ServSafe Manager Chapters 3 and 4

After which activity must food handlers wash their hands?

• Clearing tables

• Putting on gloves

• Serving customers

• Applying hand antiseptic

When washing hands, what is the minimum time you should scrub with soap?

• 5 secs

• 10 secs

• 20 secs

• 40 secs

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?

• After 4 hours

• After the first hour

• After putting on the gloves

• Before putting on the gloves

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns

• The cook did not clean and sanitize the gloves before handling the hamburger buns

• The cook did not wash hands before putting on the same gloves to slice the hamburger buns

• The cook did not wash hands and put on new gloves before slicing the hamburger buns

Who is most at risk of contaminating food?

• A food handler whose spouse works primarily with high-risk populations

• A food handler whose young daughter has diarrhea

• A food handler who gets a lot of aches and pains

• A food handler who eats a lot of rare meat

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

• Wear gloves while handling food

• Work in a non-food handling position

• Stay home until approved to return to work

• Wash hands frequently while handling food

A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?

• Thirst with itching

• Soreness with fatigue

• Sore throat with fever

• Headache with soreness

When is it acceptable to eat in an operation?

• When prepping food

• When washing dishes

• When sitting in a break area

• When handling utensils

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

• Tell the cook to stay away from work and see a doctor

• Tell the cook to come in for a couple of hours and then go home

• Tell the cook to rest for a couple of hours and then come to work

• Tell the cook to go to the doctor and then immediately come to work