Responsibilities of Food Service Personnel

Question 1

hand sanitizer may _____ hand washing but may ________ hand washing

Answer 1

supplement

Substitute

Question 2

how long should food employees wash hands

Answer 2

20 seconds

Question 3

what should be used to dry hands

Answer 3

disposable paper towels

Question 4

hand antiseptics must be approved by who

Answer 4

FDA

Question 5

alcohol based hand sanitizers shall contain a minimum of how much alcohol

Answer 5

60%

Question 6

how long above the finger nail should above the finger tip

Answer 6

1/4 inch

Question 7

hand dip shall be cleaned with what strength solution

Answer 7

100mg per liter of chlorine

Question 8

how should food employees taste food

Answer 8

disposable utensil

Question 9

what are the five training food training food topics

Answer 9

contamination

holding/time- temperature

inadequate cooking

personal hygiene

unsafe sources

Question 10

food service employees must receive how many hrs of training

Answer 10

4 hrs

Question 11

refresher training should be conducted within how many months

Answer 11

12 no earlier than 1 month following initial training

Question 12

within how many days must new food service employees receive training

Answer 12

30 day

Question 13

how long is the food manger certification good for

Answer 13

5 years

Question 14

temporary assigned food service employees assigned for 30 days or less will receive how many hrs of training

Answer 14

2 hrs

Question 15

what should included in the documentation of food service training

Answer 15

topics

date

duration of training

attendees name

presenter name

Question 16

where should food service certs be maintained

Answer 16

at the flood establishment