ServSafe Chapter 4

A food handler has just taken out the trash. What should she do next?

• Put on old gloves

• Wipe her hands on her apron

• Wash her hands

• Use hand sanitizer

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons

A food handler has an infected cut on his finger. He washed the cut and put new gloves on before prepping food. What did the food handler forget to do?

• Use hand sanitizer

• Use the old gloves

• Put on a bandage

• Put on a new apron

When should hand antiseptics be used?

• After washing hands

• Before washing hands

• When soap is unavailable

• When gloves are not being used

Who is most at risk of contaminating food?

• A food handler whose sister works at a daycare

• A food handler whose young son has vomiting

• A food handler who gets a lot of headaches

• A food handler who has an allergy

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not clean and sanitize the gloves before handling the hamburger buns

• The cook did not wash hands and put on new gloves before handling the hamburger buns

• The cook did not wash hands before putting on the same gloves to slicing the hamburger buns

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

When washing hands, what is minimum time you should scrub with soap?

• 10 seconds

• 20 seconds

• 30 seconds

• 40 seconds

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

• Thirst with itching

• Soreness with fatigue

• Sore throat with fever

• Headache with soreness

Under which condition are single-use gloves not required?

• When handling ready-to-eat food

• When chopping vegetables for a salad bar

• When prepping sandwiches

• When adding seasonings to raw meat

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

• Tell the cook to go to the doctor and then come directly to work

• Tell the cook to come in for a half day and then go to see a doctor

• Tell the cook to rest for half day and then come to work

• Tell the cook to not come to work and to see a doctor.