CHS Food Safety & Compliance 2

Question 1

What is the proper handwashing technique for food service?

Accepted Answer

Wet hands, apply soap, scrub for 20 seconds including between fingers and under nails, rinse, and dry with single-use towel

Answer

Quick rinse under cold water

Answer

Use hand sanitizer only

Answer

Wipe hands on an apron

Question 2

When must food handlers wash their hands?

Accepted Answer

Before handling food, after handling raw meat, after using the restroom, after touching face/hair, after handling trash, and when switching tasks

Answer

Only at the start of a shift

Answer

Only after using the restroom

Answer

Hand washing is optional if wearing gloves

Question 3

What is the proper procedure for cooling hot food safely?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours (total 6 hours)

Answer

Place hot food directly in the walk-in cooler

Answer

Leave at room temperature overnight

Answer

Cool to room temperature before refrigerating

Question 4

What documentation must a hospitality supervisor maintain for food safety compliance?

Accepted Answer

Temperature logs, cleaning schedules, employee health records, HACCP records, and corrective action reports

Answer

No documentation is required

Answer

Only monthly inspection reports

Answer

Only employee food handler certificates

Question 5

What should a supervisor do if an employee reports symptoms of a foodborne illness?

Accepted Answer

Exclude the employee from food handling duties, document the symptoms, follow local health department reporting requirements

Answer

Have the employee continue working with extra handwashing

Answer

Wait to see if symptoms worsen

Answer

Only exclude the employee if a doctor confirms illness

Question 6

What is a health department inspection and how should a supervisor prepare?

Accepted Answer

A regulatory visit assessing food safety compliance; prepare by maintaining daily standards, training staff, and keeping documentation current

Answer

An annual cleaning event

Answer

A voluntary quality assessment

Answer

An inspection that only occurs after complaints