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Stack #1155260
Safe food handler
| Question | Answer |
|---|---|
| An employee must be excluded from a food service establishment that serves a high risk populations if they have | a sore throat with fever |
| Joe, a prep cook, has diarrhea | he must be excluded from the restaurant |
| Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever | she must be excluded from the restaurant |
| Foodhandlers don't have to wash their hands after | sanitizing the table |
| A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism |
| Hand maintenance for food handlers requires all of the following EXCEPT | just a bandaid covering cuts or scraps on fingers |
| Harry, a dishwasher, has a cold | there are no restrictions |
| Good personal hygiene includes | reporting illness to your supervisor/instructor |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds |
| Jaundice is a symptom of which foodborne illness | Hepatitis A |
| After handwashing, when drying your hands, which of the following should NOT be done Ready-to-eat foods require the employees | use a clean cloth hand towel |
| Food handlers CAN chew gum, eat, drink, and/or smoke when | taking a break during the work day |
| An employee with vomiting or diarrhea can return to work when | when they are symptom free for 24 hours |
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 second |
| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing |
| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food |
| Mary, a sous chef, has been diagnosed with hepatitis A | she must be excluded from the restaurant |
| Gloves should be changed in all of these situations EXCEPT | at least once an hour when doing the same task |
| Gloves should be changed when doing all of the following EXCEPT | sectioning oranges and then grapefruit |
| Ready-to-eat foods require the employees | to wear gloves |
Created by:
ViriEscamilla
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