SERVSAFE EXAM: CHAPTER 3 THE SAFE FOOD HANDLER

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SERVSAFE EXAM: CHAPTER 3 THE SAFE FOOD HANDLER

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Handling Staff Illnesses

Answer:

If:

The food handler has jaundice

Then:

Report the food handler to the regulatory authority Exclude food handlers from the operation if they have had jaundice for 7 days or less Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work

Question 2: How a wound is covered depends on

where it is located:

Answer:

Cover wounds on the hand or wrist with an impermeable cover, (i.e. bandage or finger cot) and then a single-use glove Cover wounds on the arm with an impermeable cover, such as a bandage Cover wounds on other parts of the body with a dry, tight-fitting bandage

Question 3: How to use gloves:

Answer:

Wash hands before putting gloves on when starting a new task Select the correct glove size Hold gloves by the edge when putting them on Once gloves are on, check for rips or tears NEVER blow into gloves NEVER roll gloves to make them easier to put on Wash your hands before putting on gloves when starting a new task. You do not need to rewash your hands each time you change gloves as long as you are performing the same task, and your hands have not become contaminated.Avoid contaminating gloves when putting them on.Question 4: A grill operator places a raw hamburger patty on the grill. Next she assembles a hamburger. Is a glove change required between tasks?

Answer:

Yes. A glove change is required after handling raw meat and before handling the ready-to-eat hamburger. A glove change is always required before beginning a different task.Question 5: Food handlers can contaminate food when they:

Answer:

Have a foodborne illness Have wounds that contain a pathogen Sneeze or cough Have contact with a person who is sick Touch anything that may contaminate their hands and don't wash them Have symptoms such as diarrhea, vomiting, or jaundice-a yellowing of the eyes or skin With some illnesses, a person may infect others before showing any symptoms. For example, a person could spread hepatitis A for weeks before having any symptoms.With other illnesses, a person may infect others for days or even months after symptoms are gone.Norovirus can be spread for days after symptoms have ended.Some people carry pathogens and infect others without ever getting sick themselves. These people are called carriers. The bacteria Staphylococcus aureus is carried in the nose of 30 to 50 percent of healthy adults. About 20 to 35 percent of healthy adults carry it on their skin. Food handlers transfer this type of bacteria to food when they touch the infected areas of their bodies and then touch food without washing their hands.

Question 6: How long should you scrub your hands with soap?

Answer:

10 to 15 seconds The whole handwashing process should take at least 20 seconds. Hands must be scrubbed with soap for 10 to 15 seconds.

Question 7: When do food handlers have to wash their hands?

Answer:

Using the restroom Handling raw meat, poultry, and seafood (before and after) Touching the hair, face, or body Sneezing, coughing, or using a tissue Eating, drinking, smoking, or chewing gum or tobacco Handling chemicals that might affect food safety Taking out garbage

Question 8: Handling Staff Illnesses

Answer:

If:

The food handler has at least one of these symptoms -Vomiting -Diarrhea

Then:

Exclude the food handler from the operation Before returning to work, food handlers who vomited or had diarrhea must meet one of these requirements -Have had no symptoms for at least 24 hours -Have a written release from a medical practitioner Question 9: Bare-hand contact with ready-to-eat food must be avoided unless:

Answer:

The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry The dish will be cooked to at least 145ºF (63ºC) The food is an ingredient in a dish containing raw meat, seafood, or poultry The dish will be cooked to the required minimum internal temperature of the raw items(s) NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population Food can become contaminated when it has been handled with bare hands. This is especially true when hands have not been washed correctly or have infected cuts or wounds. For this reason, do not handle ready-to-eat food with bare hands.There are times when it may be acceptable to handle ready-to-eat food with bare hands. This is true in the situations identified in the slide.

Never handle ready-to-eat food with bare hands if you primarily serve a high-risk population.Some regulatory authorities allow bare-hand contact with ready-to- eat food. If your jurisdiction allows this, you must have specific policies in place about staff health. You must also train staff in handwashing and personal hygiene practices.Question 10: A cook preps raw chicken. Next he preps onions for the salad bar. Is a glove change required between tasks?

Answer:

Yes. A glove change is required after handling raw chicken and before handling the ready-to-eat onions.A glove change is always required before beginning a different task.Question 11: Problematic food handler:

Answer:

The food handler is wearing false nails and nail polish. She also is not wearing gloves, which she must do when handling ready-to-eat food.Question 12: Mary works in a restaurant and has a sore throat and fever. Should she be excluded from the operation or restricted from working with or around food?

Answer:

Restricted. Food handlers who have a sore throat and/or fever should be restricted from working with or around food.Question 13: Infected wounds or cuts:

Answer:

Contain pus Must be covered to prevent pathogens from contaminating food and food-contact surfaces

Question 14: Handling Staff Illnesses

Answer:

If:

The food handler has been diagnosed with an illness caused by one of these pathogens.-Hepatitis A -Salmonella Typhi

Then:

Exclude the food handler from the operation Work with the food handler's medical practitioner and/or the local regulatory authority to decide when the person can go back to work Whether or not a food handler has symptoms, those diagnosed with a disease caused by these pathogens must be excluded from the operation. Work with the local regulatory authority to determine when the exclusion can be removed.