ServSafe Chapter 4 Quiz

Last updated 7 months ago

19 questions

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What is the main reason for food handlers to avoid scratching their scalps?

Transferring a food allergen

Spreading pathogens to the food

Getting food in their hair

Causing toxic-metal poisoning

A food handler has a wound on their finger. Can the wound cause a foodborne illness?

No, because the immune system will stop any infection.

No, because the finger is less prone to infection than other areas.

Yes, because all wounds can contaminate food and cause illness.

Yes, because a wound that contains pathogens can contaminate food.

What is a carrier?

Bacteria that carry dangerous pathogens

A seafood parasite that attaches itself to fish

Someone with a compromised immune system

Someone who carries pathogens without getting sick

What is jaundice?

Reddening of the face

Swelling of the lips

Tingling in the face

Yellowing of the skin

What should the temperature of the water be when washing hands?

Hot

Cold

Warm

Lukewarm

Approximately how long should the whole handwashing process take?

5 seconds

10 seconds

15 seconds

20 seconds

When should food handlers wash their hands?

Before starting a new task

After applying hand antiseptics

After putting on single-use gloves

After handling ready-to-eat food

What must food handlers do after touching their body or clothing?

Wash their hands.

Rinse their gloves.

Change their aprons.

Use a hand antiseptic.

When can a food handler who has had diarrhea return to work?

When they have been symptom-free for 24 hours

When they feel strong enough to work

When no one else in their household has diarrhea

When the regulatory authority clears them

What should a manager do with a food handler who has been vomiting due to an infectious condition?

Inform the health department.

Exclude them from the operation.

Restrict them from working with or around food.

Allow them to work for short periods of time.

Which illness needs to be reported to the regulatory authority?

Hepatitis A

Influenza

Scombroid poisoning

Botulism

What should a manager do with a food handler who is sneezing and has a persistent runny nose?

Exclude the food handler from the operation.

Restrict them from working with exposed food.

Provide the food handler with a means to blow their nose.

Remind them to turn away from food when sneezing.

If food handlers are sick, they must:

Only work during slow periods.

Tell their manager about their symptoms.

Call the health department.

Only work for short periods of time.

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

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

Should food handlers wear false fingernails?

Yes, if they are easy to clean.

No, because they are hard to keep clean.

No, because they hold more pathogens.

Yes, with proper sanitizer use.

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 wash hands before putting on the same gloves to slice the hamburger buns.

The cook did not clean and sanitize the gloves before handling the hamburger buns.

The cook did not wear reusable gloves.

The cook did not replace gloves after handling raw meat.

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.

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

On a shelf, above food

On a shelf, below food

Away from food

In the kitchen, away from guests

What is the main reason for food handlers to avoid scratching their scalps?

Transferring a food allergen

Spreading pathogens to the food

Getting food in their hair

Causing toxic-metal poisoning

A food handler has a wound on their finger. Can the wound cause a foodborne illness?

No, because the immune system will stop any infection.

No, because the finger is less prone to infection than other areas.

Yes, because all wounds can contaminate food and cause illness.

Yes, because a wound that contains pathogens can contaminate food.

What is a carrier?

Bacteria that carry dangerous pathogens

A seafood parasite that attaches itself to fish

Someone with a compromised immune system

Someone who carries pathogens without getting sick

What is jaundice?

Reddening of the face

Swelling of the lips

Tingling in the face

Yellowing of the skin

What should the temperature of the water be when washing hands?

Hot

Cold

Warm

Lukewarm

Approximately how long should the whole handwashing process take?

5 seconds

10 seconds

15 seconds

20 seconds

When should food handlers wash their hands?

Before starting a new task

After applying hand antiseptics

After putting on single-use gloves

After handling ready-to-eat food

What must food handlers do after touching their body or clothing?

Wash their hands.

Rinse their gloves.

Change their aprons.

Use a hand antiseptic.

When can a food handler who has had diarrhea return to work?

When they have been symptom-free for 24 hours

When they feel strong enough to work

When no one else in their household has diarrhea

When the regulatory authority clears them

What should a manager do with a food handler who has been vomiting due to an infectious condition?

Inform the health department.

Exclude them from the operation.

Restrict them from working with or around food.

Allow them to work for short periods of time.

Which illness needs to be reported to the regulatory authority?

Hepatitis A

Influenza

Scombroid poisoning

Botulism

What should a manager do with a food handler who is sneezing and has a persistent runny nose?

Exclude the food handler from the operation.

Restrict them from working with exposed food.

Provide the food handler with a means to blow their nose.

Remind them to turn away from food when sneezing.

If food handlers are sick, they must:

Only work during slow periods.

Tell their manager about their symptoms.

Call the health department.

Only work for short periods of time.

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

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

Should food handlers wear false fingernails?

Yes, if they are easy to clean.

No, because they are hard to keep clean.

No, because they hold more pathogens.

Yes, with proper sanitizer use.

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 wash hands before putting on the same gloves to slice the hamburger buns.

The cook did not clean and sanitize the gloves before handling the hamburger buns.

The cook did not wear reusable gloves.

The cook did not replace gloves after handling raw meat.

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.

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

On a shelf, above food

On a shelf, below food

Away from food

In the kitchen, away from guests