
servsafe chapter 3
Quiz
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Other
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12th Grade
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Medium
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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