SERVSAFE CH. 4 EXAM QUESTIONS

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SERVSAFE CH. 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What must food handlers do immediately after their break upon returning to the kitchen/prep area?

Answer:

Wash their hands correctly

Question 2: Food handlers must change their gloves when

Answer:

changing from handling raw to ready-to-eat food.Question 3: To find out whether or not an operation is allowed to practice bare-hand contact with ready-to-eat food, the manager should check

Answer:

local regulatory requirements.Question 4: Who makes the final decision on how to respond to food-handler illness?

Answer:

Local regulatory authority Question 5: What is the minimum length of time that hands and arms should be scrubbed while handwashing?

Answer:

10-15 seconds

Question 6: Where is it allowable for food handlers to eat, drink, smoke, or chew gum or tobacco?

Answer:

In designated areas away from prep areas Question 7: What foodborne-illness diagnosis requires that a food handler be excluded from the operation and that the food handler's medical practitioner and the local regulatory authority decides when the person can go back to work?

Answer:

Hepatitis A

Question 8: Why should food handlers refrain from wearing nail polish?

Answer:

It can disguise dirt hiding under the fingernails.Question 9: What should food handler do as soon as they realize they are sick while working?

Answer:

Report the illness to the manager or supervisor.Question 10: Which is a food safety issue that may result from food handlers wearing dirty uniforms?

Answer:

Dirty clothing may carry pathogens that can cause foodborne illness.

Question 11: For food safety, infected wounds must be covered

Answer:

to prevent pathogens from contaminating food.Question 12: Hand antiseptics must be in compliance with the Code of Federal Regulations and the

Answer:

Food and Drug Administration.

Question 13: What must food handlers do before they start to work their shift?

Answer:

Wash their hands correctly

Question 14: Which is an allowable type of jewelry for food handler to wear?

Answer:

Plain band rings Question 15: Before food handler who had vomiting and diarrhea can return to work, they must have had no symptoms for 24 hours or have

Answer:

a written release from a medical practitioner.

Question 16: Which location of wound requires an impermeable cover?

Answer:

Hand Question 17: Nail polish is allowed by some regulatory authorities as long as the food handler

Answer:

wears single-use gloves.

Question 18: A carrier is someone who

Answer:

transmits a pathogen to others without ever getting sick themselves.

Question 19: What is the final step in the handwashing process?

Answer:

Drying hands and arms using a single-use paper towel or hand dryer

Question 20: Use hand antiseptics only

Answer:

after handwashing.

Question 21: Some regulatory officials allow food handlers to drink from

Answer:

a covered container while in prep and dishwashing areas.

Question 22: Which is an allowable accessory for a food handler to wear?

Answer:

Clean hat Question 23: What symptom indicates a possible risk of contamination if the person is working around food?

Answer:

Sore throat with fever Question 24: Why must food handlers remove jewelry from hands and arms before prepping food?

Answer:

It can fall off and become a physical contaminant.

Question 25: What techniques should be followed when putting on gloves?

Answer:

Hold gloves by the edge when putting them on.Question 26: Food handlers should never handle ready-to-eat food with bare hands when serving

Answer:

high-risk populations.