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 -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Aprons

Answer:

Must be removed when leaving prep area and NEVER wipe your hands on it.

Question 2: After which activity must food handlers wash their hands?

Answer:

Clearing tables.Question 3: Exclude food handlers with these symptoms:

Answer:

Vomiting Diarrhea Jaudice Sore throat with fever Infected wound or boil that is draining, unless properly covered

Question 4: Who is most at risk of contaminating food?

Answer:

A food handler whose young daughter has diarrhea

Question 5: Food handlers must not wear jewelry EXCEPT for a _____

Answer:

plain band ring.Question 6: Should a food handler at a hospital that has a sore throat and fever be excluded or restricted?

Answer:

Excluded Question 7: What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Answer:

Tell the cook to stay away from work and see a doctor.Question 8: Should a food handler at a nursing home that has jaundice from an infectious condition be excluded or restricted?

Answer:

Excluded Question 9: A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?

Answer:

Sore throat with fever

Question 10: When should you change single-use gloves?

Answer:

As soon as they become dirty or torn Before beginning a different task After an interruption like a phone call After handling raw meat, seafood or poultry Before handling ready-to-eat food After 4 hours of continuous use

Question 11: Bare-hand contact with ready-to-eat food

Answer:

Some jurisdictions allow this but require:

-Policies on staff health -Training in hand washing & hygiene

NEVER:

-Handle ready to eat food with bare hands when you primarily serve a high risk population

Question 12: When is it acceptable to eat in an operation?

Answer:

When sitting in a break area Question 13: Exclude the food handler from the operation if they have an illness and symptoms

caused by one of these pathogens:

Answer:

Norovirus, Hepatitis A, Shigella spp., E.Coli (STEC), Salmonella Typhi, and Nontyphoidal Salmonella Question 14: Should Bill, a line cook in a restaurant and has a sore throat and fever be excluded or restricted?

Answer:

Excluded

Question 15: Where should you wash your hands?

Answer:

In a sink designated for handwashing, NOT a prep sink.Question 16: A cook wore single-use gloves while forming raw, ground beef patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns.Question 17: Hair Restraint Rules include:

Answer:

Wear in food prep area Do NOT wear hair accessories that could become physical contaminants Do NOT wear false eyelashes Wear a beard restraint to cover facial hair Question 18: A food handler will be wearing single-use gloves to assemble boxed lunches.When must the food handler's hands be washed?

Answer:

Before putting on gloves

Question 19: When should you wash your hands?

Answer:

-After using the restroom -Smoking -When changing tasks -Before putting on gloves, -Before and after handling raw food -after eating/drinking -after taking the garbage out or handling chemicals -clearing tables -touching hair,face, body, or apron Question 20: What should food handlers do after prepping food and before using the restroom?

Answer:

Take off their aprons Question 21: Food handlers must NEVER eat, drink, smoke or chew gum or tobacco when:

Answer:

Prepping or serving food Working in prep areas Working in areas used to clean utensils and equipment

Question 22: Actions that can contaminate food

Answer:

-Scratching the scalp -Running fingers through hair -Wiping or touching the nose -Rubbing an ear -Touching a pimple or infected wound -Wearing a dirty uniform -Coughing or sneezing into the hand -Spitting in the operation

Question 23: single use gloves

Answer:

Should be used when handling ready-to-eat food Except when washing produce Except when handling ready-to-eat ingredients for a dish that will be cooked Must NEVER be used in place of handwashing Must NEVER be washed and reused