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Food Safety for Drivers

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

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Food Safety for Drivers

Navigate through the Qstream questions below to preview. Each challenge is designed following Qstream’s best practices for maximum knowledge reinforcement and engagement. This Qstream is free for clients to use as a starting point.
1. Placing containers on ground >
2. Sanitize surfaces >
3. Hand sanitizer >
4. Handwashing procedure >
5. Delivering cold food >
6. Handwashing time >
7. Expired food >
8. Food-contact surfaces >
9. Unopened undelivered food >
10. End of the day >

Follow the interactions on each screen to answer Qstream questions as a Participant.

True or False:
When unloading several food containers from your vehicle for delivery, you can safely place a tray on the ground as long as it is zipped inside of an insulated food carrier.

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.

The process of reducing the number of microorganisms on a surface to a safe level is called _________.

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.

When you can’t wash your hands, use a hand sanitizer that contains at least _____ alcohol.

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.

The first step in the proper handwashing procedure is to:

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!

True or False:
When delivering cold food to locations that are less than 30 minutes away, it is acceptable to transport the food without temperature controls.

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.

A complete proper handwashing procedure should take at least _____ seconds.

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!

You are delivering a food order and notice that several trays of whole wheat dinner rolls expired two days ago. You should:

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.

Food-contact surfaces must be cleaned and sanitized after _____ hours of constant use.

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.

You are returning from your food delivery route when you notice an unopened container of potato salad and an unopened box of cookies were left over. You should:

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.

You have completed your final delivery and reached the end of your shift for the day.

Which of the following are essential steps to safely close out your route and prepare for the next day?

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.

True or False:
When unloading several food containers from your vehicle for delivery, you can safely place a tray on the ground as long as it is zipped inside of an insulated food carrier.

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.

The process of reducing the number of microorganisms on a surface to a safe level is called _________.

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.

When you can’t wash your hands, use a hand sanitizer that contains at least _____ alcohol.

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.

The first step in the proper handwashing procedure is to:

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!

True or False:
When delivering cold food to locations that are less than 30 minutes away, it is acceptable to transport the food without temperature controls.

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.

A complete proper handwashing procedure should take at least _____ seconds.

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!

You are delivering a food order and notice that several trays of whole wheat dinner rolls expired two days ago. You should:

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.

Food-contact surfaces must be cleaned and sanitized after _____ hours of constant use.

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.

You are returning from your food delivery route when you notice an unopened container of potato salad and an unopened box of cookies were left over. You should:

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.

You have completed your final delivery and reached the end of your shift for the day.

Which of the following are essential steps to safely close out your route and prepare for the next day?

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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