Serve Safe Test Ch 1-4

When should hand antiseptics be used?

• In place of washing hands

• Before washing hands

• In place of wearing gloves

• After washing hands

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

• Change their gloves

• wash their hands

• take off their aprons

• take off their hats

What must foodhandlers do after touching their hair, face or body?

• Use hand santitizer

• wash their hands

• change their aprons

• rinse their gloves

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

• who to contact about suspicious activity

• when to register with the EPA

• how to fill out an incident report

• where to find MSDS in the operation

Food handlers must be excluded from the operation if they have an illness caused by which pathogen?

• Vibrio vulnificus

• Clostridium botulinum

• salmonella typhi

• Clostridium perfringens

Which of the following is considered a chemical hazard?

• Broken glass

• sanitizer

• Bacteria

• fish bone

When should foodhandlers who wear gloves wash their hands?

• Before putting on gloves

• After applying hand sanitizer

• After putting on the gloves

• before taking off the gloves

Which of the following is not a symptom of a food allergy?

• vomiting

• paralysis

• hives

• nausea

Toxic metal poisoning is commonly caused by all the following except

• lead

• zinc

• stainless steel

• copper

Foodborne pathogens grow best at temperatures

• Between 70°F to 125°F

• Above 212°F

• Between 1°F to 40°F

• Below 32°F