SERV SAFE MANAGER COURSE CHAPTER 4 THE SAFE

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SERV SAFE MANAGER COURSE CHAPTER 4 THE SAFE

FOOD HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -74 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: They must be covered to prevent pathogens from contaminating food and food-contact surfaces.

Answer:

Why must infected wounds or cuts be covered?

Question 2: Apron

Answer:

What should you remove before leaving the prep area, before taking out the garbage, and before using the restroom?

Question 3: Hand antiseptics

Answer:

liquids or gels that help lower the number of pathogens on skin.

Question 4: away from food and prep areas

Answer:

Where should dirty clothing in the operation be stored?

Question 5: Small droplets of saliva

Answer:

Contains thousands of pathogens

Question 6: they can be hard to keep clean. They can also break off into food.

Answer:

Why should false fingernails not be worn?

Question 7: 1. Approved gloves

• disposable gloves
• Different types
• Multiple sizes
• Latex alternative

Answer:

What guidelines should you follow when buying gloves?

Question 8: With an impermeable cover.

Answer:

How should you cover wounds that are on the hands or wrist?Question 9: 1. Using the restroom. Food handlers carrying pathogens, such as Norovirus, can transfer them to food if they do not wash their hands.

• Handling raw meat, poultry, and seafood (before and after)
• Touching the hair face, or body
• Sneezing, coughing, or using a tissue.
• Eating, drinking, smoking, or chewing gum or tobacco.
• Handling chemicals the might affect food safety.
• Taking out garbage.
• Clearing tables or busing dirty dishes.
• Touching clothing or aprons.
• Handling money.
• Leaving and returning to the kitchen/prep area.
• Handling service animals or aquatic animals

• Touching anything else that may contaminate hands, such as dirty equipment, work

surfaces, or wiping cloths.

Answer:

Food handlers should wash their hands before they go to work and also do it after what activities?

Question 10: Eating, drinking, smoking. and chewing gum or tobacco

Answer:

What can transfer saliva to hands or directly to food being handled?

Question 11: Exclude the food handler from the operation.

Vomiting and Diarrhea:

Food handlers must meet one of these requirement before they can return to work: Have had no symptoms for at least 24 hours Have a written release from a medical practitioner Jaundice Food handlers with jaundice must be reported to the regulatory authority. Food Handlers who have had jaundice for seven days or less must be excluded from the operation.Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.

Answer:

What should you do if the food handler has at least one of these symptoms from an infectious condition?

• Vomiting

• Diarrhea

• Jaundice (yellowing of the skin)

Question 12: 1. Presenting signed statements in which staff have agreed to report illness

• Providing documentation showing staff have completed training, which includes information

on the importance or reporting illness.

• Posting signs or providing pocket cards that remind staff to notify managers when they are

sick

Answer:

Require staff to let you know when they are sick. This includes newly hired staff who have not started working yet. Your regulatory authority may ask for proof that you have done this. In what ways can you provide proof?

Question 13: in sinks for food prep, dishwashing, or utility services.

Answer:

Where should you NOT wash your hands?Question 14: Buy only single-use gloves for handling food. Do not wash and reuse them

Answer:

Buying gloves: Disposable gloves, What guidelines should you follow?

Question 15: Code of Federal Regulations

Answer:

What does CFR stand for?

Question 16: Exclude the food handler from the operation

Answer:

What must you do if the food handler has been diagnosed with an illness caused by one of these

pathogens:

• Hepatitis A

• Salmonella Typhi

Question 17: 1. The food will be added as an ingredient to a dish that does not contain raw meat, seafood or poultry, but will be cooked to at least 145 F

• The food will be added as an ingredient to a dish containing raw meat, seafood, or poultry,

and the dish will be cooked to the required minimum internal temperature of the raw items.

Answer:

When may it be acceptable to handle ready-to-eat food with bare hands?

Question 18: Beard restraint

Answer:

What should food handlers with facial hair wear?

Question 19: Carriers

Answer:

People who carry pathogens and infect others without getting sick