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2. First Name
3. Last Name
5. email address
7. City
8. State
9. Zip Code
11. Do you work at or own a St. Croix County food Establishment?

    1. yes
    2. no
12. Name of the food facility that you are associated with?
13. Food Facility Location:
15. At the food facility what best describes your role?

    1. Food Handler
    2. Food Manager
    3. Food Facility Owner
19. Big 4 Food Safety Exam
21. 1. The Big 4 safety areas are: (check all that apply)

    1. No Barehand Contact
    2. Food Temps
    3. Food Handler Health
    4. Sanitation
    5. Clean Hands
23. 2. A food- borne illness is not capable of causing death:

    1. True
    2. False
25. 3. Which best describes the cause of bacterial food illnesses:

    1. Dirty Kitchen
    2. Bacteria Growing in the Food
    3. Improper dishwashing
27. 4. Which best describes the cause of viral food illnesses:

    1. Virus growing in the food
    2. Virus shed by ill food handler
    3. Not wearing a hairnet
    4. Foods not cooked to proper temperature
29. 5. Bacteria growth can double every 20 minutes when food are not at safe temperature ranges.

    1. true
    2. false
31. 6. A small amount of a virus on a food handler's hand can cause a person consuming the food to become ill.

    1. true
    2. false
33. 7. What symptoms are food handlers required to report to the person in charge? (Check all that apply)

    1. headache only
    2. jaundice: yellowing of skin and whites of eyes
    3. sprained ankle
    4. fever with a sore throat
    5. cuts or wounds on hands
    6. vomiting
    7. diarrhea
35. 8. It is fine for an employee to return to work when symptom free from vomiting and diarrhea after 8 hours:

    1. true
    2. false
37. 9. The best place for an employee to wash their hands in is:

    1. food prep sink
    2. mop sink
    3. designated hand sink
    4. first basin of the three compartment sink
39. 10. Food handlers may dry their hands with: (Check all that apply)

    1. handwash air dryer
    2. on their work apron
    3. single service towel
    4. cloth towels scattered around kitchen
41. 11. Food handlers should wash hands:(check al that apply)

    1. after sneezing, coughing
    2. after touching hair
    3. after using the restroom
    4. after touching your face or mouth
    5. before putting on a pair of gloves
    6. after touching raw meats, eggs, or a dirty surface
43. 12. Using hand sanitizer is an appropriate alternative when a food handler doesn’t have time to wash hands:

    1. true
    2. false
45. 13. You should use a paper towel or the back of your hand to turn off the water after performing handwashing:

    1. true
    2. false
47. 14. It does not matter how long you wash your hands as long as you use soap and water:

    1. true
    2. false
49. 15. If a food handler is gloved and is handling raw meats or eggs, they do not have to change their gloves before touching ready to eat foods such as cooked meats or fresh produce.

    1. true
    2. false
51. 16. It is fine to thaw foods by room temperature until:

    1. it is not frozen in the middle
    2. outside of the food starts to thaw
53. 17. A food handler makes a batch of soup that is enough for more than 24 hours, how many days can the soup be held in the refrigerator before it has to be used or discarded?

    1. 3 days
    2. 7 days
    3. 5 days
    4. 9 days
55. 18. Ready to eat foods that are going to be in the refrigerator less than a day do not need to be date marked.

    1. true
    2. false
57. 19. If a food handler opens the refrigerator and notices that raw chicken is on the shelf above raw steak. The food handler knows that:

    1. this is fine because both chicken and steak will be cooked before they are served
    2. he or she should rearrange the foods so that the chicken is on the bottom shelf
    3. leave it because it not their job to stock the walkin
    4. chicken should be at eye-level because they cook a lot of it
59. 20. When a food handler is reheating a soup that was made from scratch 2 days ago so that it can be placed in the steam table for hot holding:

    1. The food handler knows that the soup must be brought all the way to a boil before putting into the steam table
    2. The food handler knows that the soup must be brought up to at least 135F before putting it in the steam table
    3. The food handler knows that the soup must be brought up to at least 165F before putting it in the steam table
    4. Then food handler knows that the soup can be put in the steam table cold as long as the soup gets to 110F within 4 hours
61. 21. A food handler is making gravy and the remaining will be date marked for later use. The food handler knows that for cooling foods they should:

    1. Make sure that it cools from 135°F to 70°F within the first 2 hours and then to 41F or less in an additional 4 hours
    2. Should place a cover on the food when putting it in the refrigerator
    3. Leave it out on the counter to cool to room temperature first before placing in cooler
    4. Make sure that it cools from 135F to 41F in 8 hours
63. 22. Foods that need to be temperature controlled for safety should be kept with the following temperature range:

    1. 41F or less if cold and 135F or higher if hot
    2. 35F or less if cold and 146F or higher if hot
    3. Below zero or boiling
65. 23. When handling raw meats or eggs you:

    1. must wear gloves or use tongs
    2. can handle with your bare hands because you are going to cook the meats and eggs before serving them to the public.
67. 24. When making sandwiches and handling the bread, cheese, and lettuce you:

    1. must wear gloves or use tongs
    2. can handle with bare hands because you attended culinary school and are very experienced
69. 25. Public Health Department should be notified if a food handler has Hepatitis A:

    1. true
    2. false
71. 26. Examples of Illnesses that can be spread by the hands of a food handler onto foods are:

    1. Norovirus, Hepatitis A, E-Coli, Shigella, and Salmonella
    2. Only Hepatitis A and E-Coli
73. 27. Food handlers should have a metal stem thermometer and use it to verify cooking, cooling, reheating, and holding temperatures of food.

    1. true
    2. false
75. 28. If a restaurant is willing to serve meats, eggs, or fish undercooked or raw they must place a consumer advisory on the menu and identify which menu items the advisory applies too:

    1. true
    2. false
77. 29. Chicken must be cooked to at least 155F

    1. true
    2. false
79. 30. Ground beef must be cooked to at least 145F to be considered fully cooked:

    1. true
    2. false
81. 31. Foodborne Illnesses are always caused by the food that was most recently consumed

    1. true
    2. false
83. Electronic Signature Agreement

    By checking the "I agree" box below, you agree and acknowledge that 1) your application will not be signed in the sense of a traditional paper document, 2) by signing in this alternate manner, you authorize your electronic signature to be valid and binding upon you to the same force and effect as a handwritten signature, and 3) you may still be required to provide a traditional signature at a later date.

    1. I agree.
85. Electronic Signature
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87. 1. Receive an email copy of this form.
88. Email address

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