SERVSAFE - CHAPTER 3 THE SAFE FOOD HANDLER EXAM

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SERVSAFE - CHAPTER 3 THE SAFE FOOD HANDLER EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing 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:

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