SERVSAFE CH4 EXAM QUESTIONS

PDF Download

SERVSAFE CH4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Proper hand-washing procedure(5)

Answer:

1) wet your hands and arms with running water as hot as you can comfortably stand(at least 100°F)

2) apply soap

3) scrub hands and arms vigorously for 10 to 15 seconds

4) rinse hands and arms thoroughly under running water

5) dry hands and arms with a single-use paper towel or hand dryer

Question 2: Components of a good personal hygiene program(6)

Answer:

1) following hygienic hand practices

2) maintaining personal cleanliness

3) wearing clean and appropriate uniforms and following dress codes

4) avoiding certain habits and actions

5) maintaining good health 6) reporting illness

Question 3: Foodhandlers can contaminate food when they: (5)

Answer:

1) have a foodnorne illness

2) have wounds that contain a pathogen

3) have contact with a person who is ill

4) Touch anything that may contaminate their hands and don't wash them

5) have Simmstown such as diarrhea, vomiting, or jaundice

Question 4: Hand care for foodhandlers(3)

Answer:

1) keep fingernails short and clean

2) do not wear false nails or nail polish

3) bandage wounds and cover bandages Question 5: Situations when a foodhandler should be EXCLUDED from working around food (regular operation)

Answer:

1) when foodhandler has one or more of these symptoms: vomiting, diarrhea, jaundice

2) when foodhandler has been diagnosed with a foodborne illness caused by one of these pathogens: Salmonella Typhi, Shigella spp., Shiga toxin-producing e.coli, Hepatitis A, Norovirus

Question 6: Disease not transmitted through food(4)

Answer:

1) AIDS

2) Hepatitis B

3) Hepatitis C

4) Tuberculosis

Question 7: Hand antiseptics must...(3)

Answer:

1) comply with FDA standards

2) never be used in place of handwashing

3) be allowed to dry before touching food or equipment

Question 8: Activities not allowed in food prep areas(6)

Answer:

1) eating

2) drinking (unless using a straw and covered container)

3) chewing gum

4) chewing tobacco

5) smoking 6) spitting

Question 9: Method of properly tasting food during preparation

Answer:

Place in a separate dish and taste with a clean utensil which should then be removed from the prep area and cleaned Question 10: Single-use gloves used for handling food:(3)

Answer:

1) must never be used in place of handwashing

2) must never be washed and reused

3) must fit properly

Question 11: Went to change gloves(4)

Answer:

1) as soon as they become spoiled or torn

2) before beginning a different task

3) at least every four hours during continual use and more often if necessary

4) after handling raw meat, seafood, or poultry and before handling ready to eat food

Question 12: Carriers

Answer:

People food carry pathogens and infest others without ever getting sick themselves

Question 13: Proper work attire for foodhandler(3)

Answer:

1) clean hat or hair restraint

2) clean aprons, Chef coats, and uniforms

3) no jewelry other than a plain wedding band

Question 14: When foodhandlers should be RESTRICTED from working around food

Answer:

Food handler has a sore throat and fever Question 15: With bear-hand contact on ready-to-eat foods, some jurisdictions allow it but

required:(2)

Answer:

1) policies on employee health

2) training in handwashing and personal hygiene practices Question 16: Situation when a foodhandler should be excluded from working around food in establishment serve high risk populations

Answer:

When foodhandlers has a sore throat with fever

Question 17: Role of management in a personal hygiene program(5)

Answer:

1) establishing proper personal hygiene policy

2) training foodhandlers on personal hygiene policies and retraining them when necessary

3) modeling proper behavior for foodhandlers at all times