. Taste sharp or bitter
2. Smell slightly woody
3. Look bumpy with odd color
4. Taste the same as normal.

Answer: Foods that make people sick will often taste the same as normal

 

Q. The manager is responsible for training you about food safety in your job duties, which includes:

The manager is responsible for training you about food safety in your job duties. these duties include preventing foodborne illness by:

1. Showing you how to count back money change to customers
2. Keeping workers motivated to ensure high food production
3. Preparing the food on one ticket to be ready at the same time
4. Showing you when and how to wash your hands properly

 

Q. The food sanitation rules require someone at your restaurant to Quizlet ….

Answer: Know the rules and be in charge of the operation

 

Q. Wearing gloves can keep food safe by – 

A) Reducing the number of times you have to your wash hands
B) Creating a barrier between what is on your hands and the food
C) Deactivating the germs, so they can no longer transfer onto food
D) Keeping hands and under the fingernails from getting dirty

 

Q. The manager is responsible for knowing the food sanitation rules. this includes supervision of food handlers

A: Notifying customers of problems in the kitchen
B: Demonstrating proper cooking temperatures
C: Following a cleaning schedule for the dining room
D: Knowing liquor laws and prohibitions of service

Q. It is safe to handle food that requires no additional preparation before service with:

A. Bare fingers to hold the food on the spatula when serving

B. Clean utensils, deli papers, tongs, or disposable gloves

C. Bare hands that have been washed with soap and water

D. A cloth towel that is washed every 4 hours of being used

 

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