Plan: Let's See How You Do

Test your knowledge on SafeFood© practices. After completing the quiz, you will have the choice to print your score, try again, or proceed to the next video.

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Q1. Being organized will:
  • allow time to take a break
  • allow time to follow safe food practices
  • help avoid stress
  • All the above
Q2. When is the best time to gather all food and utensils?
  • Right after arriving to the workplace
  • Whenever items are needed
  • After planning what is needed
  • Between work shifts
Q3. It's important to wash hands:
  • Between handling raw and ready-to-eat foods
  • Before unlocking the coolers
  • Before making a list
  • Before taking out the trash
Q4. Where should employees take breaks?
  • In the kitchen
  • In the dishwashing area
  • At their work station
  • In a designated area, away from food preparation
Q5. The "P" in Do Your PART stands for:
  • Plan: Organizing your work
  • Push: Working faster
  • Participate: Getting along
  • Play: Work should be fun

Resources

  • Food Code 2009
  • The Food Code is a model code and reference document for state, city, county and tribal agencies that regulate restaurants, retail food stores, vending operations and foodservice operations in institutions such as schools, hospitals, nursing homes and child care centers. The Food Code establishes practical, science-based guidance and enforceable provisions for mitigating risk factors known to cause foodborne illness.
  • Iowa Food Safety Project
  • Iowa State University Extension believes that resources are needed for consumers, foodservice operators, students and educators to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is to: Develop educational materials that give the public the tools they need to minimize their risk of foodborne illness and disseminate food safety information.
  • Integrated Food Safety Information Delivery System
  • This web site is designed to serve the needs of food safety regulators by providing factual information for use with local food establishment operators.
  • Training Resources
  • The Iowa State University Extension and Outreach Hotel, Restaurant, and Institution Management program provides evidence based resources for food and lodging organizations.

Plan: Organize Your Work

The "P" in Do Your PART stands for PLAN. Make a plan each day to organize your work. For example, before starting a task, think about how you might group similar activities. Do Your PART to minimize your inputs and maximize your SafeFood© handling behaviors.