Chapter 4 Serv Safe Test

1. What is the minimum amount of time you need to scrub your hands and arms?

• 5 seconds
• 20 seconds
• 10 seconds
• 30 seconds

2. After which activity must food handlers wash their hands?

• Putting on gloves
• Serving guests
• Clearing tables
• Applying Hand Antiseptic

3. 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

4. Bare hand contact is allowed on which of the activities?

• cutting tomatoes
• slicing apples
• garnishing a plate
• washing produce

5. 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 wear reusable gloves while handling the raw ground beef and hamburger buns
• the cook did not clean and sanitize the gloves before handling the hamburger buns
• the cook did not wash hands before putting on the same gloves to slice the hamburger buns
• the cook did not wash hands and put on new gloves before slicing the hamburger buns

6. Who is most at risk of contaminating food?

• a food handler whose spouse works primarily with high risk populations
• a food handler whose young daughter has diarrhea
• a food handler who gets a lot of aches and pains
• a food handler who eats a lot of rare meat

7. A food handler has diarrhea and has been diagnosed with Norovirus. What should the manager tell this food handler to do?

• Wear gloves while handling food
• Work in a non-food handling position
• Exclude from the operation and return to work when released by a medical practitioner
• Wash hands frequently while handling food

8. A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?

• Thirst with itching
• Soreness with fatigue
• Sore throat
• Headache with soreness

9. When is it acceptable to eat in an operation?

• When prepping food
• When washing dishes
• When sitting in a break area
• When handling utensils

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

• Tell the cook to stay away from work and see a doctor
• Tell the cook to come in for a couple of hours and then go home
• Tell the cook to rest for a couple of hours and then come to work
• Tell the cook to go to the doctor and then immediately come to work