SERVSAFE CHAPTER 4 THE SAFE FOOD HANDLER EXAM

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SERVSAFE CHAPTER 4 (THE SAFE FOOD HANDLER) EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Carriers

Answer:

people who carry pathogens and infect others without being/getting sick themselves 4-3 Question 2: If the food handler is vomiting, has diarrhea or jaundice from an infections

condition:

Answer:

• exclude the food handler from the operation
• for vomiting or diarrhea, the food handler can return after 24 hours of no symptoms or with a dr's note
• for jaundice, report to regulating authority, food handlers who have had jaundice for 7 days or less

must be excused from the operation, can return with dr's note 4-11

Question 3: Hand Washing

Answer:

is the most important part of personal hygiene 4-4

Question 4: Finger Cots

Answer:

• protective covering on hands for cuts
• gloves should be worn over bandage

4-7

Question 5: Can ready to eat food be handled with bare hands?

Answer:

NO, wear gloves

• unless food is being added as an ingredient to a dish that will be cooked over 145F and there are no

raw meats in OR

• the food will be added as an ingredient to a dish with raw meats that will be cooked to the minimum

required temperature 4-8 Question 6: Food handlers can contaminate food when they have any of the following:

Answer:

• foodborne illness
• symptoms such as diarrhea, vomiting or jaundice (yellow skin/eyes)
• wounds that contain a pathogen
• sneezing or coughing
• contact with a person who is sick
• unwashed hands after touching a contaminant

4-2 Question 7: If the food handler has been diagnosed with an illness caused by one of these

pathogens:

• hepatitis A
• salmonella Typhi

Answer:

• exclude the food handler from the operation

4-11 Question 8: If the food handler has a sore throat and fever:

Answer:

• restrict the food handler from working with or around food
• exclude the food handler from the operation if you serve a high-risk population
• can return with dr's note

4-11

Question 9: Hand Antiseptics

Answer:

are liquids or gels that help lower the number of pathogens on skin 4-6 Question 10: Do not eat, drink or smoke when doing the following:

Answer:

• prepping or serving food
• working in prep areas
• working in areas used to clean utensils and equipment

4-10

Question 11: Hand Washing Procedure

Answer:

• wet hands and arms, water should be at least 100F
• apply soap
• scrub hands and arms vigorously for 10-15 seconds, clean under fingernails and between fingers
• rinse hands an arms
• dry hands and arms

4-5

Question 12: Hair Restraint

Answer:

• clean hat, hair tie, or hair net
• keeps hair away from food, and keeps food handler from touching it
• should wear beard restraint if applicable

4-9 Question 13: If the food handler is vomiting or has diarrhea from and has been diagnosed with

an illness caused by one of these pathogens:

• norovirus
• shigella spp.
• nontyphoidal salmonella
• shiga toxin-producing
• Coli

Answer:

• exclude the food handler from the operation

4-11

Question 14: When to wash hands

Answer:

• after using the bathroom
• handling raw meat/ poultry/ seafood
• touching hair/ face/ body
• sneezing/ coughing/ using tissue
• eating/ drinking/ smoking
• handling chemicals
• taking out garbage
• clearing tables/ touching dirty dishes
• touching clothes or aprons
• handling money
• leaving and returning form kitchen/ prep area
• touching dirty equipment/ surfaces or cloths

4-6 Question 15: When to change gloves:

Answer:

• as soon as gloves become dirty or torn
• before beginning a different task
• after an interruption, such as a phone call
• after handling raw meat/ poultry/ seafood
• before handling ready to eat foods

4-8