Chapter 3: The Safe Food handler

Running Water for hand washing should be at a temperature of at least

• 75 degrees Fahrenheit

• 100 degrees Fahrenheit

• 110 degrees Fahrenheit

• 135 degrees Fahrenheit

When can a food handler use hand antiseptic?

• instead of washing hands

• before washing hands

• while wearing gloves

• after washing hands

What should a food worker do if they come to work with a cut on their hand?

• cover your finger with a band-aid and the hand with a single use glove

• cover your finger with a band-aid

• cover the hand with only a glove

• go home and come back to work when it has healed

Gloves should be used when handling RTE food that

• will not be cooked

• will be cooked

• you like to eat

• will be served with serving spoons

While preparing food, the only jewlery item that a food handler can wear is:

• watch

• plain band ring

• medical ID bracelet

• fit bit

Which item should a food handler remove before leaving the kitchen?

• single use gloves

• apron

• hair restraint

• watch

What is the total time that it should take to wash your hands?

• 10s

• 15s

• 20s

• 30s

What is the total time that you should be scrubbing your hand with soap during the handwashing process?

• 8s

• 12s

• 18s

• 20s

A food handler is diagnosed with Shigella. Which action should be taken next?

• close the restraunt

• throw away all the food in the restaurant

• notify the local regulatory authority

• fire the worker

A food hander with vomiting and diarrhea should be excluded from the operation until

• they have been given permission to by the regulatory authority to come back to work

• they are symptom free for 24 hours

• they are symptom free for 48 hours

• they feel better