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Serve Safe Study

QuestionAnswer
A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT botulism
Mary, a sous chef, has been diagnosed with hepatitis A she must be excluded from the restauran
During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is 5 - 10 seconds
Joe, a prep cook, has diarrhea he must be excluded from the restaurant
Harry, a dishwasher, has a cold there are no restrictions
Jaundice is a symptom of which foodborne illness Hepatitis A
An employee must be excluded from a food service establishment that serves a high risk populations if they have a sore throat with fever
During handwashing, foodhandlers must vigorously scrub their hands and arms for 10 - 15 seconds
After handwashing, when drying your hands, which of the following should NOT be done • use a single use paper towel • use a warm air hand dryer • turn off the faucet with a paper towel • use a clean cloth hand towel (correct)
Bill, a line cook at a Chinese restaurant, has a sore throat with a fever he must be restricted from working with or around food (correct answer, your response)
Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever she must be restricted from working with or around food
True or False: Chicken held at an internal temperature of 125°F (52°C) has been temperature abused
A thermometer calibrated by the boiling-point method must be set to 135°F (57°C), after being placed into the boiling water False the usual boiling point for water is 200°F
Created by: marlene_m101