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WorksheetsServSafe 3
Total questions: 10
Worksheet time: 5mins
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic
When washing hands, what is the minimum time you should scrub with soap?
5 seconds
10 seconds
20 seconds
40 seconds
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
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?
After 4 hours
After the first hour
After putting on the gloves
Before putting on the gloves
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 hamburger buns.
The cook did not wash hands and put on new gloves before slicing the hamburger buns
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
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
Wear gloves while handling food
Work in a non-food handling position
Stay home until approved to return to work
Wash hands frequently while handling food
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 with fever
Headache with soreness
When is it acceptable to eat in an operation?
When prepping food
When washing dishes
When sitting in a break area
When handling utensils
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 to home
Tell the cook to rest for a couple hours and then come to work
Tell the cook to go to the doctor and then immediately come to work
