WorksheetsSafe Plates Module #3
Total questions: 38
Worksheet time: 19mins
What is the term for a food handler whose symptoms or diagnosis dictate that they can’t work in a food establishment?
Excluded food handler
Restricted food handler
Temporary food handler
Certified food handler
What is the term for a food handler whose symptoms have cleared so they are approved to work?
Reinstated food handler
Temporary food handler
Probationary food handler
Conditional food handler
What is the term for a food handler whose symptoms dictate that they can’t work with or around food?
Restricted food handler
Certified food handler
Temporary food handler
Trained food handler
Wear ______ clothing to prevent contamination of food and food-contact surfaces.
clean
dirty
wrinkled
torn
What should you do with your apron when leaving the kitchen?
Remove it
Hang it on the door
Leave it on the counter
Wear it outside
Remove all jewelry, with the exception of a ______, from hands and arms while working.
plain band
diamond ring
bracelet
watch
Hair shoulder length or longer should be ______.
pulled up
left loose
cut short
dyed
When preparing food in community settings, you should wear a ______ or other hair covering.
hat
scarf
glove
apron
Which of the following is a best practice for hand hygiene?
Keeping fingernails clean and cut short
Not wearing gloves at all
Not washing hands
Ignoring cuts and sores
Which of the following should you do if you have cuts and sores on your hands?
Leave them uncovered
Cover them with a bandage
Wash hands less frequently
Ignore them
Which of the following is a correct method for taste testing?
Use a disposable utensil to taste a dish or place a tasting portion in a small dish
Always take a step away to taste
Do not reuse tasting utensils
All of the above
According to the hygiene guidelines, where should you keep personal items while cooking?
Near the food
Away from food
On the kitchen counter
In the refrigerator
According to the instructions on how to wash hands, what should you use to wet your hands and exposed parts of arms?
Warm water and soap
Cold water only
Hand sanitizer
Towel
According to the instructions on how to wash hands, how long should you rub soap into your hands and arms?
10-15 seconds
2-3 seconds
30-40 seconds
1 minute
According to the instructions on how to wash hands, what should you do after rubbing soap into your hands and arms?
Rinse hands and arms with warm water
Dry your hands with a towel before rinsing
Apply more soap and repeat the process
Shake your hands to remove excess soap
According to the instructions on how to wash hands, how long should the whole process take?
20 seconds
5 seconds
1 minute
2 minutes
According to the instructions on how to wash hands, what should you use to dry your hands and arms?
Disposable paper towel or electric dryer
Cloth towel used by everyone
Your shirt sleeves
Let them air dry
When should you wash hands?
After touching tissue, hair, or face
Before touching tissue, hair, or face
Only at the end of the day
Before petting your dog
When should you wash your hands?
Before removing the garbage
After removing the garbage
Only at the end of the day
Only if your hands look dirty
When should you wash your hands?
After touching money, phones, or pets
Before touching money, phones, or pets
Only before eating
Only after waking up
When should you wash your hands?
Before leaving the kitchen
After putting on gloves
When switching between raw and cooked or RTE food
When drinking water
Hand sanitizers are an excellent replacement for thorough and effective handwashing.
True
False
Methods to prevent bare hand contact include: Single-use gloves, serving utensils such as spoons, ladles and tongs, and ________.
Single-use deli or bakery papers
Reusable cloth towels
Bare hands washed with soap
Plastic table covers
Wear single-use gloves when handling all ready-to-eat foods, except _________?
washing produce
serving soup
slicing bread
preparing salads
When should you change gloves?
When switching from raw to ready-to-eat foods
When switching from allergen to non-allergen foods
Both A and B
Which of the following symptoms should restrict a food handler from preparing food for others?
Sore throat with fever
Uncovered, infected cuts, wounds or lesions containing pus on the hand, wrist or other exposed body part
Persistent sneezing, coughing or runny nose that causes discharges from the eyes, nose or mouth
All of the above
If a food handler has jaundice, is it safe for them to be around food?
YES
NO
If a food handler working in a hospital has a sore throat and fever, is it safe for them to be around food?
NO
YES
Food handlers must be excluded if diagnosed with which of the following illnesses?
Influenza
Hepatitis A virus
Common cold
Chickenpox
Food handlers must be excluded if diagnosed with which of the following illnesses?
Shiga-toxin producing E. coli (STEC)
Strep throat
Mumps
Measles
Food handlers must be excluded if diagnosed with which of the following illnesses?
Rubella
Norovirus
Tuberculosis
Whooping cough
Food handlers must be excluded if diagnosed with which of the following illnesses?
Shigella species
Hepatitis B
Meningitis
Diphtheria
What does the acronym HENSS stand for in the context of reportable illnesses for food handlers?
Hantavirus, E. coli (STEC), Norovirus, Salmonella enterica, Shigella flexneri
Hepatitis B virus, Enterococcus, Norovirus, Staphylococcus, Streptococcus
Herpes virus, E. coli (STEC), Norovirus, Salmonella typhi, Shigella dysenteriae
Hepatitis A virus, E. coli (STEC), Norovirus, Salmonella species, Shigella species
Food handlers must be excluded if they have had a recent illness from or live in a household with someone who has a reportable illness.
True
False
Food handlers must be excluded if they have traveled within the last 50 days to an area outside the U.S. with an epidemic from a reportable illness.
True
False
In restaurant and community settings, managers must report jaundice and/or diagnoses of the 5 illnesses to the local ______ authority.
medical
regulatory
educational
financial
According to the guidelines for Returning to Food Handling, how long must a person be symptom free before returning to work?
24 hours
6 hours
12 hours
48 hours
According to the guidelines for Returning to Food Handling, what is required from a healthcare professional after diagnosis with a reportable illness before returning to food handling?
Self-declaration
Oral confirmation
Written clearance
Verbal assurance
