SERVSAFE - CH 3 4 - HANDS MORE EXAM QUESTIONS

PDF Download SERVSAFE - CH 3 & 4 - HANDS & MORE EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Hair restraint

Answer:

Device used to keep a food handler's hair away from food and to keep the individual from touching it.Question 2: After which activity must food handlers wash their hands? Putting on gloves, serving customers, applying hand antiseptics, or clearing tables

Answer:

Clearing tables Question 3: A food handler will be wearing single-use gloves to chop lettuce for an hour. When must a food handler's hands be washed?

Answer:

Before starting the task

Question 4: How to wash hands

Answer:

Wet hands and arms with running water to at least 100°, apply soap, scrub hands and arms vigorously for 10 to 15 seconds cleaning under fingernails and between fingers, rinse hands and arms thoroughly with running warm water, dry hands and arms by using a single-use paper towel or a hand dryer.Consider using a paper towel to turn off the faucet in to open the door when leaving the restroom.

Question 5: When to change gloves

Answer:

As soon as the gloves become dirty or torn, before beginning a different task, after an interaction such as taking a phone call, or after handling raw meat, seafood, or poultry and before handling Ready-to-Eat food.Question 6: Food handlers can contaminate food when they have any of the following

Answer:

...sneezing or coughing, contact with a person who is sick, or unwashed hands.

Question 7: Where to wash hands

Answer:

Hands need to be washed in a sink designated for hand-washing. Do you not wash hands in sinks for food prep, dishwashing, or Utility Services.

Question 8: How to avoid cross contact

Answer:

...wash/rinse/sanitize cookware, utensils, and equipment before prepping food,... wash your hands and change gloves before prepping food....

Question 9: Fingernail length

Answer:

Keep fingernails short and clean.Question 10: What should food handlers do to prevent food allergens from being transferred to food?

Answer:

Clean and sanitize utensils before use

Question 11: Clean clothing

Answer:

Wear clean clothing daily if possible, change into work clothes at work.

Question 12: What should food handlers do after prepping food and before using the restroom?Wash their hands, take off their hats, change their gloves, or take off their aprons

Answer:

take off their aprons

Question 13: Bare hand contact with Ready-to-Eat food

Answer:

do not handle Ready-to-Eat food with bare hands, this is especially for if you primarily serves a high-risk population.

Question 14: Hair restraints

Answer:

Food handlers with facial hair should also wear a beard restraint.

Question 15: Aprons

Answer:

Remove aprons when leaving Park areas. For example, aprons should be removed and stored before taking out garbage or using the restroom. Never wipe your hands on your apron.

Question 16: Single-use gloves

Answer:

They can keep food safe by creating a barrier between hands and food. Used when handling Ready-to-Eat food. Not needed for washing produce.

Question 17: A personal hygiene program should include these hygiene policies

Answer:

Hand washing, hand care, gloves, preventing bare hand contact of Ready-to-Eat food... restraining hair, and removing jewelry... and Reporting health issues.