SERVSAFE - CHAPTER 3 EXAM QUESTIONS

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SERVSAFE - CHAPTER 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -37 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Fingernail Length:

Answer:

-short and clean

• Long nails can rip gloves + chip and become physical contaminants

-trimmed and filed (easy to clean)

• ragged fingernails can break and can be hard to clean

Question 2: Main categories of Personal Hygiene Practices

Answer:

• Personal Cleanliness
• Work attire
• Eating, Drinking, Smoking, and Chewing Gum or Tobacco

Question 3: False Fingernails:

Answer:

• Do not wear false fingernails
• They can be hard to clean
• can break off into food
• Can be worn if the food handler wears gloves

Question 4: The corrective action procedures for those who didn't follow proper handwashing procedures

Answer:

-Dispose of the contaminated food -Clean potentially contaminated equipment and utensils -Retrain or coach food handlers who are not following proper handwashing procedures if necessary

Question 5: Actions to avoid to prevent foodborne illnesses

Answer:

-Scratching the scalp -Running fingers through the hair -Wiping or touching the nose -Rubbing an ear -Touching a pimple or an infected wound/boil -Wearing and touching a dirty uniform -Coughing or sneezing into the hand -Spitting in the operation Question 6: Never do the following with gloves:

Answer:

• Never blow into gloves
• Never roll gloves to make them easier to put on
• Never wash and reuse gloves

Question 7: Carriers

Answer:

People who carry pathogens and infect others without ever getting sick themselves.

Question 8: the rules of using hand antiseptic

Answer:

• Only use after handwashing
• Never use in place of handwashing
• Wait for the hand antiseptic to dry before you touch food or equipment

Question 9: Precautionary measures for handling ready-to-eat foods

Answer:

Due to the risk that your hands might not be washed correctly or you might have infected cuts or wounds do not handle ready-to-eat foods with bare hands. And if you serve a high-risk population never handle ready-to-eat foods with bare hands.

Question 10: Guidelines for purchasing single-use gloves

Answer:

• Purchase approves gloves

-Purchase disposable gloves

• purchase multiple sizes of gloves
• Make sure you have latex alternative gloves

Question 11: Things that support a personal hygiene program

Answer:

-creating personal hygiene policies -training food handlers on those policies and retraining them regularly -Modeling the correct behaviors at all times (lead by example, good personal hygiene practices)

• supervising food safety practices at all times
• Revising personal hygiene policies when laws or science changes

Question 12: Single use gloves should always be worn when handling

Answer:

Ready-to-eat foods

Question 13: Bare hand contact with ready-to-eat foods must be avoided

Answer:

• when handling ready to eat foods
• when handling foods that are going to be served to high-risk populations

Question 14: When to wash your hands

Answer:

Before:

• Preparing food or working with clean equipment and/or utensils
• putting on single use gloves

After the following activities:

-Using the restroom

• Touching the body or clothing
• Coughing, sneezing, blowing 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 the garbage
• Handling chemcials that might affect food safety
• Changing tasks

Question 15: Managers should watch food handlers for signs of illness including:

Answer:

-Vomiting -Excessive trips to the bathroom -Yellowing of the skin, eyes, and fingernails -Cold sweats or chills (indicates a fever) -Persistent nasal discharge and sneezing

Question 16: Policies regarding reporting health issues to regulatory agencies

Answer:

-Presenting signed statements in which staff have agreed to report illness -Providing documentation showing staff have completed training (which includes the importance of reporting illness) -Posting signs or providing pocket cards that remind staff to notify managers when they are sick

Question 17: Exceptions for wearing single use gloves

Answer:

-The food will be added as an ingredient to a dish that does not contain any raw meat, seafood, or poultry, but will be cooked to at least 145 degrees. (adding cheese to pizza dough).-The food will be added to a dish that contains raw meat, seafood, or poultry and will be cooked to the required internal temperature.

Question 18: The guidelines of wearing clean clothes in food prep areas

Answer:

-Wear clean clothing daily -Change soiled uniforms, including aprons, as needed. This prevents contamination.-Change into work clothes at work.-Store street clothing and personal belongings in the designates areas.-Keep dirty clothing that is stored in the operation away from food and prep areas.Question 19: What is the main reason smoking, drinking, and chewing gum are prohibited in food prep areas?

Answer:

All of these actions involve the transfer of saliva which can contain pathogens and can cause foodborne illnesses.