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SERVSAFE - CHAPTER 3 THE SAFE FOOD HANDLER EXAM
QUESTIONS
Qs and Ans - Expert- Explanation - ing score -13 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Where should a food handler wash his or her hands after prepping food?
Answer:
Designated sink for handwashing Question 2: What should food handlers do after leaving and returning to the prep area
Answer:
Wash hands
Question 3: What is the purpose of hand antiseptic?
Answer:
Lower the number of pathogens on the skin
Question 4: When must a food handler change gloves
Answer:
As soon as they become dirty or torn Question 5: What must a food handler with an infected hand wound do to work safely with foods?
Answer:
Cover the wound with an impermeable cover and wear a single-use glove
Question 6: What should a food handler do to make gloves easier to put on?
Answer:
Select the correct glove size
Question 7: When can a food handler diagnosed with jaundice return to work?
Answer:
When approved by the regulatory authority.
Question 8: What should a server do after clearing the table?
Answer:
Wash hands Question 9: When should a food handler with a sore throat and fever be excluded from the operation?
Answer:
When the customers served are primarily a high-risk popoulation Question 10: What symptoms requires a food handler to be excluded from the operation?
Answer:
Jaundice
Question 11: Single-use gloves are not required when
Answer:
Washing produce
Question 12: What must food handlers do when handling ready-to-eat food?
Answer:
Wear single-use gloves Question 13: A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Answer:
Go home
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