CTE CULINARY SERVSAFE CHAPTER 4: THE SAFE FOOD

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CTE CULINARY SERVSAFE CHAPTER 4: THE SAFE FOOD

HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Is it acceptable for a server to eat a bowl of soup in the server station?

Answer:

No, never when serving food.Question 2: After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

Answer:

No, hands should only be washed in a designated handwashing sink.

Question 3: What must food handlers do after touching their body or clothing?

Answer:

Wash their hands.

Question 4: What should a manager do with a food handler who has been vomiting?

Answer:

Exclude them from the operation.

Question 5: What is jaundice?

Answer:

Yellowing of the skin Question 6: What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

Answer:

Exclude the food handler from the operation.

Question 7: What must always be worn when in a food prep area?

Answer:

Hair restraint Question 8: Where should personal items, like a coat, be stored in the operation?

Answer:

Away from food Question 9: If a food handler has a wound on their arm, they cannot prepare food until they

Answer:

cover the wound with an impermeable cover.

Question 10: Why should food handlers not wear false fingernails?

Answer:

They are hard to keep clean.Question 11: After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?

Answer:

She did not let the sanitizer dry.

Question 12: After which activity must food handlers wash their hands?

Answer:

Clearing tables

Question 13: What is the main reason for food handlers to avoid scratching their scalps?

Answer:

Spreading pathogens to the food

Question 14: What is the purpose of a hand antiseptic?

Answer:

To reduce pathogens to safe levels

Question 15: What should the temperature of the water be when washing hands?

Answer:

Warm

Question 16: If food handlers are sick, they must

Answer:

to stay at home Question 17: Is it acceptable for a cook to drink coffee from a mug while preparing food?

Answer:

No, because the coffee cup is an uncovered container.

Question 18: Hand antiseptics should be used

Answer:

after handwashing.Question 19: What should a food handler do when working with an infected cut on their finger?

Answer:

Cover the cut with an impermeable cover and wear a single-use glove.Question 20: When using single-use gloves in an operation, a food handler should

Answer:

provide gloves made from non-latex materials.

Question 21: A food handler who spends an entire shift forming hamburger patties should change gloves

Answer:

every 4 hours during continual use, and more often if needed.

Question 22: Which food item may be handled with bare hands?

Answer:

Chopped carrots for stew Question 23: A food handler with a sore throat and a fever should be excluded from working in a day-care center because the children

Answer:

are a high-risk population.

Question 24: When can a food handler who has had diarrhea return to work?

Answer:

When they have been symptom-free for 24 hours

Question 25: Where should staff members eat, drink, smoke, or chew gum?

Answer:

Designated areas

Question 26: Which food can be handled with bare hands?

Answer:

Cheese for a pizza Question 27: When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

Answer:

10 seconds

Question 28: How should food handlers keep their fingernails?

Answer:

Short and unpolished