ServSafe Manager Pt. 2

If hand antiseptics are used in an operation, they should be used

• before handwashing

• after handwashing

• in place of handwashing

• when changing gloves

Which is an example of good personal hygiene for a food handler?

• Drying hands on an apron instead of towels

• Using antiseptic lotions instead of washing hands

• Changing into clean clothes before going home

• Wearing hair restraints, such as hair nets

Handwashing is required when

• taking the garbage out after working with ready-to-eat food

• changing gloves between prepping raw meat and reeady-t-eat food

• removing dirt from single-use gloves instead of changing them (Ruth...)

• leaving the kitchen to use the restroom after handling baked products

Which symptom must a manager report to the regulatory authority?

• Jaundice

• Stomach cramps

• Fever

• Sore throat

When working, food handlers should wear

• hairnets

• diamond rings

• medical alert bracelets

• artificial fingernails

Food contamination, resulting in foodborne illness, is most often caused by

• unwashed hands

• dirty utensils

• insects and rodents

• incorrect storage practices

For drying hands, an acceptable alternative to disposable paper towels is

• warm air dryer

• common cloth towel

• uniform pant leg

• service apron

Which behavior poses the greatest risk to food safety?

• Smoking a cigarette during a break

• Mopping the floor without wearing disposable gloves

• Forgetting to remove earrings

• Working while sick with vomiting and diarrhea

A food handler must be excluded from an operation if he or she is

• coughing

• vomiting

• sneezing

• itching

After inspecting morning deliveries, which item should be rejected immediately?

• Fresh mussels at 51 F.

• Tomatoes at 41 F

• Eggs in an air temp of 45 F

• Ice cream at 0 F.