SERVSAFE - UNIT 2 -FOOD HANDLER: PERSONAL HYGIENE

PDF Download

SERVSAFE - UNIT 2 -FOOD HANDLER: PERSONAL HYGIENE

EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The most important action a cook can take to control food borne disease is:

Answer:

Washing their hands often Question 2: Hand washing stations should NOT include:

Answer:

Cloth towel

Question 3: Food handlers should wash their hands after .....

Answer:

Taking out the garbage, Touching cleaning chemicals, Handling raw poultry

Question 4: Which of the following items is prohibited in an employee bathroom?

Answer:

Cloth towels Question 5: In a restaurant, hand sanitizer can be used after:

Answer:

Washing hands

Question 6: When you are not feeling well and have a sore throat or diarrhea, you should:

Answer:

Stay at home Question 7: If an employee comes to work with severe diarrhea and the chills, the most

appropriate action for the manager to take is:

Answer:

Send the employee home Question 8: Which of the following rules is the most important regarding the safety of food in the restaurant?

Answer:

Washing hands Question 9: What is the first action someone should take when entering the restaurant for a work shift?

Answer:

Wash hands Question 10: If a kitchen worker comes into work with dirty fingernails, unkempt hair, and

smells of body odor, the correct action to is:

Answer:

Send the employee home Question 11: Two kitchen workers decide to take a break and step outside. The correct action

for the non-smoking employee is to:

Answer:

Wash hands then return to work Question 12: After you have washed your hands, is an acceptable way to dry your hands ?

Answer:

Single use paper towels or hand dryer

Question 13: Employee training concerning personal hygiene should start:

Answer:

After the employee has been hired

Question 14: Which action is considered unsafe for the kitchen staff?

Answer:

Chewing gum while working

Question 15: Hands should be washed with water and soap for at least how long?

Answer:

Twenty seconds

Question 16: What is the most important personal hygiene practice?

Answer:

Washing your hands Question 17: While chopping vegetables, a kitchen worker cuts his hand. The proper process

for the worker to follow is:

Answer:

Wash the wound, bandage, then place a glove on the hand and return to work Question 18: The correct time to wash your hands is after which one of the following events?

Answer:

After taking a break, smoking a cigarette, or eating, Using the toilet, Touching meat, fish, or poultry