SERVSAFE FOOD PROTECTION MANAGER: CHAPTER

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SERVSAFE FOOD PROTECTION MANAGER: CHAPTER

THREE: THE SAFE FOOD HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The main reason chewing gum or tobacco, and smoking are prohibited in food

preparation areas is:

• Saliva droplets can be transferred to hands or food
• The smoke and pollutants are dispersed in the air
• Ashes and cigarette butts can end up in the food
• They can increase the temperature of the room

Answer:

• Saliva droplets can be transferred to hands or food

Question 2: If disposable or single-use gloves are used, they...

• Can be a substitute for hand washing
• Should never be used in place of proper hand washing
• Will eliminate all hazards to food safety
• Should be put on before hand washing

Answer:

• Should never be used in place of proper hand washing

Question 3: The length of time to scrub hands together for proper hand washing is...

• 10-15 seconds
• 15-20 seconds
• 20-25 seconds
• 25-30 seconds

Answer:

• 10-15 seconds

Question 4: A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

• Thirst with itching
• Soreness with fatigue
• Sore throat with fever

d Headache with soreness

Answer:

• Sore throat with fever

Question 5: The correct way to dry your hands after washing them is...

• By waving them vigorously in the air
• On a towel everyone uses
• On an apron
• With a single-use paper towel

Answer:

• With a single-use paper towel

Question 6: After which activity must food handlers wash their hands?

• Putting on gloves
• Serving customers

• Applying hand antiseptic
• Clearing tables

Answer:

• Clearing tables

Question 7: Gloves should be changed...

• Before beginning a different task
• Before going to the toilet
• When your shift is over
• None of the answers are correct

Answer:

• Before beginning a different task

Question 8: If a food handler has been diagnosed with Hepatitis A and/or Norovirus...

• Assign them to work in a non-food area
• Let them cashier
• Exclude them from the establishment
• Have them wear a mask as they work in food preparation

Answer:

• Exclude them from the establishment

Question 9: What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

• Tell the cook to stay away from work and see a doctor
• Tell the cook to come in for a couple of hours and then go home
• Tell the cook to rest for a couple of hours and then come to work
• Tell the cook to go to the doctor and then immediately come to work

Answer:

• Tell the cook to stay away from work and see a doctor

Question 10: It is recommended ready-to-eat foods never be touched or handled with bare hands. Is this bare hand contact with ready-to-eat foods allowed n Lincoln-Lancaster County?

• Only if before 8am
• Only after 11pm
• I don't know
• No, bare hand contact with ready-to-eat foods is not allowed

Answer:

• No, bare hand contact with ready-to-eat foods is not allowed

Question 11: Bare hand contact with ready-to-eat food is allowed in which of the following examples?

• Making a lettuce salad that contains no meat
• Adding cooked shrimp to a Caesar salad
• Chopping raw carrots and potatoes to be added to a stew that will be cooked
• Putting dinner rolls in a basket that will be taken directly to the customer's table

Answer:

• Chopping raw carrots and potatoes to be added to a stew that will be cooked

Question 12: What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

Answer:

• Take off their aprons