SERVSAFE FOOD HANDLER GUIDE, CHAPTER 2: GOOD

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SERVSAFE FOOD HANDLER GUIDE, CHAPTER 2: GOOD

PERSONAL HYGIENE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: when antiseptics should be used

Answer:

after hand washing, but not in place of hand washing

Question 2: the appropriate place to wash hands

Answer:

the hand washing sink

Question 3: vigorously

Answer:

forcefully or with a lot of effort

Question 4: appearance of fingernails

Answer:

short and clean, filed, and without nail polish

Question 5: stocked

Answer:

a large or full supply of an item

Question 6: lather

Answer:

bubbles produced by soap

Question 7: areas that you should not eat, drink, or smoke in

Answer:

prep areas, dishwashing areas, service areas

Question 8: coverage of wounds

Answer:

wounds should be covered with bandage then a glove or finger cot

Question 9: time-temperature abuse

Answer:

when food has stayed too long at temperatures that are good for the growth of pathogens

Question 10: busing

Answer:

removing dirty dishes from a table

Question 11: only jewelry allowed

Answer:

Plain band ring

Question 12: single-use gloves

Answer:

used when handling ready-to-eat food should never be reused

Question 13: finger cot

Answer:

medical supply to cover part of your finger to prevent contamination

Question 14: Pathogen

Answer:

An organism that causes disease

Question 15: what to wear when handling food

Answer:

hair and beards should be covered with clean hat or hair covering, clean clothes and aprons, and no jewelry

Question 16: a stocked hand washing sink includes these items

Answer:

hot and cold running water, soap, paper towels or hand dryer, garbage container

Question 17: examples of when to wash hands

Answer:

after using restroom, handing raw meat, taking out the garbage, touching your hair, face, or body, touching. nothing, sneezing, coughing, using a tissue, handling chemicals, clearing dirty dishes, handling money, before putting gloves on, handling service animals, eating or drinking, chewing gum, leaving the kitchen area, touching anything that might contaminate your hands

Question 18: Poor cleaning and sanitizing

Answer:

transferring pathogens from incorrectly cleaned surfaces to food

Question 19: five steps of hand washing

Answer:

• Wet hands and arms. Use running water as hot as you can comfortably stand.

• Apply enough soap to build up a good lather.

• Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers.

• Rinse hands and arms thoroughly using running warm water.

Dry hands and arms with paper towel

Question 20: cross contamination

Answer:

transferring pathogens from one surface or food to another

Question 21: when gloves should be changed

Answer:

when dirty or torn, after handling raw meat, before beginning a new task, after interruption