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 -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When handling ready to eat food

Answer:

When should gloves ALWAYS be worn?Question 2: When gloves become dirty/ torn, before beginning a new task, after interruption, after handling raw meat, before handling ready to eat food

Answer:

A food handler MUST change their gloves at these times:

Question 3: 10-15 seconds

Answer:

How long should you scrub your hands when washing your hands?

Question 4: Physical contaminant

Answer:

Food handlers should always wear a clean hat, or hair restraint, but should NOT wear hair accessories, because they could become what kind of contaminant?

Question 5: Aids, Hepatitis B and C, tuberculosis

Answer:

What diseases are NOT spread through food?Question 6: Code of Federal Regulations (CFR), Food and Drug Administration (FDA)

Answer:

If Hand Antiseptics are used, they must comply with what standards?

Question 7: When sitting in a break area

Answer:

When is it acceptable to eat in an operation?

Question 8: Hepatitis A/Norovirus

Answer:

Which illness can be spread and infect people without showing any symptoms?

Question 9: Placed in a seperate dish and tasted with clean utensils

Answer:

If food must be tasted during prepping, it should be what?

Question 10: No

Answer:

Do gloves need to be worn when washing produce?

Question 11: After washing hands

Answer:

When should antiseptics be used?

Question 12: Atleast 100 degrees

Answer:

What temperature should the running water be when washing hands?

Question 13: Plain band ring

Answer:

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

Question 14: Fingercot/single use glove

Answer:

What should be put over an impermeable bandage after the bandage is placed?

Question 15: Yes

Answer:

Is it possible to be infected by a foodborne illness and infect a person without showing symptoms?

Question 16: Yes

Answer:

Is it acceptable to wear a plain band ring in the food area?

Question 17: Trim fingernails, no false fingernails, no nail polish

Answer:

To prevent foodborne illness, what should foodhandlers do to their fingernails?

Question 18: No

Answer:

Is it ever okay to use a multiple use towel to dry hands?

Question 19: Washing hands

Answer:

What is the most important part of personal hygiene?

Question 20: Staphylococcus aureus

Answer:

What bacteria is carried in the nose of 30 to 50 percent of healthy adults?

Question 21: Atleast 20 seonds

Answer:

How long should the entire handwashing process take?

Question 22: Means that liquid cannnot pass through the cover

Answer:

What does the word "impermeable" mean?

Question 23: 60%

Answer:

Sanitizers typically contain at least what percent of alcohol?

Question 24: Take off their apron

Answer:

What should food handlers do after prepping food and before using the restroom?

Question 25: Before putting on gloves

Answer:

When should food handerls who wear gloves wash their hands?

Question 26: Shower/bathe

Answer:

There is a greater risk of pathogens spreading to food and equipment if food handlers do not do what before work?

Question 27: Contaminate

Answer:

Simple acts, such as running fingers through the hair, wiping or touching the nose, rubbing an ear, scratching the scalp, or touching a pimple or an infected wound can do what to food?

Question 28: Practicing good personal hygiene

Answer:

What is the most critical measure to practice in order to prevent foodborne illness?