CHAPTER 3 SERVSAFE FOOD HANDLERS EXAM

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CHAPTER 3 SERVSAFE FOOD HANDLERS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Should you exclude or restrict this employee?

Mary, a sous chef, has been diagnosed with Norovirus.

Answer:

exclude Question 2: True or False about single-use gloves: change your gloves after four hours of continuous use

Answer:

true

Question 3: What should a foodhandler do to make it easier to put on gloves?

• put the gloves on a wet hand
• select the correct sized glove
• blow into the gloves
• roll the glove down

Answer:

b

Question 4: When is it acceptable to eat in an operation?

• when prepping food
• when washing dishes
• which sitting in a break area
• when handling utensils

Answer:

c Question 5: What should a food worker do if they come to work with a cut on their hand?

• Cover your finger with a Band-Aid
• Cover your finger with a Band-Aid and the hand with a single- use glove
• Cover the hand with only a glove
• Go home and come back to work when it has healed

Answer:

b Question 6: A foodhandler with vomiting and diarrhea should be excluded from the operation until

• they have been given permission to by the regulatory authority to come back to work
• they are symptom free for 24 hours
• they are symptom free for 48 hours
• they feel better

Answer:

b

Question 7: Should you exclude or restrict this employee?

Bill, a line cook in a restaurant, has a sore throat with a fever.

Answer:

restrict Question 8: True or False about single-use gloves: wash your hands before putting on gloves

Answer:

true

Question 9: A foodhandler must report which symptom to a manager?

• allergies
• diarrhea
• headache
• fever

Answer:

b

Question 10: Should you exclude or restrict this employee?

Louisa, a buser, has a runny nose.

Answer:

restrict Question 11: What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

• tell the cook to stay away from work and see a doctor
• tell the cook to come in for a couple of hours and then go home
• tell the cook to rest for a couple of hours and then come to work
• tell the cook to go to the doctor and then immediately come to work

Answer:

a

Question 12: Should you exclude or restrict this employee?

Joe, a prep cook, has diarrhea.

Answer:

exclude

Question 13: A manager must call the local regulatory authority if a worker has

• diarrhea
• Shigella
• flu
• lice

Answer:

b Question 14: True or False about single-use gloves: Use the correct glove size

Answer:

true Question 15: A foodhandler is diagnosed with Shigella. Which action should be taken next?

• close the restaurant
• throw away all the food in a restaurant
• notify the local regulatory authority
• fire the worker

Answer:

c Question 16: True or False about single-use gloves: check gloves for rips or tears after putting them on

Answer:

true