servsafe chapter 3

servsafe chapter 3

12th Grade

10 Qs

quiz-placeholder

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servsafe chapter 3

servsafe chapter 3

Assessment

Quiz

Other

12th Grade

Medium

Created by

Jill Jackson

Used 7+ times

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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

A food handler who has just bused tables must do what before handling food? 

Change apron

Wash hands

Put disposable gloves back on

Wipe hands on a cloth towel

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

As part of handwashing, food handlers must scrub their hands and arms for at least  

3 seconds.

5 seconds.

10 seconds.

20 seconds.

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

To work with food, a food handler with an infected hand wound must 

cover the wound with an impermeable cover and wear a single-use glove.

cover the wound with an impermeable cover and limit contact with food.

wash hands and bandage the wound with an impermeable cover.

apply ointment and bandage the wound with an impermeable cover.

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

How should food handlers keep their fingernails? 

Short and unpolished

Long and unpolished

Long and painted with nail polish

Short and painted with nail polish

5.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

What must food handlers do after touching their hair, face, or body? 

Wash their hands

Rinse their gloves

Change their aprons

Use a hand antiseptic

6.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Where should personal items, like a coat, be stored in the operation? 

On a shelf, above food

On a shelf, below food

In a designated area, away from food.

In a kitchen, away from moving equipment.

7.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

After handling raw meat and before handling produce, what should food handlers do with their gloves? 

Clean and sanitize them.

Continue working with them.

Set them aside if working with meat again later.

Wash hands and change them.

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