MODULE 3: SAFE FOOD HANDLER EXAM QUESTIONS

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MODULE 3: SAFE FOOD HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When should you change your gloves?

Answer:

-As soon as the gloves became dirty/torn -Before beginning a new task -After an interruption/phone call -After handling raw meat, seafood, poultry, and before ready-to-eat food -After 4 hours of use

Question 2: Handwashing and Hand Care

Answer:

-Handwashing:

-The most is the most important part of personal hygiene.-Must train food handlers to wash their hands and monitor them -Everyday our hands touch surfaces covered with microorganisms that we cannot see.-Healthy people can spread pathogens whether they washed their hands or not.

-Where to wash hands:

-Hands should only be wash in a sink designated for hand washing.

-Hands should never be washed in:

-Sinks designated for food prep -Dish washing sinks -Sinks used for discarding waste water

-How to wash hands:

-The whole hand washing process should take 20 seconds.

-Steps for hand washing:

-Wet hands and arms with running, warm water -Apply soap and make sure there is enough to build good lather

-Scrub hands and arms vigorously for 10-15 seconds -Scrub the fingernails, fingertips, and in between fingers -Rinse hands and arms thoroughly -Dry hands and arms

Question 3: Infected Wounds or Boils

Answer:

-Contains pus.-Must be covered if they are open or draining to prevent pathogens from contaminating food and food-contact surfaces.

-If the wound or boil is located on the hand or wrist:

-Cover it with an impermeable cover like a finger cot.*Impermeable means that liquid cannot pass through the cover -ex.) Bandages and finger cots.-Place a single-use glove over the cover

-If the wound or boil is located on the arm:

-Cover with an impermeable cover, such as a bandage.-Wound must be completely covered

-If the wound or boil is located on another part of the body:

-Cover it with a dry, durable, tight-fitting bandage

Question 4: Personal Hygiene Practices

Answer:

-Food handlers must shower/bathe before coming into work -Set up a dress code -Food handlers should wear a clean hat or hair restraint to avoid pathogens or hair getting into the food -Food handlers should not wear hair accessories or false eyelashes in the operation when handling food.

Personal Cleanliness:

-Pathogens can be found on the hair and the skin -Make sure food handlers shower or bathe before coming into work -Food handlers uniforms and aprons must be clean.-If dirty, it needs to be changed

Work Attire:

-Dirty clothes carry pathogens that causes food borne illnesses -Uniforms must be clean -If possible, change into uniform at work -Street clothes/ personal items must be stored away from food and food prep areas.

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

-Small droplets of saliva has thousands of pathogens that can transfer onto hands and onto the food.-Employees should only eat, drink, smoke, and chew gum or tobacco in designated areas.

-Never eat, drink, smoke, and chew gum or tobacco when:

-Prepping or serving food

-Working in prep areas -Working in areas used to clean utensils and equipment -Employees can drink from a covered container if they handle the container carefully to prevent the

contamination of:

-Their hands -Container -Exposed food -Utensils -Equipments

-A correctly covered container includes:

-A lid with a straw -Sip lid top

Question 5: Which gloves should I buy?

Answer:

-Approved gloves -Only approved for food service should be purchased

-Disposable gloves:

-Buy only single use and never wash the gloves or reuse them.

-Multiple sizes:

-Provide different sizes

-Latex alternatives:

-some food handlers and customers are allergic to latex, so be sure to provide gloves made of other materials.Question 6: Food handlers can contaminate food when:

Answer:

-They have a foodborne illness -They have wounds or boils that contain a pathogen -Sneezing/ coughing -Contact with a sick person -Using the restroom & not washing hands properly -They have symptoms such as diarrhea, vomiting, and or jaundice.Question 7: What are some ways to show proof to the regulatory authorities that the food handlers told the manager(s) when they are sick?

Answer:

-Signed statements -Training documentation -Posting signs or providing pocket cards

Question 8: Hand Care

Answer:

-Finger nail length:

-Keep fingernails short, trimmed, and filed -Long fingernails can easily chip, and can become physical contaminants -Long fingernails can be hard to keep clean and can rip gloves.-Ragged nails can also be hard to keep clean, they may also hold pathogens and break off--becoming physical contaminants

-False fingernails:

-Do NOT wear false fingernails.-Can break off into the food -Can be worn if the food handler wears single-use gloves

-Nail Polish:

-Do NOT wear nail polish -Can disguise dirt under nails and may flake off into food.-Can be worn if the food handler wears single-use gloves.

Question 9: Work Attire Guidelines

Answer:

Hair Restraints -Wear a clean hat or other hair restraint to prevent hair from falling into food -Food handlers with facial hair should also wear a beard restraint

-Do NOT wear:

-Hair accessories that could become physical contaminants. It should be limited to items that keep hands out of the hair and hair out of food.-False eyelashes. They can become physical contaminants and can easily fall onto the food.

Clean Clothing:

-Wear clean clothing daily -Change soiled uniforms, including aprons, as needed to prevent contamination -If possible, change into work clothes at work -Store street clothing and personal belongings in designated areas that does not contaminate food, food-contact surfaces, and linens -Keep dirty clothing stored away from food and prep areas.-ex.) Place the dirty clothes in nonabsorbent containers or washable laundry bags.

Aprons:

-Remove aprons when leaving prep areas.-Should be removed and stored before taking out the garbage or using the restroom -NEVER wipe your hands on your apron

Jewelry:

-Remove jewelry from hands and arms before prepping food or when working around prep areas.

-Food handlers cannot wear any of the following:

-Rings, except for a plain band -Bracelets, including medical bracelets