1.Polished nails, gel nails, acrylic nails, and longer nails must be covered when handling food, clean utensils and equipment, linens, and single service.

True

False

2.When utensils are inconvenient, they must be substituted by gloves that employees use to handle food instead of touching it directly.

True

False

3.Which of the following is true about hand washing?

The mechanical action of scrubbing reduces the microorganisms.

Warm water is more comfortable and encourages hand washing. The Code requires water no less than 100 °F.

The use of single-use paper towels aids in the reduction of bacteria. Complete hand drying and friction with the towel are critical to reduce recontamination.

All of the above.

4.Unused pre-set tableware may be re-used if:

Tableware is removed at the sitting of patrons at the table

The tableware is rolled where no part of the mouth-contact surface is exposed.

Both A & B

Pre-set tableware may not be re-used.

5.Towel drying and polishing are the same activity when cleaning glassware.

True

False

6.Which of the following is true of an employee's beverage?

It cannot be in the front of the house area.

It does not matter where they are stored if they have a screw-top lid.

The beverage is considered covered if it has a napkin over the top.

It must be consumed in a manner that does not contaminate the hands.

7.Where can a wiping cloth can be stored?

In the bucket of sanitizer in between uses.

In the apron strings or in the back pocket on a FOH staff person.

In the hand sink.

In the soiled linens and not used again.

8.The NC Food Code prohibits all jewelry except watches, necklaces, dangling earrings, and body piercings.

True

False

9.___ are potentially the worst source of hand related contamination that a FOH staff person will contact without washing his/her hands.

Knives

Cell phones

Bar towels

Drink cups

10.Long ponytails and unkept beards present a significant risk of contacting exposed food.

True

False