Servsafe Food Handler Part Two

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 must food handlers do after touching their hair, face, or body? 

• Wash their hands

• Rinse their gloves

• Change their aprons

• Use a hand antiseptic

Where should personal items, like a coat, be stored in the operation? 

• On a shelf, above food

• On a shelf, below food

• In a designated area, away from food.

• In a kitchen, away from moving equipment.

After handling raw meat and before handling produce, what should food handlers do with their gloves? 

• Clean and sanitize them.

• Continue working with them.

• Set them aside if working with meat again later.

• Wash hands and change them.

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

• 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.

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

• 3 seconds.

• 5 seconds.

• 10 seconds.

• 20 seconds.

Isla, Grace, and Mia are planning a picnic and they are discussing the safe temperature to store their food. Can you help them figure out the temperature danger zone for food?

• 32 degrees to 70 degrees Fahrenheit

• 60 degrees to 120 degrees Fahrenheit

• 50 degrees to 100 degrees Fahrenheit

• 41 degrees to 135 degrees Fahrenheit

Imagine Nora, Daniel, and Kai are on a camping trip and they have to cook their own meat. Which of the following would NOT be a sign that the meat they are about to cook is spoiled?

• Slimy texture

• Dry texture

• Firm texture

• Sticky texture

Oliver, Mia, and Daniel are planning a barbecue and they are discussing the safe internal temperature for cooking their steaks. Can you help them figure out the safe internal temperature for steaks?

• 145 degrees Fahrenheit

• 165 degrees Fahrenheit

• 185 degrees Fahrenheit

• 205 degrees Fahrenheit