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True or False
Actions That Can Contaminate Food:
1, 3, and 5 should be marked.
Exclude or Restrict?
- You should not have painted fingernails when serving food.
- Wearing a dirty uniform or apron can contaminate food.
- Which of the following activities that can contaminate food? (select all that apply)
Touching your hair, face, or body
Wearing a hat while prepping food
Wearing a clean apron
Sneezing, coughing, or using a tissue
- When you must be changed yourGloves? (select all that apply)
performing the same task
beginning a new task
hands have not become contaminated
used in place of hand washing
- Just by dragging the following handwashing steps in the correct order.
Wet your hands and arms with running water as hot as you can comfortably stand (at least 100˚F [38˚C]).
Apply enough soap to build up a good lather.
Vigorously scrub hands and arms for at least 10 to 15 seconds
Rinse your hands and arms thoroughly under warm running water
Dry hands and arms with a single-use paper towel or a hand dryer.
- What you should do “if you found, ” A food handler at your restaurant was vomiting this morning”? (select all that apply)
Excluded from the operation
Restricted from working with or around food
Send back to the home and make sure must be symptom-free for 24 hours before returning
- Who is responsible for training food handlers on personal hygiene policies and retraining them regularly?
- Who is responsible for revising personal hygiene policies when laws or science change?
All of them
- When aprons should always be worn?
entering into food-display areas
entering food-preparation areas
entering into washroom
entering into washroom
- You should wash your hands after taking a break to smoke.
- Food handlers who work in a nursing home can’t work in the operation if they have which symptom?
Soreness with fatigue Headache with soreness
Sore throat with fever
Thirst with itching
All of the above
- Use hand antiseptic before washing hands.
- Which of the following should not be allowed when preparing, serving or working in food-prep areas? (select all that apply)
- What you should do “if you found, “a food handler at a hospital has a sore throat and a fever”?
excluded from the operation
restricted from working with or around food
send him/her to home for 24 hours
All of the above
- You are allowed to handle ready-to-eat food with bare hands.
- FDA “ALERT” stands for
Accurate, Life, Ease, Recovery, Time
Adjust, Learn, Eat, Response, Temperature
Authorities, Local, Emergency, Responsibility, Train
Assure, Look, Employees, Reports, Threat
- Which one piece of jewelry can be worn by a foodhandler?
Plain band ring
None of the above
- How long should you spend at least to scrubbing your hands?
- When should hand antiseptics be used and who approved
After washing hands, FDA approve hand antiseptics
After washing hands, USDA approve hand antiseptics
After washing hands, CDC approve hand antiseptics
After washing hands, it must comply with the CFR and FDA standards
- What should food handlers do if they cut their fingers while prepping food?
Cover the wound with a bandage
Cover the wound with a bandage and a glove and or a finger cot
Stay away from food and pep areas
Scrub hands & arms
Other Servsafe Quiz Answers
|Chapter 1: Providing Safe Food||ServSafe Chapter 1 Quiz Answers|
|Chapter 2: Forms of Contamination||ServSafe Chapter 2 Quiz Answers|
|Chapter 3: Personal Hygiene||ServSafe Chapter 3 Quiz Answers|
|Chapter 4||ServSafe Chapter 4 Quiz Answers|
|Chapter 5||ServSafe Chapter 5 Quiz Answers|
|Chapter 6||ServSafe Chapter 6 Quiz Answers|
|Chapter 7||ServSafe Chapter 7 Quiz Answers|
|Chapter 8||ServSafe Chapter 8 Quiz Answers|
|Chapter 9||ServSafe Chapter 9 Quiz Answers|
|Chapter 10||ServSafe Chapter 10 Quiz Answers|
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