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To be a safe and responsible food delivery driver boils its important to understand how to follow the rules of temperature control, avoid cross-contamination, and practice good personal hygiene. Learn about the fundamentals of driver food safety with this starter Qstream microlearning course.
Category: Safety and Risk Management
Industry: Food & Hospitality
Questions: 10
FREE
Follow the interactions on each screen to answer Qstream questions as a Participant.
Answer explanation:
All food equipment must remain at least six (6) inches off the ground. You may wish to use a cart to help maintain a safe distance from the ground when unloading multiple food containers. This helps to prevent cross-contamination.
Answer explanation:
When a surface is sanitized, it means that the number of microorganisms has been reduced to a safe level. Sanitizing a surface reduces the spread of pathogens and should take place after a surface is cleaned. Cleaning is the process of removing food and other types of dirt from a surface.
Answer explanation:
Hand sanitizers must contain at least 60% alcohol and should be kept in your vehicle at all times. Use hand sanitizer frequently when you do not have access to soap and running water. Remember to cover all surfaces of your hands and rub them together until they feel dry.
Answer explanation:
When handwashing, begin by wetting your hands with warm, running water. Next, apply soap and vigorously scrub your hands and arms. After rinsing thoroughly, dry your hands with a single-use paper towel or warm-air hand dryer. Proper handwashing is the best defense against foodborne illness!
Answer explanation:
Controlling the temperature of food during delivery helps to prevent the growth of bacteria. Cold food should be kept cold throughout the delivery process by covering the storage containers with ice in a cooler.
Answer explanation:
It should take at least 30 seconds to complete the proper handwashing steps. After wetting and applying soap to your hands, you must then vigorously scrub your hands and arms for at least 20 seconds before rinsing. Be sure to clean under fingernails and between fingers!
Answer explanation:
To prevent cross-contamination, do not deliver food that is past the expiration date. Checking the expiration dates on the food you deliver is one way that drivers can reduce the spread of foodborne illnesses.
Answer explanation:
Surfaces that come in contact with food must be both cleaned and sanitized after four hours of constant use. “Cleaning and sanitizing” includes removing food and dirt, washing and rinsing the surface, sanitizing, and allowing the surface to air dry.
Answer explanation:
All leftover food from your route must be discarded, including items that are unopened. Be sure to dispose of them where someone cannot get to them. This helps to prevent cross-contamination.
Answer explanation:
You must clean and sanitize the interior of your company vehicle at the beginning and the end of your route. You must also clean, sanitize, and air dry all food transport equipment—including coolers and Cambros—at the end of your shift. Sanitizer wipes are helpful in cleaning frequently touched items and surfaces throughout your route to prevent pathogens from spreading to food.
Answer explanation:
All food equipment must remain at least six (6) inches off the ground. You may wish to use a cart to help maintain a safe distance from the ground when unloading multiple food containers. This helps to prevent cross-contamination.
Answer explanation:
When a surface is sanitized, it means that the number of microorganisms has been reduced to a safe level. Sanitizing a surface reduces the spread of pathogens and should take place after a surface is cleaned. Cleaning is the process of removing food and other types of dirt from a surface.
Answer explanation:
Hand sanitizers must contain at least 60% alcohol and should be kept in your vehicle at all times. Use hand sanitizer frequently when you do not have access to soap and running water. Remember to cover all surfaces of your hands and rub them together until they feel dry.
Answer explanation:
When handwashing, begin by wetting your hands with warm, running water. Next, apply soap and vigorously scrub your hands and arms. After rinsing thoroughly, dry your hands with a single-use paper towel or warm-air hand dryer. Proper handwashing is the best defense against foodborne illness!
Answer explanation:
Controlling the temperature of food during delivery helps to prevent the growth of bacteria. Cold food should be kept cold throughout the delivery process by covering the storage containers with ice in a cooler.
Answer explanation:
It should take at least 30 seconds to complete the proper handwashing steps. After wetting and applying soap to your hands, you must then vigorously scrub your hands and arms for at least 20 seconds before rinsing. Be sure to clean under fingernails and between fingers!
Answer explanation:
To prevent cross-contamination, do not deliver food that is past the expiration date. Checking the expiration dates on the food you deliver is one way that drivers can reduce the spread of foodborne illnesses.
Answer explanation:
Surfaces that come in contact with food must be both cleaned and sanitized after four hours of constant use. “Cleaning and sanitizing” includes removing food and dirt, washing and rinsing the surface, sanitizing, and allowing the surface to air dry.
Answer explanation:
All leftover food from your route must be discarded, including items that are unopened. Be sure to dispose of them where someone cannot get to them. This helps to prevent cross-contamination.
Answer explanation:
You must clean and sanitize the interior of your company vehicle at the beginning and the end of your route. You must also clean, sanitize, and air dry all food transport equipment—including coolers and Cambros—at the end of your shift. Sanitizer wipes are helpful in cleaning frequently touched items and surfaces throughout your route to prevent pathogens from spreading to food.
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