Lesson 3 August 11, 2023August 8, 2023 by Brian Klein 126 Module Three, ServSafe Manager Practice Test 1 / 116 Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties? Your regulatory authority Their doctor Neither Both 2 / 116 Why should you cooperate with medical staff and your regulatory authority when making a decision to excluded or restrict a food handler? Wrong Answer Wrong Answer Neither Both 3 / 116 What should you do when a food handler does NOT have symptoms, but has been dignosed with Hepatitis A or Salmonella Typhi? Wrong Answer Exclude them from the operation Neither Both 4 / 116 No Question Wrong Answer Wrong Answer Neither Both 5 / 116 When can a food handler who has been excluded for jaundice return to work? With a signed medical clearance Approval from the regulatory authority Neither Both 6 / 116 What should you do if a food handler has any of these issues? • A sore throat with a fever • Constant sneezing, coughing, or runny nose • An infected cut or burn that is not covered Wrong Answer Restrict them from working with food or food-contact surfaces Neither Both 7 / 116 What should you do if a food handler has any of these issues? • Is sick and vomiting • Is sick and has diarrhea • Is diagnosed with Hepatitis A • Becomes jaundiced within a week • Is diagnosed with Salmonella Typhi • Has a fever with a sore throat and you serve a high-risk population Exclude them from the operation Wrong Answer Neither Both 8 / 116 When can a food handler who has been excluded for vomiting or diarrhea return to work? At least 24 hours without the symptom With a signed medical clearance Neither Both 9 / 116 Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler? Vomiting Diarrhea Neither Both 10 / 116 What should you do if a food handler is coughing, sneezing or has a runny nose? Wrong Answer Restrict them from working with food or food-contact surfaces Neither Both 11 / 116 If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work? Wrong Answer With a signed medical clearance Neither Both 12 / 116 What should you do when a food handler has a sore throat with a fever, and you primarily serve a high-risk population? Wrong Answer Exclude them from the operation Neither Both 13 / 116 What should you do when a food handler has both a sore throat and a fever? Restrict them from working with food and food-contact surfaces Wrong Answer Neither Both 14 / 116 What should you do when a food handler has a cut or burn that has become infected? Cover the wound according to it’s location on the body Restrict the food handler until the wound is covered Neither Both 15 / 116 Why should you be aware of these conditions in your staff? • Fever • Vomiting • Diarehha • Sneezing • Runny nose • Chills/cold sweats • Frequent bathroom use • Yellowing of the skin or eyes Pathogens can spread in many of these ways They are signs or symptoms of foodborne illness Neither Both 16 / 116 You must report to your regulatory authority when a food handler is diagnosed with what kind of illness? Any illness caused by a Big Six Pathogen The name of the illness is the same as the pasthogen. Neither Both 17 / 116 Staff must report it to you if they are sickened by one of the Big Six Pathogens. And you must report it to your regulatory authority. • Norovirus • Hepatitis A • Shigella spp. • Salmonella Typhi • Nontyphoidal Salmonella • Shiga-toxin producing E. coli (STEC) Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened? All of them except for nontyphoidal salmonella Nontyphoidal salmonella Neither Both 18 / 116 What do you need to do if a food handler is diagnosed with an illness caused by one of these pathogens? • Norovirus • Hepatitis A • Shigella spp. • Salmonella Typhi • Nontyphoidal Salmonella • Shiga-toxin producing E. coli (STEC) Report the illness to your regulatory authority Exclude the food handler from the operation Neither Both 19 / 116 What must a food handler do if they are diagnosed with an illness caused by one of these pathogens? • Norovirus • Hepatitis A • Shigella spp. • Salmonella Typhi • Nontyphoidal Salmonella • Shiga-toxin producing E. coli (STEC) Report it to you before coming into work Wrong Answer Neither Both 20 / 116 What are the Big Six Pathogens? Wrong Answer Wrong Answer Neither Both 21 / 116 What might you need to do if a food handler has any of these symptoms? • Vomiting • Diarrhea • Jaundice • Sore throat with fever • Infected wound or boil Wrong Answer Exclude them from the operation Neither Both 22 / 116 What is it called when you prohibit an employee from coming into the operation for a medical reason? Wrong Answer Exclusion Neither Both 23 / 116 What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason? Restriction Wrong Answer Neither Both 24 / 116 What should staff do if they get sick while working? Report it to you immediatly Wrong Answer Neither Both 25 / 116 When do staff need to report illnesses to you? Before they come to work Wrong Answer Neither Both 26 / 116 How can you prove to your regulatory authority that you have instructed your staff to report to you when they are sick? Wrong Answer Wrong Answer Neither Both 27 / 116 Your staff needs know that they must report to you when they are sick. Does this include staff who have just been hired and have not started working yet? Wrong Answer Yes Neither Both 28 / 116 When are servers allowed to wear jewelry? When policy allows it Wrong Answer Neither Both 29 / 116 Why do staff need to remove jewelry from their hands and arms before prepping food or when working around prep areas? They can carry pathogens They can become physical contaminants Neither Both 30 / 116 What are some examples of the type of jewelry that your company may not allow staff to wear? Wrong Answer Wrong Answer Neither Both 31 / 116 No Question Wrong Answer Wrong Answer Neither Both 32 / 116 When do food handlers need to remove these types of jewelry? • Watches • Earrings • Necklaces • Facial jewelry • Rings (except for a plain band) • Bracelets (including medical bracelets) Before prepping food Before working in food prep areas Neither Both 33 / 116 When is it acceptable to wipe your hands on your apron? Never Wrong Answer Neither Both 34 / 116 What do food handlers need to do with their aprons at these times? • Before using the restroom • Before taking out the trash • Before leaving food prep areas Remove their apron Store their apron where it will not be contaminated Neither Both 35 / 116 When dirty clothing is stored in the operation (aprons, chef coats, uniforms) how can it be kept away from food and prep areas? Store in nonabsorbent containers Store in washable laundry bags Neither Both 36 / 116 When dirty clothing is stored in the operation, what does it need to be kept away from? Food prep areas Food storage areas Neither Both 37 / 116 Where should street clothing and personal belongings such as backpacks, jackets, electronic devices, keys, and personal medications be stored? Wrong Answer In a designated area Neither Both 38 / 116 When it’s possible, where is the best place for staff to change into their work clothes? When they arrive at work Wrong Answer Neither Both 39 / 116 Why do staff need to wear clean clothing every day and change their uniforms and aprons when they become soiled? To prevent contamination Wrong Answer Neither Both 40 / 116 What do food handlers with facial hair need to wear? Wrong Answer A beard restraint Neither Both 41 / 116 Why are staff not allowed to wear false eyelashes? Wrong Answer They can become physical contaminants Neither Both 42 / 116 What are the only kind of hair accessories that staff should be allowed to wear? Keep hands out of hair Keep hair out of food Neither Both 43 / 116 Staff should only be allowed to wear hair accessories that are designed to keep hair out of food and to help staff avoid touching their hair. Why shouldn’t you allow other kinds of hair accessories? They can become physical contaminants Wrong Answer Neither Both 44 / 116 Why do staff need to wear a clean hat or other hair restraints in food-prep areas? Wrong Answer To keep hair from falling into food and onto food-contact surfaces Neither Both 45 / 116 No Question Wrong Answer Wrong Answer Neither Both 46 / 116 Staff beverage containers must be covered with a lid to prevent contamination of these: • Their hands • The beverage container • Food, utensils, and equipment What does the lid need to include? A straw A sip-hole Neither Both 47 / 116 Don’t allow your staff to eat, drink, chew gum or use tobacco while prepping or serving food. What areas of the operation should these activities be banned? In food prep areas In areas used to clean equipment and utensils Neither Both 48 / 116 Where should employees eat, drink, smoke, and chew gum or tobacco? An area designated for this purpose Wrong Answer Neither Both 49 / 116 What can be transferred to the hands or to food when eating, drinking, smoking, or chewing gum or tobacco? Saliva Pathogens Neither Both 50 / 116 What can small droplets of saliva contain that could cause a foodborne illnesses? Pathogens Wrong Answer Neither Both 51 / 116 A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works? Wrong Answer Make sure that staff follow it Neither Both 52 / 116 Dirty clothing may carry pathogens that can cause foodborne illnesses. How can these pathogens be transferred from the clothing to the food being prepared? From the hands to the food From the clothing to the hands Neither Both 53 / 116 What can dirty clothing carry that could cause a foodborne illnesses? Pathogens Wrong Answer Neither Both 54 / 116 If your jurisdiction allows bare-hand contact with ready-to-eat food, what kind of training does your staff need? Handwashing Personal hygiene Neither Both 55 / 116 If your jurisdiction allows bare-hand contact with ready-to-eat food, what kind of policies does your operation need to have in place? Specific policies about staff health Wrong Answer Neither Both 56 / 116 When is it acceptable to handle ready-to-eat food with bare hands? The food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry, but will be cooked to at least 145°F. The food will be added as an ingredient to a dish containing raw meat, seafood, or poultry, and the dish will be cooked to the required minimum internal temperature of the raw items Neither Both 57 / 116 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? Never Wrong Answer Neither Both 58 / 116 What do food handlers need to do at these times? • Every four hours • After a break from a task • Before handling ready-to-eat food • When they have a tear or get dirty • Before you start doing something else • After handling raw meat, seafood, or poultry Rewash hands Change gloves Neither Both 59 / 116 After putting on gloves, what should you check them for? Tears and holes Wrong Answer Neither Both 60 / 116 To avoid touching the glove as much as possible, how should you hold a glove when putting it on? Wrong Answer By the edge or end Neither Both 61 / 116 Why is it important to wear the correct glove size? Gloves can tear easily when they are too small Gloves may not stay on if they are too big Neither Both 62 / 116 As long as your hands have not become contaminated, when is it acceptable to change gloves without rewashing your hands? When you will continue with the same task When your hands have not become contaminated Neither Both 63 / 116 Why should you consider providing gloves that are not made from latex? Wrong Answer Some people are sensitive to latex Neither Both 64 / 116 What should have these features? • Food safe • Single-use • Various sizes • Latex alternatives Wrong Answer Gloves Neither Both 65 / 116 What kind of ready-to-eat food can be handled with bare hands? Produce, during washing Ingredients that will be cooked to the correct internal temperature Neither Both 66 / 116 What must NOT be used as a replacement for handwashing? Gloves Hand sanitizers or antiseptics Neither Both 67 / 116 When used properly, how can single-use gloves help to keep food safe? By creating a barrier between hands and food Wrong Answer Neither Both 68 / 116 What should be done with single-use gloves after a task? Wrong Answer Throw them out Neither Both 69 / 116 When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with? A dry and durable bandage A tight-fitting bandage Neither Both 70 / 116 How should a wound or boil on the arm be covered? Cover it with an impermeable cover such as a bandage. The wound must be completely covered. Neither Both 71 / 116 How should a wound or boil on the hand or wrist be covered? Cover it with an impermeable cover like a finger cot Place a single-use glove over the cover Neither Both 72 / 116 Why is it important where an infected cut or burn is located? Its location determines how it should be covered Wrong Answer Neither Both 73 / 116 Why must Infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To prevent contamination of food and food-contact surfaces Neither Both 74 / 116 Why are food handlers only allowed to wear nail polish if they are wearing single-use gloves? The polish can hide dirt under nails The polish can flake off into food Neither Both 75 / 116 Why are food handlers only allowed to wear false fingernails if they are wearing single-use gloves? False fingernails can be hard to keep clean False fingernails can break off into food Neither Both 76 / 116 What are food handlers allowed to wear only when they are also wearing single-use gloves? Nail polish False fingernails Neither Both 77 / 116 Why should food handlers keep their fingernails clean? Wrong Answer Dirty fingernails contain pathogens Neither Both 78 / 116 Why should food handlers keep their fingernails trimmed and filed? Wrong Answer They will be easier to keep clean Neither Both 79 / 116 What will happen if a food handlers fingernail chips or breaks off into food? It becomes a physical contaminant Wrong Answer Neither Both 80 / 116 Why should food handlers keep their fingernails short? Short fingernails are easier to keep clean Long fingernails can tear gloves Neither Both 81 / 116 After using a hand antiseptic what must happen before you touch food or equipment? Allow the hand sanitizer or antiseptic to air-dry Wrong Answer Neither Both 82 / 116 When is it acceptble to use hand antiseptics in place of hand washing? Wrong Answer Never Neither Both 83 / 116 What should be done before using hand antiseptics? Wash hands Wrong Answer Neither Both 84 / 116 What standards do hand sanitizers and antiseptics need to comply with if they are used in a food service operation? The Code of Federal Regulations (CFR) The Food and Drug Administration (FDA) Neither Both 85 / 116 What are hand antiseptics, also called hand sanitizers, used to lower the number of on the skin? Pathogens Wrong Answer Neither Both 86 / 116 What are the liquids and gels called that some people use to kill pathogens on their hands or skin? Hand antiseptics Hand sanitizers Neither Both 87 / 116 What may be necessary when food handlers are not following proper handwashing procedures? Wrong Answer Wrong Answer Neither Both 88 / 116 What should you do if food or food-contact surfaces may have been contaminated after being touched by unwashed hands? Throw out the contaminated food Clean and sanitize the equipment, utensils, and food-contact surfaces Neither Both 89 / 116 What should you do when you see a food handler who is not following proper handwashing procedures? Take corrective action Retrain or coach the food handler Neither Both 90 / 116 What do food handlers need to do after these activities? • Handling money • Handling animals • Completing a task • Using the bathroom • Taking out the trash • Handling hazardous chemicals • Touching their clothes or body • Using a handkerchief or tissue • Handling anything that is dirty • Using a phone or personal device • Handling raw meat, seafood, or poultry • Leaving and returning to their work area • Coughing, sneezing, or blowing their nose • Touching dirty equipment or surfaces • Eating, drinking, smoking, or chewing gum or tobacco Wrong Answer Wash their hands Neither Both 91 / 116 What must food handlers do before before putting on single-use gloves? Wash their hands Wrong Answer Neither Both 92 / 116 What must food handlers do before preparing food or working with clean equipment and utensils? Wash their hands Wrong Answer Neither Both 93 / 116 How can a paper towel be used to avoid contaminating your hands after washing them in the restroom? Use the paper towel to turn off the faucet Use the paper towel to open the door Neither Both 94 / 116 How many seconds should be spent vigorously scrubing hands and arms during handwashing? For 10 to 15 seconds Wrong Answer Neither Both 95 / 116 How long should the whole handwashing process take? Wrong Answer At least 20 seconds Neither Both 96 / 116 Are the steps the same for washing hands as they are for washing a prosthetic device? Yes Wrong Answer Neither Both 97 / 116 What are the steps to correct hand washing? Wrong Answer Wrong Answer Neither Both 98 / 116 What should never be done in a sink designated for food prep or dishwashing or sinks used for discarding waste water? Wash hands Wrong Answer Neither Both 99 / 116 How can you make sure that food handlers are washing their hands in the correct sink? Monitor them Wrong Answer Neither Both 100 / 116 Where should food handlers wash their hands? Wrong Answer In a sink that is only used for handwashing Neither Both 101 / 116 What should you do after training food handlers to wash their hands? Monitor them Wrong Answer Neither Both 102 / 116 Can healthy people spread pathogens? Wrong Answer Yes Neither Both 103 / 116 What do our hands touch every day that we cannot see? Surfaces covered with microorganisms Wrong Answer Neither Both 104 / 116 Do most food handlers wash their hands correctly or as often as they should? No Wrong Answer Neither Both 105 / 116 Wht is the most important part of personal hygiene? Handwashing Wrong Answer Neither Both 106 / 116 What is proper handwashing and hand care critical in preventing? The transfer of pathogens Wrong Answer Neither Both 107 / 116 No Question Wrong Answer Wrong Answer Neither Both 108 / 116 These actions by a manager will ensure that a personal hygeine program is successful. • Make personal hygiene policies • Train staff to follow your policies and retrain them regularly • Be a good role model by always demonstrating the correct behavior • Always supervise any activities that can affect food safety • Keep your personal hygiene policies current with science and the law As the manager, what role do you play in your operations personal hygeine program? Designing the program Making the program work Neither Both 109 / 116 No Question Wrong Answer Wrong Answer Neither Both 110 / 116 What program does your operation need to keep food handlers from contaminating food? Wrong Answer A personal hygiene program Neither Both 111 / 116 Why should these actions be avoided? • Scratching the scalp • Running fingers through the hair • Wiping or touching the nose • Rubbing an ear • Touching a pimple or an infected wound/boil • Wearing and touching a dirty uniform • Coughing or sneezing into the hand • Spitting in the operation They can cause foodborne illness They can contaminate food Neither Both 112 / 116 What is a person called who carries pathogens and infects others but never gets sick themself? Wrong Answer A carrier Neither Both 113 / 116 What is the fecal-oral route of contamination? Wrong Answer Wrong Answer Neither Both 114 / 116 What could happen when a food handler in your operation has any of these issues? • They’re sneezing or coughing • They have a foodborne illness • They have an infected cut or burn • They have been in contact with a sick person • They don’t wash their hands after using the bathroom • They have an infectous symptom like diarrhea, vomiting, or jaundice They can cause foodborne illness They can contaminate food Neither Both 115 / 116 Can a food handler who appears to be healthy spread foodborne pathogens? Yes Wrong Answer Neither Both 116 / 116 Your staff need to know that they must report to you when they are sick. What food safety program is reporting illnesses a part of? Wrong Answer Personal hygiene program Neither Both Your score is LinkedIn Facebook Twitter VKontakte
