Question 1

When can food handlers contaminate food?

Accepted Answer

When they have a foodborne illness ​
Have wounds that contain a pathogen​
Sneeze or cough​
Have contact with a person who is ill​
Touch anything that may contaminate their hands and don’t wash them​

Question 2

Actions That Can Contaminate Food​

Accepted 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 3

What must Managers focus on:​

Accepted Answer

Creating personal hygiene policies​
Training food handlers on personal hygiene policies and retraining them regularly​
Modeling correct behavior at all times​
Supervising food safety practices​

Question 4

How to properly wash your hands:

Accepted Answer

1: Wet hands and arm.
2: Apply soap.
3: Scrub hands and arms vigorously.
4: Rinse hands and arms thoroughly
5: Dry hands and arms

Question 5

Food handlers must wash their hands before they start work and after:​

Accepted Answer

Using the restroom​
Handling raw meat, poultry, and ​
seafood
Touching the hair, face, or body​
Sneezing, coughing, or using ​
a tissue​
Eating, drinking, smoking, or chewing gum or tobacco​
Handling chemicals that might ​
affect food safety​

Question 6

Food handlers must wash their hands after:

Accepted Answer

Taking out garbage​
Clearing tables or busing dirty dishes ​
Touching clothing or aprons​
Handling money​
Leaving and returning to the kitchen/prep area.​
Handling service animals or aquatic animals​

Question 7

What are Hand Antiseptics​.

Accepted Answer

Liquids or gels used to lower the number ​
of pathogens on skin​
Must comply with the CFR and ​
FDA standards​
Should be used only after handwashing ​
Must never be used in place of handwashing​

Question 8

Requirements for Foodhandlers​:

Accepted Answer

1:Keep fingernails ​
short and clean​
2: Do not wear ​
false nails​
3: Do not wear ​
nail polish​

Question 9

Infected wounds or cuts​

Accepted Answer

contain pus.​
must be covered to prevent pathogens ​
from contaminating food and food-contact surfaces.​

Question 10

How a wound is covered depends upon ​
where it is located​

Accepted Answer

Cover wounds on the hand or wrist with an ​
impermeable cover
Cover wounds on the arm with an impermeable cover, ​
such as a bandage
Cover wounds on other parts of the body with a dry, ​
tight-fitting bandage.​

​

Question 11

Single-use gloves:​

Accepted Answer

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​
Must fit properly​

Question 12

How to Use Gloves:​

Accepted Answer

Wash and dry hands before putting gloves on​
Select the correct glove size​
Hold gloves by the edge when putting them on.​
Once gloves are on, check for rips or tears​
NEVER blow into gloves​
NEVER roll gloves to make them easier to put on​

Question 13

When to Change Gloves​

Accepted Answer

As soon as they 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 14

Why must bare hands be avoided with ready-to-eat food.​

Accepted Answer

Policies on employee health​
Training in handwashing and personal hygiene practices​

Question 15

NEVER:

Accepted Answer

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

Question 16

Food handlers must:

Accepted Answer

Wear a clean hat or other ​
hair restraint ​
Wear clean clothing daily​
Remove aprons when leaving food-preparation areas ​
Remove jewelry from hands and arms before prepping food or when working around prep areas​

Question 17

Foodhandlers must not:​

Accepted Answer

Eat, drink, smoke, or chew gum or tobacco ​

Question 18

When:​

Accepted Answer

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

Question 19

IF:​

Accepted Answer

The food handler has a sore throat with a fever.​

​

Question 20

THEN:​

Accepted Answer

Restrict the food handler from working with or around food. ​
Exclude the food handler from the operation if you primarily serve a high-risk population. ​
A written release from a medical practitioner is required before returning to work​

Question 21

IF:​

Accepted Answer

The food handler has at least one of these symptoms:​
Vomiting​
Diarrhea​

Question 22

THEN:​

Accepted Answer

Exclude the food handler from the operation​:
Before returning to work, food handlers who vomited ​
or had diarrhea must meet one of these requirements:​
Have had no symptoms for at least 24 hours​

Question 23

IF:​

Accepted Answer

The food handler has Jaundice​

Question 24

THEN:​

Accepted Answer

Food handlers with jaundice must be reported to the regulatory authority​
Food handlers must have a written release from a ​
medical practitioner and approval from the regulatory authority before returning to work.​

Question 25

IF:​

Accepted Answer

The food handler has been diagnosed with a foodborne illness ​
caused by one of these pathogens and has symptoms.​
Hepatitis A ​
Salmonella Typhi​
Enterohemorrhagic and shiga toxin-producing  E. coli​
Norovirus​
Shigella spp.​

Question 26

THEN:​

Accepted Answer

Exclude the food handler from the operation. ​
Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work. ​

Question

Question

Question

Serv safe chapter 3

The safe food handler

Question	Answer
When can food handlers contaminate food?	When they have a foodborne illness Have wounds that contain a pathogen Sneeze or cough Have contact with a person who is ill Touch anything that may contaminate their hands and don’t wash them
Actions That Can Contaminate Food	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
What must Managers focus on:	Creating personal hygiene policies Training food handlers on personal hygiene policies and retraining them regularly Modeling correct behavior at all times Supervising food safety practices
How to properly wash your hands:	1: Wet hands and arm. 2: Apply soap. 3: Scrub hands and arms vigorously. 4: Rinse hands and arms thoroughly 5: Dry hands and arms
Food handlers must wash their hands before they start work and after:	Using the restroom Handling raw meat, poultry, and seafood Touching the hair, face, or body Sneezing, coughing, or using a tissue Eating, drinking, smoking, or chewing gum or tobacco Handling chemicals that might affect food safety
Food handlers must wash their hands after:	Taking out garbage Clearing tables or busing dirty dishes Touching clothing or aprons Handling money Leaving and returning to the kitchen/prep area. Handling service animals or aquatic animals
What are Hand Antiseptics.	Liquids or gels used to lower the number of pathogens on skin Must comply with the CFR and FDA standards Should be used only after handwashing Must never be used in place of handwashing
Requirements for Foodhandlers:	1:Keep fingernails short and clean 2: Do not wear false nails 3: Do not wear nail polish
Infected wounds or cuts	contain pus. must be covered to prevent pathogens from contaminating food and food-contact surfaces.
How a wound is covered depends upon where it is located	Cover wounds on the hand or wrist with an impermeable cover Cover wounds on the arm with an impermeable cover, such as a bandage Cover wounds on other parts of the body with a dry, tight-fitting bandage.
Single-use gloves:	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 Must fit properly
How to Use Gloves:	Wash and dry hands before putting gloves on Select the correct glove size Hold gloves by the edge when putting them on. Once gloves are on, check for rips or tears NEVER blow into gloves NEVER roll gloves to make them easier to put on
When to Change Gloves	As soon as they 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
Why must bare hands be avoided with ready-to-eat food.	Policies on employee health Training in handwashing and personal hygiene practices
NEVER:	Handle ready-to-eat food with bare hands when you primarily serve a high-risk population
Food handlers must:	Wear a clean hat or other hair restraint Wear clean clothing daily Remove aprons when leaving food-preparation areas Remove jewelry from hands and arms before prepping food or when working around prep areas
Foodhandlers must 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
IF:	The food handler has a sore throat with a fever.
THEN:	Restrict the food handler from working with or around food. Exclude the food handler from the operation if you primarily serve a high-risk population. A written release from a medical practitioner is required before returning to work
IF:	The food handler has at least one of these symptoms: Vomiting Diarrhea
THEN:	Exclude the food handler from the operation: Before returning to work, food handlers who vomited or had diarrhea must meet one of these requirements: Have had no symptoms for at least 24 hours
IF:	The food handler has Jaundice
THEN:	Food handlers with jaundice must be reported to the regulatory authority Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.
IF:	The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms. Hepatitis A Salmonella Typhi Enterohemorrhagic and shiga toxin-producing E. coli Norovirus Shigella spp.
THEN:	Exclude the food handler from the operation. Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work.

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