SERVSAFE CH 4 THE SAFE FOOD HANDLER EXAM

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SERVSAFE CH 4 THE SAFE FOOD HANDLER EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When should hand antiseptics be used?

Answer:

Only after washing hands

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

Answer:

Plain band ring Question 3: If a food handler has a sore throat with a fever. Restrict or Exclude?

Answer:

Restrict from working with exposed food utensils or equip. EXCLUDE if you primarily serve a high risk population

Question 4: When is it acceptable to eat in an operation

Answer:

When sitting in a break area

Question 5: Food handler has persistent sneezing coughing or a runny nose. Restrict or Exclude?

Answer:

Restrict - from working with exposed food, utensils & equip Question 6: 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 7: Food handlers pose a greater risk for contaminating food when:

Answer:

(1) they have a food borne illness (2) they have a wound or boil (3) they have contact with someone who is ill (4) they have symptoms such as sneezing, coughing, diarrhea, vomitting or jaundice Question 8: Restrict or Exclude: Food handle has any of these symptoms - Vomiting, Diarrhea or Jaundice

Answer:

Exclude - from the entire operation. Must have no symptoms and a drs note to return to work..Question 9: 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 10: What should food handlers do after prepping food and before using the restroom?

Answer:

Take off their aprons

Question 11: After which activity must food handlers wash their hands?

Answer:

clearing tables

Question 12: Who is most at risk of contaminating food?

Answer:

A food handler whose young daughter has diarrhea

Question 13: Single use gloves must be worn when..

Answer:

handling ready to eat food (sandwiches, pastries, anything the customer is getting directly) Question 14: When washing hands, what is the minimum time you should scrub with soap?

Answer:

10 seconds Question 15: A food handler prepares and delivers meals to elderly people. what symptoms require this food handler to stay home from work?

Answer:

sore throat & fever

Question 16: Change single use gloves when..

Answer:

(1) they are dirty or torn, (2) before starting a new task (3) after an interruption in your task (4) after handling raw meat, seafood, poultry (5) before handling ready to eat food (6) after 4 hours of continuous use

Question 17: Hands must be washed when?

Answer:

(1) before preparing food, (2) before working with clean equip & utensils (3) before putting on single use gloves (4) before starting a new task (5) after going to the bathroom (6) after doing the same continuous job for 4 hours Question 18: If a food handler has an infected wound or boil that is not properly covered.Restrict or Exclude?

Answer:

Restrict - from working with exposed food, utensils & equip

Question 19: Common ways food handlers can contaminate food:

Answer:

(1) not washing their hands, (2) touching their scalp, hair, nose, ears, pimples or wounds (3) wearing or touching a dirty uniform (4) coughing or sneezing into their hands, (5) spitting in the operation