ServSafe Prep Test 3 — Multiple Choice

Front

People who carry pathogens and infect others without ever getting sick themselves are called:

Back

Carriers

Front

Food handlers can contaminate food in all of the following ways EXCEPT: When they have a foodborne illness, When they have contact with a person who is ill, When they wash their hands after using the restroom, When they have open wounds or boils

Back

When they wash their hands after using the restroom

Front

To prevent foodborne illness, you should pay attention to the following EXCEPT: Coughing or sneezing into your elbow, Running your fingers through your hair, Wiping or touching your nose, Wearing or touching a dirty uniform

Back

Coughing or sneezing into your elbow

Front

To keep food handlers from contaminating food, your operation should: Have personal hygiene policies created, Supervise food safety practices at all times, Model correct behavior at all times, All of the choices listed

Back

All of the choices listed

Front

Where should employees wash their hands?

Back

In the designated handwashing sink

Front

The whole handwashing process should take approximately

Back

20 Seconds

Front

While washing your hands, you should scrub your hands for approximately

Back

10 to 15 Seconds

Front

You should dry your hands using

Back

a single-use paper towel

Front

How should you turn the facets off after washing your hands? Options: With washed, bare hands, With the paper towel you just used to dry your hands, With a new, unused paper towel, With the towel that is designated to be used for the purpose of turning the facet off after you wash your hands

Back

With the paper towel you just used to dry your hands

Front

When should food handlers wash their hands?

Back

After using the restroom, after eating, drinking, smoking, or chewing gum or tobacco, after taking out the garbage.