Serve Safe Study Word Scramble
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| Question | Answer |
| 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 |
| Mary, a sous chef, has been diagnosed with hepatitis A | she must be excluded from the restauran |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds |
| Joe, a prep cook, has diarrhea | he must be excluded from the restaurant |
| Harry, a dishwasher, has a cold | there are no restrictions |
| Jaundice is a symptom of which foodborne illness | Hepatitis A |
| An employee must be excluded from a food service establishment that serves a high risk populations if they have | a sore throat with fever |
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds |
| 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) |
| 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) |
| 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 |
| True or False: Chicken held at an internal temperature of 125°F (52°C) has been temperature abused | |
| 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 |
Created by:
marlene_m101
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