(Calli) Ch 3 ServSafe, 7th Ed

What should a food handler do if they come to work with a cut on the hand?

• Cover the finger with a band aid.

• Cover the finger with a bandage and use a single-use gloves.

• Go home and come back when it has healed.

• Cover the hand with only a glove.

When is it acceptable for a food handler to eat in an operation?

• When prepping food.

• When handling utensils.

• When washing dishes.

• When sitting in a break area.

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

• Soreness and fatigue.

• Thirst and itching.

• Headache with soreness.

• Sore throat and fever.

Who is at risk for contaminating food?

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

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

• A food handler whose daughter has diarrhea.

• A food handler who eats a lot of rare meat.

Running water for washing hands should be at a temperature of at least:

• 75 degrees.

• 100 degrees.

• 110 degrees.

• 135 degrees.

Gloves should be used when handling RTE (ready-to-eat) food that:

• Will be served with serving spoons.

• Will be cooked.

• You like to eat.

• Will not be cooked.

A manager of a nursing home informs a food handler who has a sore throat and fever to go home and see a doctor prior to returning to work. This is an example of:

• Exclusion.

• Contamination.

• Fecal-oral route.

• Cross-contact.

When should a food handler wash their hands?

• Before going to the restroom.

• Before taking off single-use gloves.

• Before handling raw meat.

• Before taking out the trash.

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

• Stay home until approved to return to work.

• Work in a non-food handling position.

• Wear gloves while handling food.

• Wash hands frequently while handling food.

What should be done to the food that was prepared by someone who was diagnosed with one of the Big Six Pathogens?

• Reheat the food to 165 degrees.

• Send the food home to the sick worker.

• Freeze the food.

• Throw away the food.