SERVSAFE 8TH EDITION CHAPTER 4 EXAM QUESTIONS

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SERVSAFE 8TH EDITION CHAPTER 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: True or false. Single Use Gloves do not need to be worn when handling Ready to Eat Foods that will be cooked to correct internal temperature.

Answer:

True Question 2: Must an employer report to regulatory authorities that an employee is infected with Norovirus, Hepatitis A, Shigella spp, E Coli, Salmonella Typhi, or Nontyphoidal Salmonella?

Answer:

Yes Question 3: True or false. Single Use Gloves do not need to be worn when washing produce.

Answer:

True

Question 4: True or false. Hand sanitizer can be used in place of hand washing.

Answer:

False

Question 5: What illnesses must be reported to employers?

Answer:

• Norovirus
• Hepatitis A
• Shingella spp

• E Coli
• Salmonella Typhi 6. Nontyphoidal Salmonella

Question 6: Single Use Gloves can be used in place of hand washing. True or false.

Answer:

False Question 7: True or false. A person with an illness can infect others weeks before showing symptoms.

Answer:

True ie Hepatitis A

Question 8: How many tasks are single use gloves intended for?

Answer:

1 Question 9: Name an exception when Ready to Eat food can be handled with bare hands.

Answer:

• The food will be added to a dish that DOESN'T have raw meat OR will be cooked to 145 degrees

• The food will be added to a dish that DOES have raw meat AND will be cooked to minimum internal

temperature.Question 10: Must an employee report that they live with someone who is infected with Norovirus, Hepatitis A, Shigella ssp, Shiga-toxin producing E Coli, Salmonella.

Answer:

Yes Question 11: Give examples of communicable diseases spread through personal contact or contact with bodily fluids.

Answer:

• Hepatitis B & C
• Tuberculosis

3. HIV

Question 12: What is a person who carries an illness to others without becoming I'll themselves called?

Answer:

A carrier

Question 13: Single Use Gloves can be washed and reused. True or false.

Answer:

False

Question 14: Where should food service employees wash their hands?

Answer:

Only in designated sinks.Question 15: True or false. People infected with HIV or Hepatitis B are prohibited from working in the food service industry.

Answer:

False Question 16: If a wound is on a part of the body other than the hands, how should it be covered?

Answer:

With a bandage.Question 17: If a manager witnesses excessive trips to the bathroom, by an employee, what should they do?

Answer:

Ask the employee if they are well.

Question 18: The whole process of hand washing should take a minimum of....

Answer:

20 seconds Question 19: What is the most important personal hygiene practice in the food service industry?

Answer:

Hand washing

Question 20: Names as many instances as you can when single use gloves should be changed.

Answer:

• When dirty
• When torn
• When changing tasks
• When handling raw meats
• After 4 hours

Question 21: What symptoms require food handlers to stay home and not go to work?

Answer:

• Vomiting
• Diarrhea
• Jaundice
• Sore Throat
• Fever 6. Infected wound that is opened or draining

Question 22: True or false. Ready to eat food rarely can never be handled with bare hands.

Answer:

True Question 23: List as many instances of when food handlers should wash their hands as you can.

Answer:

• Using restroom
• Touching body or clothes
• Coughing, sneezing, blowing nose
• Eating, drinking, smoking, chewing gum
• Handling soiled items 6. Handling raw foods 7. Handling garbage 8. Handling animals 9. Handling

chemicals 10. Changing tasks 11. Leaving/returning kitchen/food prep area 12. Handling money 13.Handling electronic devices

Question 24: How should a wound on a finger be covered?

Answer:

• With a bandage or finger cot
• And a single use glove