Chapter 4 ServSafe

What are some actions that can contaminate food?

• Scratching the scalp

• Running fingers through hair

• Wiping or touching the nose

• All of the above

When should food handlers wash their hands?

• Before preparing food

• After using the restroom

• After handling raw meat, seafood, or poultry

• All of the above

What should food handlers do if they have an infected wound?

• Cover the wound with an impermeable cover and a single-use glove

• Cover the wound with a dry, tight-fitting bandage

• Cover the wound with a bandage or finger cot and then a single-use glove

• None of the above

When is it acceptable to handle ready-to-eat food with bare hands?

• When the food will be cooked to at least 145˚F (63˚C)

• When the food is an ingredient in a dish containing raw meat, seafood, or poultry

• When serving a high-risk population

• None of the above

When should single-use gloves be changed?

• After becoming dirty or torn

• Before beginning a different task

• After handling raw meat, seafood, or poultry

• All of the above

What should food handlers do if they have a sore throat with a fever?

• Restrict from working with exposed food, utensils, and equipment

• Exclude from the operation if serving a high-risk population

• Obtain a written release from a medical practitioner before returning to work

• All of the above

What should food handlers do if they have persistent sneezing, coughing, or a runny nose?

• Restrict from working with exposed food, utensils, and equipment

• Exclude from the operation

• Obtain a written release from a medical practitioner before returning to work

• None of the above

Which of the following illnesses need to be reported to the regulatory authority?

• Norovirus

• Hepatitis A

• Shigella spp.

• All of the above

What should be done if a food handler is diagnosed with an illness caused by a pathogen?

• Exclude the food handler from the operation

• Report the situation to the regulatory authority

• Obtain a written release from a medical practitioner before returning to work

• All of the above

What should food handlers do if they have been in contact with a person who is sick?

• Wash their hands

• Report the situation to the manager

• Follow the guidance of the regulatory authority

• All of the above