FOODSAFE Level 1

At a buffet, which arrangement best protects exposed ready-to-eat food from customers' coughs and sneezes?

An unopened bag of rice is being moved into dry storage. Which location is most appropriate?

A kitchen receives a food recall identifying a particular lot of sauce. What is the best immediate response?

A cook plans to peel a melon before cutting it. What should happen before peeling?

A worker removes bruised outer leaves from a head of lettuce. Does this step replace washing the remaining leaves?

Two trays of cooked food are being prepared for transport. What is the best way to prevent contamination during the trip?

A kitchen's only handwashing sink is filled with utensils waiting to be washed. What should the worker do?

A food handler has been told that frozen food is automatically free of harmful microorganisms. Which correction is best?

A refrigerated food's safe storage history cannot be established after an equipment failure. Which information would be most useful to the supervisor?

A worker reports a new leaking cooler door seal before any unsafe food temperature is found. Why is prompt repair important?