SERVSAFE MANAGER CHAPTER 3 - THE SAFE FOOD

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SERVSAFE MANAGER CHAPTER 3 - THE SAFE FOOD

HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -55 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Sick workers may be (restrict/exclude) from the entire foodservice operation

Answer:

excluded Question 2: ____ is the MOST IMPORTANT part of personal hygiene, must train and monitor

Answer:

handwashing Question 3: (Hand, finger, or wrist/am/other) wounds must then cover wounds with an IMPERMEABLE cot (e.g., bandage or finger cot) and then a single-use glove.

Answer:

hand, finger, or wrist

Question 4: Bare hand contact is okay with ready-to-eat food is okay when...

The food IS AN ingredient IN a dish CONTAINING raw meat, seafood, or poultry and the dish will be cooked to the ___ ___ ___ ___ of the raw item(s).

Answer:

required minimum internal temperature

Question 5: Some people carry pathogens and infect others without ever getting sick themselves. These people are called ___.

Answer:

Carriers Question 6: Sick workers may be (restrict/exclude) from working with exposed food, utensils, and equipment.

Answer:

restricted Question 7: (Hand, finger, or wrist/arm/other) wounds must be covered with an impermeable cover, such as a bandage

Answer:

Arm Question 8: ___ can be found on HAIR and SKIN. There is a greater risk of these pathogens being transferred to food and food equipment if the food handler does not follow a personal hygiene program. Make sure food handlers shower or bathe before work.

Answer:

pathogens Question 9: (Hand, finger, or wrist/arm/other) wounds must be covered with a dry, tight-fitting bandage.

Answer:

other Question 10: (true/false) 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.

Answer:

true Question 11: You should wash your hands (before/after) in the appropriate designated area -Handling service or aquatic ANIMALS -Handling CHEMICALS that might affect food safety -CHANGING TASKS (before beginning new task).-Leaving and RETURNING to the kitchen/prep area.-Handling MONEY.-Using ELECTRONICS devices

-Touching ANYTHING that may contaminate hands

Answer:

after

Question 12: (true/false) you SHOULD wear gloves when...

• washing produce
• handling ready-to-eat ingredients for a dish that will be cooked to the correct internal

temperature

Answer:

false Question 13: If you DO NOT SERVE a HIGH RISH POPULATION the food handler should be (excluded/restricted) when they experience a sore throat or fever

Answer:

restricted Question 14: Food handers must handle aprons correctly: lRemove aprons when leaving prep areas and you should ___ wipe your hands on your apron.

Answer:

NEVER

Question 15: Jaundice

Answer:

Foodhandlers with Norovirus, Shigella spp, STEC, and Nontyphoidal Salmonella may experience ___ or ___ Question 16: Food handlers (ma/may not) eat, drink, smoke, or chew gum or tobacco when: -Prepping or serving food -Working in prep areas -Working in areas used to clean utensils and equipment in dish rooms

Answer:

may not Question 17: (true/false) False fingernails can be worn if the food handler wears single-use gloves.

Answer:

True

Question 18: You should wash your hands (before/after)

-Preparing food -Working with clean equipment and utensils -Putting on single-use gloves

Answer:

before

Question 19: ServSave is valid for how many years

Answer:

5 Question 20: (Situations/actions) that can lead to food contamination: -Have a foodborne ILLNESS -Have WOUNDS or boils that contain a pathogen -SNEEZE or COUGH -Have CONTACT with a person who is sick -Use the RESTROOM and do not wash their hands -Have symptoms such as DIARRHEA, VOMITING, or JAUNDICE-a yellowing of the eyes or skin

Answer:

situations

Question 21: (Vomiting and diarrhea/Jaundice)...

• Before returning to work, food handlers must have either:Had no symptoms for at least 24

hours.

OR

• A written release from a medical practitioner.

Answer:

(Vomiting and diarrhea/Jaundice)...

• REPORT food handlers to the regulatory authority.
• EXCLUDE food handlers who have had jaundice for seven days or less.

Before returning to work, food handlers must have both:

• A written RELEASE from a medical practitioner

AND AND AND AND AND

• APPROVAL from the regulatory authority

Question 22: (true/false) you CAN handle ready-to-eat food with bare hands when you primarily serve a high-risk population.

Answer:

false