CHAPTER 3 EXAM QUESTIONS

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CHAPTER 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How to use gloves:

Answer:

1.) wash and dry hands before putting gloves on 2.) select a correct glove size 3.) hold gloves by the edge when putting them on 4.) once gloves are on, check for rips and tears NEVER blow into gloves NEVER roll gloves to make them easier to put on Question 2: The prep cook stores a bottle of sanitizer on the shelf above a prep table. To prevent chemical contamination, what should be done differently?

Answer:

A: store sanitizer bottle away from the prep area

Question 3: Which food contains a common allergen?

Answer:

a.) squash sautéed in corn oil b.) brown rice mixed with herbs c.) mixed green salad with apples and raisins d.) mushrooms seasoned with soy sauce and brown sugar***

Question 4: Food handler has an infected wound that is not covered properly:

Answer:

RESTRICT form working with exposed food, utensils, and equipment Question 5: To prevent the deliberate contamination of food, a manager should know:

Answer:

1.) who is in the facility 2.) monitor the security products 3.) keep info related to food safety on file 4.) whom to contact about suspicious activity

Question 6: When can food handlers who are vomiting return to work?

Answer:

1.) when they have had no symptoms for 24 hrs 2.) when they have a written release form from a medical practitioner

Question 7: A food handler had been diagnosed with an illness caused by Hep

• What must a manager do?

Answer:

EXCLUDE from the operation

Question 8: Which food contains a common allergen?

Answer:

a.) potatoes sautéed in duck fat b.) smoked salmon wrapped in a lettuce leaf*** c.) melon slices wrapped in ham d.) green beans dressed with olive oil and garlic Question 9: Provide proof that staff have been informed of the need to report illness:

Answer:

1.) Signed statements that they will report 2.) Documentation 3.) Post reminders to notify managers of illness

Question 10: Food handler is vomiting:

Answer:

EXCLUDE from the operation

Question 11: Do you need to wear gloves when adding cheese to pizza?

Answer:

no, ready-to-eat food can be handled with bare hands if it is an ingredient in a dish that contains no raw meat, seafood, or poultry, and will be cooked to at least 145F (63C) Question 12: What should food handlers do to prevent food allergens from being transferred to food?

Answer:

use cleaned and sanitized utensils when prepping the order Question 13: Do you need to rewash hands each time gloves are changes if you are preforming the same task?

Answer:

no, not necessary as long as its the same task Question 14: Do you need to wear gloves when adding salt and pepper to raw duck breasts?

Answer:

no, ready-to-eat food can be handled with bare hands if it is an ingredient in a dish cooked to the correct minimum internal temperature Question 15: Food handler at a restaurant has a sore throat with a fever:

Answer:

RESTRICT form working with exposed food, utensils, and equipment

Question 16: When can food handlers with jaundice return to work?

Answer:

1.) when they have a written release from a medical practitioner 2.) when they have approval from the health department

Question 17: Wheezing and shortness of breath are symptoms of what?

Answer:

an allergic reaction