SERV SAFE CHAPTER 3 EXAM QUESTIONS

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SERV SAFE CHAPTER 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler will be wearing single- use gloves to chop lettuce for an hour.When must the food handler's hands be washed?

Answer:

Before starting the task

Question 2: Which piece of jewelry can be worn on a food handler's hand or arm?

Answer:

Plain band ring

Question 3: Joe, a prep cook has diarrhea.

Answer:

Exclude him.Question 4: Bill, a line cook at a family restaurant, has a sore throat with a fever.

Answer:

Restrict him

Question 5: Handwashing predure

Answer:

Wet hands and arms with water at least 100 degrees F Apply enough soap to build up a good lather Scrub hands and arms for 10 to 15 seconds Rinse hands and arms in warm, running water

Dry hands and arms with a single use paper towel or hand dryer.Question 6: When does your regulatory authority require food handlers to be restricted from working with or around food?

Answer:

When you are vomiting, or have a sore throat and/or fever.

Question 7: When is it acceptable to eat in an operation?

Answer:

When sitting in a break area.Question 8: What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Answer:

Tell the cook to stay away from work and see a doctor.Question 9: Does the local regulatory authority allow bare-hand contact with ready to eat food?

Answer:

Yes but must practice proper handwashing and personal hygiene.Question 10: A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

Answer:

Sore throat with fever.Question 11: What should food handlers do after prepping food and before using the restroom?

Answer:

Take off and throw away gloves.Question 12: Mary a sous chef, has diarrhea and has been diagnosed with Norovirus.

Answer:

Exclude her.

Question 13: After which activity must food handlers wash their hands?

Answer:

Cleaning tables

Question 14: What are the local regulatory requirements for glove use?

Answer:

Wash hands before putting on gloves before starting a task.Select the correct glove size.Hold gloves on the edge when putting them on.Check the gloves for rips and tears.Never blow into the gloves Never roll gloves to make it easier to put on.Change gloves as soon they are dirty or torn.Before beginning a different task.After an interruption.After Handling raw meat.Question 15: Does the local regulatory authority allow food handlers to wear false nails or nail polish covered by single-use gloves?

Answer:

No

Question 16: When should hand antiseptics be used?

Answer:

After washing hands Question 17: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Question 18: Are hand antiseptics allowed by your local regulatory authority?

Answer:

No.

Question 19: What other illness or illness symptoms would require you to exclude a food handler from your operation?

Answer:

If the person Jaundice, Norovirus, Shigella spp. Nontyphoidal Salmonella, Shiga toxin-producing E.Coli (STEC), Hepatitis A, Salmonella Typhi.Question 20: A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

Answer:

Stay home until approved to return to work.