ServSafe Chapter 3 Quiz Answer: The Safe Food Handler

True or False

1. True
2. True
3. True
4. False

Handwashing Steps

1. D
2. B
3. A
4. E
5. C

Actions That Can Contaminate Food:

1, 3, and 5 should be marked.

Exclude or Restrict?

1. E
2. E
3. E
4. E

1. You should not have painted fingernails when serving food.
   True
   False
2. Wearing a dirty uniform or apron can contaminate food.
   True
   False
3. 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
   Handling money
   Wearing a clean apron
   Sneezing, coughing, or using a tissue
4. When you must be changed yourGloves? (select all that apply)
   performing the same task
   become soiled
   become torn
   beginning a new task
   hands have not become contaminated
   used in place of hand washing
5. 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.
6. 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
   Call 911
7. Who is responsible for training food handlers on personal hygiene policies and retraining them regularly?
   Business Owner
   Kitchen Staff
   Cleaning Management
   Food manager
8. Who is responsible for revising personal hygiene policies when laws or science change?
   Restaurant Owner
   Food Manager
   Food Handler
   All of them
9. When aprons should always be worn?
   entering into food-display areas
   entering food-preparation areas
   entering into washroom
   entering into washroom
10. You should wash your hands after taking a break to smoke.
    True
    False
11. 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
12. Use hand antiseptic before washing hands.
    True
    False
13. Which of the following should not be allowed when preparing, serving or working in food-prep areas? (select all that apply)
    Eating
    Chewing Gum
    Talking
    Drinking
    Smoking
14. 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
15. You are allowed to handle ready-to-eat food with bare hands.
    True
    False
16. FDA “ALERT” stands for
    Accurate, Life, Ease, Recovery, Time
    Adjust, Learn, Eat, Response, Temperature
    Authorities, Local, Emergency, Responsibility, Train
    Assure, Look, Employees, Reports, Threat
17. Which one piece of jewelry can be worn by a foodhandler?
    Diamond ring
    Plain band ring
    Medical bracelet
    None of the above
18. How long should you spend at least to scrubbing your hands?
    5-10 seconds
    10-15 seconds
    20-30 seconds
    1 minium
19. 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
20. 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

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