ServSafe Chapter 4 Quiz

Instructions

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1

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

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1

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

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1

What is a carrier?

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1

What is jaundice?

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1

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

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1

Approximately how long should the whole handwashing process take?

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1

When should food handlers wash their hands?

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1

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

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1

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

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1

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

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1

Which illness needs to be reported to the regulatory authority?

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1

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

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1

If food handlers are sick, they must:

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1

Which food item may be handled with bare hands?

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1

How should food handlers keep their fingernails?

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1

Should food handlers wear false fingernails?

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1

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?

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1

What should food handlers do after prepping food and before using the restroom?

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1

ServSafe Chapter 4 Quiz

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

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

What is a carrier?

What is jaundice?

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

Approximately how long should the whole handwashing process take?

When should food handlers wash their hands?

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

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

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

Which illness needs to be reported to the regulatory authority?

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

If food handlers are sick, they must:

Which food item may be handled with bare hands?

How should food handlers keep their fingernails?

Should food handlers wear false fingernails?

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?

What should food handlers do after prepping food and before using the restroom?

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

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

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

What is a carrier?

What is jaundice?

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

Approximately how long should the whole handwashing process take?

When should food handlers wash their hands?

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

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

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

Which illness needs to be reported to the regulatory authority?

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

If food handlers are sick, they must:

Which food item may be handled with bare hands?

How should food handlers keep their fingernails?

Should food handlers wear false fingernails?

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?

What should food handlers do after prepping food and before using the restroom?

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