HEALTH AND HYGIENE FOR SERVSAFE 2024 EXAM

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HEALTH AND HYGIENE FOR SERVSAFE 2024 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Personal hygiene program

Answer:

Ensuring personal hygiene is being followed to reduce the spread of food borne illnesses.

Question 2: Reportable symptoms

Answer:

Vomiting, diarrhea, jaundice, sore throat, fever (strep), nausea, lesion containing pus.

Question 3: Actions taken for sore throat and fever

Answer:

Restricted to non food tasks unless the establishment works with highly susceptible population.

Question 4: How to remove restrictions or exclusions for Shigella

Answer:

Be asymptomatic for 7 days

Question 5: Restriction

Answer:

When an employee is restricted to working with non-food contact tasks at an establishment.

Question 6: Asymptomatic carriers

Answer:

Carriers that do not have visible signs of a pathogen but carry it nonetheless. Norovirus is often an asymptomatic virus.

Question 7: What ready to eat food is allowed to be touched with bare hands?

Answer:

When washing fruit or vegetables.Question 8: How to remove restrictions or exclusions for nontyphodial salmonella

Answer:

Be asymptomatic for 30 days

Question 9: Highly Susceptible Population

Answer:

HSP, groups that include young children, elderly, pregnant women, and immune compromised, that are highly susceptible to illnesses.

Question 10: Actions taken for jaundice

Answer:

Excluded from work and reported to the regulatory authorities.

Question 11: Actions to take for vomiting or diarrhea

Answer:

Exclude employee from establishment until symptom free for 24 hours

Question 12: Typhoid Mary

Answer:

Mary Mallon, an early 1900s cook who was the source of a typhoid outbreak, salmonella typhi, caused by the fecal Oral route

Question 13: Exclusion

Answer:

When an employee is excluded from working at any part of a food establishment

Question 14: What causes 35% of food borne illness outbreaks?

Answer:

Bare hand contact causes 35% of outbreaks in restaurants. Following health and hygiene practices reduces these numbers.

Question 15: Removal actions required

Answer:

Regulatory approval, doctors note, or situational depending on the food borne illness was.Question 16: What is the best way to prevent food borne illnesses from employees?

Answer:

Ensure proper hand washing is being completed, ****ing heathens.

Question 17: What causes 65% of food borne illness outbreaks?

Answer:

Sick food service workers cause 65% of outbreaks in the restaurant industry, and 20% of all foodborne illness outbreaks.

Question 18: How to remove restrictions or exclusions for

• Coli

Answer:

• days without symptoms

Question 19: 5 steps for hand washing

Answer:

Wet hands with warm running water.Apply soap generously Scrub for 20-30 seconds, including between fingers, up the wrist, and under the nails.Rinse under the warm running water.Dry hands on a paper towel, then turn off water with said towel.

Question 20: Bare hand contact with food

Answer:

When food workers do not use gloves when handling ready to eat foods, using there bare hands. This is not allowed under most circumstances

Question 21: Normal duties

Answer:

When an employee is allowed to perform all normal duties after being exposed to a food borne illness, depending on the customer base.

Question 22: Reportable illnesses

Answer:

Norovirus, Hepatits A, shigella,

• Coli, salmonella typhi, no typical salmonella

Question 23: How to remove restrictions or exclusions for salmonella typhi

Answer:

Must have a doctors note.

Question 24: Symptomatic carriers

Answer:

Visibly sick carriers of a pathogen.

Question 25: How to remove restrictions or exclusions for Norovirus

Answer:

Remain asymptomatic for 48 hours

Question 26: Life span of single use gloves

Answer:

• hours, as that is the amount of time it takes for bacteria to grow to dangerous levels.

Question 27: How to remove restrictions or exclusions for hepatitis A

Answer:

Have jaundice for 7 days or other symptoms without jaundice for 14 days.

Question 28: FDA guidelines for food borne illness in employees

Answer:

Guidelines implemented by the FDA to reduce food contact of symptomatic food borne Illness carriers.