SERVSAFE MATERIAL CHAPTER 4 THE SAFE FOOD

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SERVSAFE MATERIAL CHAPTER 4 (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: Hand Care:

Answer:

• Fingernail length

-nails need to be SHORT and CLEAN

• do NOT wear false fingernails

• do NOT wear nail polish

***HOW AN INFECTED WOUND IS COVERED DEPENDS ON IT'S LOCATION:

• *cover any wounds/cuts on HANDS and ARMS with an IMPERMEABLE COVER (which doesn't allow

any liquid to pass through) -an example of an impermeable covers include BANDAGES and FINGER COTS (which are protective coverings)

• *cover wounds on any other part of the body with a DRY/DURABLE/TIGHT FITTING BANDAGE

Question 2: which piece of jewelry CAN be worn on a food handler's hand/arm?

Answer:

a plain band ring is acceptable to wear

Question 3: food handlers must change gloves when:

Answer:

• as soon as the gloves become dirty or torn

• before beginning a different task

• after an interruption (such as taking a phone call)

• after handling raw meat, seafood, or poultry and before handling ready-to-eat food

Question 4: examples of when the ONLY TIME it is acceptable to NOT WEAR gloves when

dealing with ready-to-eat foods:

Answer:

examples:

• when the food will be added as an ingredient to a dish that does NOT contain raw meat, seafood, or

poultry. but WILL BE COOKED TO at least 145 F (63

• (for example adding cheese to pizza dough)

• the food will be added as an ingredient to a dish containing raw meat, seafood, or poultry and the dish

WILL BE COOKED TO THE REQUIRED MINIMUM INTERNAL TEMP OF THE RAW ITEMS (for example adding vegetables to a beef stew)

Question 5: when is it acceptable to eat in an operation>

Answer:

when sitting in a break room (it is NOT acceptable to eat food when prepping food, when washing dishes, or when handling utensils)

Question 6: correct procedure for covering infected wounds?

Answer:

the location of the wound depends on how it will be covered:

• wound on hand/wrist will be covered by an impermeable cover (which is a bandage or finger cot)

• wounds on the arms will be covered with an impermeable cover (bandage) but must be completely

covered

• wounds on OTHER PARTS OF THE BODY will be covered with a DRY, DURABLE, TIGHT-FITTING

BANDAGE

Question 7: the procedures food handlers must follow when using gloves:

Answer:

• wash hands BEFORE putting on gloves (but you do not need to rewash your hands each time you

change gloves as long as you are performing the same task)

• choose correct glove size

• hold gloves by the edge when putting them on avoid touching the gloves

• once the gloves are on, check for any rips or tears

• do not blow into gloves
• do not roll gloves to make them easier to put on
• never wash or reuse gloves

Question 8: a food handler prepares and delivers meals to elderly individuals receiving cancer care services at home, what symptoms would require this food handler to stay home from work?

• thirst with itching
• soreness with fatigue
• sore throat with fever
• headache and soreness

Answer:

SORE THROAT AND FEVER will not be acceptable for the food handler to have since they cater to a high-risk population (the cancer patient) Question 9: the types of single-use gloves used for foodservice:

Answer:

• approved gloves for foodservice (this includes the gloves bearing the NSF Mark)

• do NOT reuse or wash

Question 10: when do single-use gloves DO NOT need to be worn?

Answer:

• when washing produce

• they also do not need to be worn when handling ready-to-eat ingredients for a dish that will be cooked

to the correct internal temp

Question 11: basic work-attire requirements for staff?

Answer:

• wear clean hat/hair restraint

• wear clean clothing daily

• remove aprons when leaving food-prep areas

• remove jewelry from hands/arms before preparing food or when working around prep areas

Question 12: when should antiseptics be used?

Answer:

AFTER washing hands (NOT before washing hands) Question 13: food handlers can contaminate food when they have any of the following:

Answer:

• a foodborne illness

• symptoms (such as diarrhea, vomiting, or jaundice)

• wounds that contain a pathogen

• sneezing or coughing

• contact with a person who is sick
• unwashed hands after touching a contaminant

Question 14: food handlers must wash their hands AFTER they perform the following activities:

Answer:

• using the restroom

• handling raw meat poultry or seafood (wash hands before and after)

• touching the hair face or body

• sneezing/coughing

• eating/drinking/smoking/chewing gum/tobacco