12) The chef touches raw sausage and then touches toasted breada) The hands can contaminate the toasted breadb) Toasted bread is too hot for germs to survivec) The chef must first wipe his hands on a toweld) The health department says this is okay

10) 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 servingb) A cloth towel that is washed every 4 hours of being usedc) Clean utensils, deli papers, tongs, or disposable glovesd) Bare hands that have been washed with soap and water

11) The best way to keep the hands free from contamination is to?a) Use tongs for raw meatb) Wipe hands on apronc) Cough into tissue paperd) Use a sanitizer wipe cloth

8) It is okay to use the same gloves to:a) Chop raw onion, then raw meat, and put both into a skilletb) Clean the stainless steel table and then wash the producec) Handle money, prepare a sandwich, and pour the beveraged) Take the garbage to the dumpster, and then chop raw meat

Hand-washing removes _____ and _____ from your hands that could otherwise be put into customers’ food.a) plastic, hairb) germs, bacteriac) foodborne illnesses, food poisoningd) none of the above

Before touching prepared food with your hands, you must:a) Use an alcohol-based hand sanitizerb) Put your hands under running waterc) Put on latex-free disposable glovesd) Wipe your hands with paper towels