WorksheetsServeSafe Coursebook Ch. 4
Total questions: 57
Worksheet time: 27mins
After which activity should food handlers wash their hands?
serving customers
putting on gloves
applying hand antiseptic
clearing tables
Where is it acceptable for a food handler to wash his hands
in a designated hand sink
in the dish sink
in the service sink
in any sink available
Which of the following is not required at a hand washing station?
signage
trash can
hand antiseptic
potable water
What should a food handler do when working with an infected cut or wound on a finger?
stay away from prep areas
cover wound with a bandage
cover wound with an impermeable bandage and a glove
cover the wound with a glove or finger cot
After prepping chicken and before cutting lettuce, what should a food handler do
wash hands and change gloves
wash his hands with gloves on
put gloves aside for later
wash and sanitize gloves
After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?
She failed to rinse off the sanitizer
She should not have washed her hands first
She did not let the sanitizer dry
She should not have rubbed the sanitizer into her hands
A manager asks a food handler to throw away a tomato that was potentially contaminated when the food handler failed to wash his hands after cutting chicken. What is this an example of?
management oversight
corrective action
training
re-evaluation
When is it acceptable to use hand antiseptics in place of hand washing?
never
always
after clearing tables
after using the restroom
Where is it acceptable for a food handler to eat, drink, smoke, or chew gum?
Prep areas
Dishwashing areas
Outside the kitchen door
Designated areas
What should a food handler do after prepping food and before using the restroom
take off their hat
change their gloves
take off their apron
wash their hands
Which food item may be handled with bare hands?
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
What is the purpose of a hand antiseptic?
To sterilize skin surfaces
To kill all pathogens on the hands
To reduce pathogens to safe levels
To reduce the conditions for pathogen growth
What is the main reason for food handlers to avoid scratching their scapls?
Transferring a food allergen
Spreading pathogens to the food
Getting food in their hair
Causing toxic-metal poisoning
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.
What is a carrier?
Bacteria that carries dangerous pathogens
A seafood parasite that attaches itself to fish
Someone with a compromised immune system
Someone who carries a pathogen without getting sick
What must food handlers do after touching their body or clothing?
Use a hand antiseptic
Rinse their gloves
Change their aprons
Wash their hands
Which piece of jewelry can be worn on a food handler's hand or arm?
Watch
Diamond ring
Plain band ring
Medical bracelet
When washing hands, what is the minimum time food handlers should scrub hands and arms with soap?
5 seconds
10 seconds
25 seconds
30 seconds
What should a food handler do when working with an infected cut on the finger?
Cover the wound with a bandage.
Stay away from food and prep areas.
Cover the hand with a glove or a finger cot.
Cover the wound with an impermeable bandage or finger cot and a glove.
Where should food handlers wash their hands?
Prep sink
Utility sink
Designated sink for handwashing
Three-compartment sink
Which illness needs to be reported to the regulatory authority?
Influenza
Hepatitis A
Scombroid poisoning
Botulism
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
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
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
When should food handlers wash their hands?
After applying hand antiseptics
After handling ready-to-eat food
Before starting a new task
After putting on singe-use gloves
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
After which activity must food handlers wash their hands?
Putting on gloves
Serving guests
Clearing tables
Applying hand antiseptic
A food handler who spends an entire shift forming hamburger patties should change gloves
After 1 hour, because gloves may quickly build up pathogens
Every 4 hours during continual use, and more often if needed
At the end of the shift
Every 6 hours to avoid washing gloves
A food handler wet his hands with warm, running water, applied soap and scrubbed them for 15 seconds. Then he rinsed them in warm, running water and dried them on a cloth side towel. What did he do wrong?
Wet hands with warm, running water
Dried hands on a side towel
Rinsed hands with warm, running water
Only scrubbed with soap for 15 seconds
Approximately how long should the whole handwashing process take?
5 seconds
10 seconds
20 seconds
40 seconds
A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?
Thirst with itching
Soreness with fatigue
Sore throat with fever
Headache with soreness
After handing dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?
Yes, those sinks are designated for handwashing
No, those sinks don't always have handwashing soap
Yes, hands can be washed in any sink
No, hands should only be washing in a designated handwashing sink
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 a couple of hours and then come to work.
Tell the cook to go to the doctor and then immediately come to work.
Imagine you are a chef at a high-end restaurant. What is the correct procedure for washing your hands before starting to prepare a meal?
Wash hands with cold water and soap for 5 seconds
Only rinse hands with water and wipe on a cloth
Use hand sanitizer instead of washing with soap and water
Wash hands with soap and warm water for at least 20 seconds, scrubbing all surfaces including wrists, between fingers, and under nails. Rinse thoroughly and dry hands with a single-use towel.
After attending a large family picnic, several people reported feeling unwell. What are the likely symptoms they are experiencing if the cause is a foodborne illness?
Rash, itchy eyes, runny nose
Headache, dizziness, fatigue
Nausea, vomiting, diarrhea, abdominal pain, fever, and chills
Muscle aches, joint pain, sore throat
When should a food handler with a sore throat and fever be excluded from work?
Fever is over 100
Customers served are primarily a high-risk population
Sore throat has lasted more than 5 days
Before the regulatory authority is notified
What must food handlers do when handling ready-to-eat food?
wear gloves
use hand sanitizer
cover wounds with bandages
touch the food as little as possible
Is it acceptable for a cook to drink coffee from a mug while preparing food?
Yes, if they are not touching the food with bare hands
No, because there is always a chance the coffee will spill
Yes, if the coffee cup is placed where it will not spill
No, because the coffee cup is an uncovered container
What should a food handler do after preparing food and before taking out the garbage?
Take off their apron
Change their gloves
Wash their hands
Take off their hats
A food-contact surface MUST be cleaned and sanitized
only if the food handler changes gloves
every 6 hours
before working with different foods
at the end of the food handler's shift
What should a manager do with a food handler who is sneezing and has a persistent runny nose?
Exclude them from the operation
Restrict them from working with exposed food
Provide the food handler the means to blow their nose
Remind them to turn away from food when sneezing
What are the key food safety regulations that every food handler should be aware of?
HACCP, FDA Food Code, local health department regulations
OSHA regulations
Department of Transportation rules
EPA guidelines
Explain the importance of personal hygiene practices in food handling.
To prevent the spread of foodborne illnesses and maintain the quality and safety of the food.
To save time and effort in food preparation
To increase the shelf life of the food
To add flavor to the food and make it more enjoyable
How can cross-contamination be prevented in a food service establishment?
By not washing hands before handling different types of food
By leaving food out at room temperature for extended periods of time
By using the same cutting board and utensils for raw and cooked foods
By using separate cutting boards and utensils for raw and cooked foods, regularly cleaning and sanitizing surfaces, and properly storing food to avoid contact between raw and cooked items.
A food handler should change gloves every ___ hours when doing the same task.
1
2
4
6
A manager sees a staff member wearing same gloves after touching raw meat then handling salad. This mistake is an example of:
Physical contamination
Temperature abuse
Cross-contamination
Chemical contamination
What hygiene error by a staff member preparing sandwiches could lead to viral contamination?
Wearing a hairnet
Not washing hands after a sneeze
Changing gloves frequently
Using sanitizing solution
Foodservice staff continue working while sick with vomiting symptoms. This failure most likely results in:
Allergen cross-contact
Bacterial spoilage
Viral outbreak
Chemical contamination
When a sick employee contaminates food, which long-term impact is most probable?
Lawsuits and legal fees
Lowered staff morale
Negative media coverage
Customer loss
A chef uses same knife on raw beef and then fruit without sanitizing. This is:
Time-temperature abuse
Cross-contamination
Biological hazard
Physical contamination
A staff member touches raw meat then adjusts face mask without washing hands. This error risks:
Physical contamination
Cross-contamination
Allergen exposure
Chemical residue
What should a manager do with a food handler who has been vomiting caused by an infectious condition?
Allow them to work for short periods of time
Restrict them from working with or around food
Inform the Health Department
Exclude them from the operation
A sick staff member coughs without covering and continues working. This mistake violates:
Chemical safety practices
Personal hygiene protocols
Allergen procedures
Temperature control
A manager notes staff bypassing the handwashing sink after handling cash. What hazard is most likely?
Financial loss
Biological contamination carried by unwashed hands
Chemical residue from soap
Physical hazard of wet floors
A server wearing cloth gloves handles both seafood and vegetarian dishes without changing. What is the issue?
Excessive glove use increases cost
Cross-contact of allergens or pathogens
Physical contamination from gloves
Gloves reduce food temperature
A staff member cuts raw beef then touches deli meat without sanitizing. What is the most direct hazard?
Cross-contamination
Temperature fluctuation
Chemical adhesion
Physical presence of beef on deli
