Serve Safe Study
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| 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
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| Mary, a sous chef, has been diagnosed with hepatitis A | she must be excluded from the restauran
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| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds
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| Joe, a prep cook, has diarrhea | he must be excluded from the restaurant
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| Harry, a dishwasher, has a cold | there are no restrictions
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| Jaundice is a symptom of which foodborne illness | Hepatitis A
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| An employee must be excluded from a food service establishment that serves a high risk populations if they have | a sore throat with fever
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| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds
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| After handwashing, when drying your hands, which of the following should NOT be done | • use a single use paper towel • use a warm air hand dryer • turn off the faucet with a paper towel • use a clean cloth hand towel (correct)
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| 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 (correct answer, your response)
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| 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 restricted from working with or around food
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| True or False: Chicken held at an internal temperature of 125°F (52°C) has been temperature abused |
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| A thermometer calibrated by the boiling-point method must be set to 135°F (57°C), after being placed into the boiling water | False the usual boiling point for water is 200°F
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Created by:
marlene_m101
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