CH. 3 THE SAFE FOOD HANDLER EXAM QUESTIONS

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CH. 3 THE SAFE FOOD HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How to wash hands

Answer:

1.) wet hands and arms -- water should be 100 degrees F or 38 degrees C 2.) apply soap 3.) scrub hands and arms vigorously (10-15 seconds), clean under fingernails and between fingers 4.) rinse hands and arms thoroughly 5.) dry hands and arms -- use paper towel to turn off faucet (whole process should take about 20 seconds)

Question 2: Hand antiseptics

Answer:

only use after hand washing NEVER in place of it

Question 3: When to change gloves

Answer:

• as soon as they become dirty or torn

-before beginning a different task -after an interruption, such as taking a phone call -after handling raw meat, seafood, or poultry and before handling ready - to - eat food.

Question 4: Hand care - finger nails

Answer:

-keep finger nails short and clean -no false fingernails -no nail polish -cover wounds

Question 5: Managing a personal hygiene program

Answer:

• creating personal hygiene policies

-training food handlers on those policies and retraining them regularly -modeling correct behavior at all times -supervising food safety practices at all times -revising personal hygiene policies when laws or science change

Question 6: Single use gloves

Answer:

-single use gloves can help keep food safe by creating a barrier between hands and food . When buying

gloves for handling food, allow these guidelines:

-approved gloves -disposable gloves (NEVER was and reuse)

• multiple sizes

-latex alternatives

Question 7: Bare hand contact with ready to eat food

Answer:

there are times when it may be acceptable to handle read to eat food with bare hands. This is true for

the following situations:

-the food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry but

will be cooked to at least 145 d F ex: adding cheese to pizza dough

-the food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry and the dish will be cooked to the required minimum internal temperature of raw items. Ex: adding vegetables to beef stew

Question 8: What should be included in a personal hygiene program?

Answer:

• reporting illness
• avoiding personal behaviors that can contaminate food

-washing and caring for hands -dressing for work and handling work clothes

-limiting where staff can eat, drink, smoke, and chew gum or tobacco -preventing staff who may be carrying pathogens from working with or around food, or from working in the operation

Question 9: When to wash hands

Answer:

After the following activities:

-using the restroom -touching the hair, face or body -sneezing, coughing or using a tissue -eating, drinking, smoking or chewing gum or tobacco -handling chemicals that might affect food safety -taking out garbage -clearing tables or busing dirty dishes -touching clothing or aprons -handling money -leaving and returning to the kitchen/prep area -handling service animals or aquatic animals -touching anything else that may contaminate hands, such as dirty equipment, work surfaces, or cloths.

Question 10: Eating, drinking, smoking and chewing gum/ tobacco

Answer:

Do NOT eat, drink, smoke or chew gum or tobacco at these times:

-when prepping or serving food -when working in prep areas -when working in areas used to clean utensils and equipment

Question 11: Work attire guidelines

Answer:

• hair restraints (do not wear hair accessories that could become physical contaminants)

-clean clothing -aprons (never wipe hands on aprons) -jewelry ( remove before prepping food)

Question 12: Situations that can lead to contaminating food

Answer:

-when they have a foodborne illness -when they have wounds that contain pathogens -when sneezing or coughing -when they have contact with a person who is ill

• when they touch anything that may contaminate their hands and then they don't wash them

-when they have symptoms such as diarrhea, vomiting, or jaundice

Question 13: How food handler can contaminate food

Answer:

At every step in the flow of food, food handlers can contaminate food. They might not even realize it when they do. Something as simple as touching the face while prepping a salad could make a customer sick. Even a food handler who a appears to be healthy may spread foodborne pathogens.

Question 14: How to use gloves

Answer:

-wash your hands before putting the gloves on -select the correct glove sizes -hold gloves by the edge when putting them on -check for rips and tears -never blow into gloves -never roll gloves to make them easier to put on

Question 15: Where to was hands

Answer:

hands must be washed in a sink designated for hand washing. NEVER wash hands in sinks designed for food prep, dish washing, or utility service