NFS 376-SERVSAFE PERSONAL HYGIENE- CHAPTER 3

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NFS 376-SERVSAFE PERSONAL HYGIENE- CHAPTER 3

EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: staff requirements when it comes to illness

Answer:

it is staffs responsibility to let you know immediately if they get sick/have health problems

Question 2: types of gloves

Answer:

poly, cast poly, vinyl, synthetic, nitrile, latex Question 3: true or false: some authorities allow bare-hand contact with ready-to-eat food.

Answer:

true. However, if jurisdiction allows this, you must have specific policies in place about staff health, you must also train staff in hand washing and person hygiene practices.

Question 4: covering wounds

Answer:

cover wounds on the wrist/hand with an impermeable cover and a single use glove, cover wounds on the arm with an impermeable cover, cover wounds on other parts of the body with a dry, tight-fitting bandage

Question 5: Wash & glow

Answer:

UV lights can show germ simulation and reveal poor hand washing techniques

Question 6: the most important part of personal hygiene

Answer:

hand washing Question 7: True or false: a person may infect others before showing any symptoms. For example, a person could spread Hepatitis A for weeks before showing any symptoms

Answer:

true Question 8: how to use gloves:

Answer:

wash and dry hands before putting gloves on, select the correct glove size, hold gloves by the edge when putting them on, once gloves are on, check for rips and tears Question 9: Dress code (FOH)- banquet servers/bartenders are typically required to:

Answer:

be neatly groomed, clean shaven, hair pulled back, black dress pants, black socks and shoes (no sneakers), white tuxedo shirt, black bow tie, no visible tattoos, no facial piercing, no jewelry (other than small earrings)

Question 10: overall goal of foodsvc mgmt

Answer:

do not contaminate food

Question 11: How food handlers can contaminate food

Answer:

have a foodborne illness, have wounds that contain a pathogen, sneeze/cough, contact with a person who is sick, touch anything that may contaminate their hands & don't wash them, have symptoms such as diarrhea, vomiting or jaundice

Question 12: The rules of hand antiseptics

Answer:

must comply with the CFR and FDA standards, should be used only after hand washing, must NEVER be used in place of hand washing, should be allowed to dry before touching food/equipment

Question 13: When to wash hands

Answer:

before and after they start work, using the restroom, handling raw meat (before and after), touching the hair, face, or body, sneezing, coughing, using a tissue, eating, drinking, smoking, or chew tobacco, after handling chemicals

Question 14: hand antiseptics

Answer:

liquid/gel used to lower number of pathogens on skin, a topical application used as a hand dip/soap that has been approved by FDA or an active antimicrobial ingredients that are listed in FDA's monograph

Question 15: dangers of false nails

Answer:

can rip gloves, chips can be physical contaminants, hard to keep clean, break off into food

Question 16: jaundice

Answer:

yellowing of the eyes or skin Question 17: Why is it important to not eat, drink, smoke or chew gum when handling food?

Answer:

small droplet of saliva can contain thousands of pathogens. Saliva can be transferred to hands or directly to food being handled.

Question 18: when to use single use gloves

Answer:

when handling ready to eat foods

Question 19: bare hand contact with ready to eat food

Answer:

MUST BE AVOIDED! especially when serving a high-risk population.

Question 20: if the food handler has either vomiting/diarrhea then

Answer:

exclude the food handler from the operation. Before returning to work, food handlers who vomited/had diarrhea must either: have had no symptoms for at least 24 hours & have a written release from a medical practitioner Question 21: This type of bacteria can be transferred when food handlers touch the infected part of their bodies and then touch food without washing their hands.

Answer:

staphylococcus aureus

Question 22: infected wounds/cuts

Answer:

contain pus, must be covered

Question 23: Foaming hand soaps

Answer:

pre-lathered & foaming, pleasant to use so employees will wash their hands more often, more economical bc only require one push per wash Question 24: eating, drinking, smoking, and chewing gum is not allowed when:

Answer:

prepping/serving food, working in prep areas, working in areas used to clean utensil and equipment

Question 25: dress code (BOH)

Answer:

neatly groomed, clean shaven, hair pulled back, nonskid shoes, uniform? (chef coat, black/checkered pants)