SERVSAFE- CH.3 THE SAFE FOOD HANDLER EXAM

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SERVSAFE- CH.3 (THE SAFE FOOD HANDLER) EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food handlers must wear clean clothing

Answer:

-Wear clean clothing daily -Change uniforms, including aprons, when they are soiled -If possible, change into work clothes at work -Store street clothing &personal belongings in designated areas -Keep dirty clothing away from food and prep areas

Question 2: Corrective Action

If food handlers have touched food or food contact surfaces with unclean hands:

Answer:

-Dispose of the contaminated food -Clean potentially contaminated equipment & utensils -Retrain or coach food handlers who are not following proper handwashing procedures if necessary Question 3: IF food handler has at least one of these symptoms from an infectious condition: Vomiting Diarrhea Jaundice

Answer:

-Exclude the food handler from the operation Vomiting and diarrhea Before returning to work, food handlers must have either

Had no symptoms for at least 24 hours Or A written release from a medical practitioner Jaundice Report food handlers to the regulatory authority. Exclude food handlers who have jaundice for seven days or less.

Before returning to work, food handlers must have both:

A written release from a medical practitioner & Approval from the regulatory authority

Question 4: Infected wounds or cute

Answer:

-Infected wounds, cuts, or boils:

-Contain pus -Must be covered if they are open or draining

Question 5: Bare hand contact with ready-to-eat food

Answer:

-NEVER handle ready to eat food with bare hands when you primarily serve a high risk population

Avoid bare hand contact with ready to eat food unless:

-The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and -The dish will be cooked to at least 145?F (63?C) -The food is an ingredient in a dish containing raw meat, seafood, or poultry and -The dish will be cooked to the required minimum internal temperature of the raw item(s)

Question 6: Actions that can contaminate food

Answer:

-Scratching the scalp -Running fingers through hair -Wiping or touching the nose -Rubbing an ear -Touching a pimple or infected wound/boil -Wearing and touching a dirty uniform -Coughing or sneezing into the hand -Spitting in the operation

Question 7: How to wash hands:

Answer:

-should take at least 20 seconds 1- wet hands & arms (use running water) 2- apply soap (apply enough to build up a good lather) 3- scrub hands & arms vigorously for 10-15 seconds (clean fingertips, under fingernails, & between fingers) 4- rinse hands & arms thoroughly (use running warm water) 5- dry hands & arms (use a single-use paper towel or hand dryer)

Avoid contaminating clean hands:

-consider using a paper towel to turn off the faucet and to open the door when leaving the restroom Question 8: How a wound is covered depends on where it is located:

Answer:

Hand, finger, or wrist:

-Cover wounds with an impermeable cover (e.g., bandage or finger cot) & then a single-use glove

Arm:

-Cover wounds with an impermeable (liquid from the wound cannot pass through the cover) cover, such as a bandage

Other part of the body:

-Cover wounds with a dry, tight-fitting bandage Question 9: IF food handler: -has persistent sneezing, coughing, or runny nose -with discharge from eyes, nose, or mouth

Answer:

-restrict food handler from working w/ exposed foods, utensils, & equipment Question 10: When food handlers are sick, you may need to:

Answer:

-Restrict them from working with exposed food, utensils, and equipment.-Exclude them from coming into the operation.

This is especially important if they have these symptoms:

-Vomiting -Diarrhea -Jaundice -Sore throat with fever -Infected wound or boil that is open or draining (unless properly covered)

Question 11: Staff must report illnesses:

Answer:

-Before they come to work -If they get sick while working -If they-or someone they live with-has been diagnosed with an illness from one of the big six pathogens

Question 12: Situations that can lead to contaminating food

Answer:

-Have a foodborne illness -Have wounds or boils that contain a pathogen -Sneeze or cough -Have contact with a person who is sick -Use the restroom and do not wash their hands -Have symptoms such as diarrhea, vomiting, or jaundice- a yellowing of the eyes or skin

Question 13: Handwashing

Answer:

Where to wash hands:

-Wash hands in a sink designated for handwashing -NEVER wash hands in sinks designated for food prep or dishwashing or sinks used for discarding waste water

Question 14: When to wash hands

Food handlers must wash their hands before:

Answer:

-Preparing food -Working with clean equipment and utensils -Putting on single-use gloves -Using the restroom -Touching the body or clothing -Coughing, sneezing, blowing their nose, or using a handkerchief or tissue -Eating, drinking, smoking, or chewing gum or tobacco -Handling soiled items -Handling raw meat, seafood, or poultry -Taking out garbage -Handling service or aquatic animals -Handling chemicals that might affect food safety -Changing tasks (before beginning new task) -Leaving and returning to the kitchen/prep area -Handling money -Using electronic devices