SS Practice Test 2

Which agency enforces food safety in a restaurant or foodservice operation?

• CDC

• FDA

• State or local regulatory authority.

• USDA

Three components of active managerial control include

• Identifying risks, creating specifications, and training.

• Identifying risks, corrective action, and training.

• Identifying risks, creating purchase orders, and training.

• Identifying risks, record keeping, and training.

A broken water main has caused the water in an operation to appear brown. What should the manager do?

• Contact the local regulatory authority before use.

• Use the water for everything except dishwashing.

• Boil the water for 1 minute before use.

• Use the water for everything except hand washing.

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

• when to register with the EPA

• how to fill out an incident report.

• Where to find Safety Data Sheets in the operation.

• Whom to contact about suspicious activity.

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.

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

• 3 seconds

• 5 seconds

• 10 seconds

• 20 seconds

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.

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.

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

• Exclude the food handler from the operation.

• Report the illness to the local regulatory authority

• Speak with the food handler's medical practitioner

• Restrict the food handler from working with food

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness?

• Keep the food handler away from duties that involve food.

• Exclude the food handler from the operation.

• Make sure the food handler is supplied with disposable gloves.

• Make sure the food handler washes hands often.