Chapter 4

What should a food handler do when working with an infected cut on the finger? a. Cover the wound with a bandage. b. Stay away from food and prep areas. c. Cover the hand with a glove or a finger cot. d. Cover the wound with an impermeable bandage or finger cot and a glove.

Cover the wound with an impermeable bandage or finger cot and a glove.

What is the intended use of a hand antiseptic? a. Reduce pathogens on skin b. Minimize the need to wash hands c. Extend the usability of gloves d. Remove unpleasant food odors

Reduce pathogens on skin

Hand antiseptics should be used a. before handwashing. b. after handwashing c. in place of handwashing. d. during handwashing.

after handwashing

To work with food, a food handler with an infected hand wound must a. cover the wound with an impermeable cover and wear a single-use glove. b. cover the wound with an impermeable cover and limit contact with food. c. wash hands and bandage the wound with an impermeable cover. d. apply ointment and bandage the wound with an impermeable cover.

cover the wound with an impermeable cover and wear a single-use glove.

If a food handler has a wound on the arm they must a. apply ointment only. b. cover the wound with any type of bandage. c. cover the wound with an impermeable cover. d. cover the wound with a dry, durable, tight-fitting bandage

cover the wound with an impermeable cover.

What is jaundice? a. Reddening of the face b. Swelling of the lips c. Tingling in the face d. Yellowing of the skin

d. Yellowing of the skin

A food handler has a wound on their finger. Can this contaminate food and cause a foodborne illness? a. No, because the immune system will stop any infection. b. No, because the finger is less prone to infection then other areas. c. Yes, because all wounds can contaminate food and cause illness. d. Yes, because a wound that contains pathogens can contaminate food.

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

Food handlers must remove jewelry from the a. hands. b. ears. c. face. d. mouth.

hands

Single-use gloves do not need to be worn when a. washing produce. b. applying a garnish to a dish. c. adding spices to cooked food. d. arranging food on the plate.

washing produce.

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? a. Exclude the food handler from the operation. b. Make sure the food handler washes hands often. c. Make sure the food handler is supplied with disposable gloves. d. Keep the food handler away from duties that involve food

. Exclude the food handler from the operation

7. What is the only jewelry that may be worn on the hands or arms while handling food? a. Plain-band ring b. Medical ID bracelet c. Leather-band watch d. Diamond r

. Plain-band ring

Approximately how long should the whole handwashing process take? a. 5 seconds b. 10 seconds c. 15 seconds d. 20 seconds

20 seconds

. When should food handlers wash their hands? a. After changing tasks b. After handling ready-to eat food c. Before touching clothing d. Before leaving and returning to the prep area

After changing tasks

When should food handlers wash their hands? a. After drinking b. After applying hand antiseptics c. After putting on single-use gloves d. After handling ready-to-eat food

After drinking

When may food handlers wear plain-band rings? a. At any time b. When not handling food c. Only if wearing gloves d. Only if washing dishes

At any time

Where should personal items, like a coat, be stored in the operation? a. On a shelf, above food b. On a shelf, below food c. Away from food d. In the kitchen, away from moving equipment

Away from food

Which food can be handled with bare hands? a. Baked potatoes b. Cheese for a pizza c. Croutons for a salad d. Salt as seasoning to a cooked dish

Cheese for a pizza

Which food item may be handled with bare hands? a. Sliced cheese for sandwiches b. Boiled egg slices for salad c. Chopped carrots for stew d. Parsley for garnish

Chopped carrots for stew

Which food item may be handled with bare hands? a. Cooked pasta for salad b. Chopped potatoes for soup c. Canned tuna for sandwiches d. Pickled watermelon for garnish

Chopped potatoes for soup

After which activity must food handlers wash their hands? a. Clearing tables b. Putting on gloves c. Serving customers d. Applying hand antiseptic

Clearing tables

When should a food handler with a sore throat and fever be excluded from the operation? a. Customers served are primarily a high-risk population b. Fever is over 100°F (38°C) c. Sore throat has lasted for more than 5 days d. Before the regulatory authority is notified

Customers served are primarily a high-risk population

Where should staff members eat, drink, smoke, or chew gum? a. Designated areas b. Dishwashing areas c. Outside the kitchen door d. Where customers cannot see them

Designated areas

Where should food handlers wash their hands? a. Prep sink b. Utility sink c. Designated sink for handwashing d. Three-compartment sink

Designated sink for handwashing

A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds, rinsed them in warm water, and dried them on a cloth side towel. What did he do wrong? a. Wet hands with warm water b. Dried hands on a side towel c. Rinsed hands with warm water d. Scrubbed hands for only 15 seconds

Dried hands on a side towe

What should a manager do with a food handler that has been vomiting? a. Inform the health department b. Exclude them from the operation c. Restrict them from working with or around food

Exclude them from the operation

What must always be worn when in a food prep area? a. Apron b. Chef coat c. Side towel d. Hair restraint

Hair restraint

Which illness needs to be reported to the regulatory authority? a. Hepatitis A b. Influenza c. Scombroid poisoning d. Botulism

Hepatitis A

. Is it acceptable for a cook to drink coffee from a coffee cup while preparing food? a. Yes, as long as they are not touching food with bare hands. b. Yes, if the coffee cup is placed where it will not spill. c. No, because the coffee cup is an uncovered container. d. No, because there is always a chance the coffee will spill

No, because the coffee cup is an uncovered container.

After handling dirty dishes, a dish washer washes her hands in the three-compartment sink? Is this acceptable? a. Yes, hands can be washed in any sink. b. Yes, these sinks are dedicated for handwashing. c. No, the soap is not the correct type for washing hands. d. No, hands should only be washed in a dedicated handwashing sink.

No, hands should only be washed in a dedicated handwashing sink.

Is it acceptable for a server to eat a bowl of soup in the server station? a. No, never when serving food. b. No, because they are in full view of the public. c. Yes, as long as they will not contaminate food. d. Yes, as long as they will not contaminate equipment.

No, never when serving food

What should a manager do with a food handler that is sneezing and has a persistent runny nose? a. Exclude the food handler from the operation b. Restrict them from working with exposed food c. Provide the food handler with a means to blow their nose d. Remind them to turn away from food when sneezing

Restrict them from working with exposed food

After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. Why is this a problem? a. She did not let the sanitizer dry. b. She failed to rinse off the sanitizer. c. She should not have washed her hands first. d. She should not have rubbed the sanitizer into her hands

She did not let the sanitizer dry.

How should food handlers keep their fingernails? a. Short and unpolished b. Long and unpolished c. Long and painted with nail polish d. Short and painted with nail polish

Short and unpolished

What is a carrier? a. Bacteria that carry dangerous pathogens b. Someone with a compromised immune system c. A seafood parasite that attaches itself to fish d. Someone who carries pathogens without getting sick

Someone who carries pathogens without getting sick

What is the main reason for food handlers to avoid scratching their scalps? a. Transferring a food allergen b. Spreading pathogens to the food c. Getting food in their hair d. Causing toxic-metal poisoning

Spreading pathogens to the food

What should food handlers do after prepping food and before using the restroom? a. Wash their hands b. Take off their hats c. Change their gloves d. Take off their aprons

Take off their aprons

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? a. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. b. The cook did not clean and sanitize the gloves before handling the hamburger buns. c. The cook did not wash hands before putting on the same gloves to slice the hamburger buns. d. The cook did not wash hands and put on new gloves before slicing the hamburger buns.

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Why should food handlers not wear false fingernails? a. They are hard to keep clean. b. They transfer chemicals to food. c. They hold more pathogens than natural nails.

They are hard to keep clean

What is the purpose of a hand antiseptic? a. To sterilize skin surfaces b. To kill all pathogens on the hands c. To reduce pathogens to safe levels d. To reduce the conditions for pathogen growth

To reduce pathogens to safe levels

Which disease is transmitted through food? a. Hepatitis C b. Tuberculosis c. Typhoid fever d. Human immunodeficiency virus (HIV)

Typhoid fever

A food handler who has just bussed tables must do what before handling food? a. Change apron b. Wash hands c. Put disposable gloves back on d. Wipe hands on a cloth towel

Wash hands

After handling raw meat and before handling produce, what should food handlers do with their gloves? a. Clean and sanitize them. b. Continue working with them. c. Wash hands and change them.

Wash hands and change them

What must food handlers do after touching their body or clothing? a. Wash their hands b. Rinse their gloves c. Change their aprons d. Use a hand antiseptic

Wash their hands

When can a food handler who has had diarrhea return to work? a. When symptom-free for 24 hours b. When they feel strong enough to work c. When no one else in the household has diarrhea d. When the regulatory authority clears them

When symptom-free for 24 hours

A food handler with a sore throat and a fever should be excluded from working in a day-care center because the children a. will not receive the same level of service. b. could make the food handler sicker. c. are a high-risk population. d. will refuse to eat

are a high-risk population

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? a. 5 seconds b. 8 seconds c. 10 seconds d. 18 seconds

c. 10 seconds

What should the temperature of the water be when washing hands? a. Hot b. Cold c. Warm d. Lukewarm

c. Warm

A food handler who spends an entire shift forming hamburger patties should change gloves a. after 1 hour, because the gloves may quickly build up pathogens. b. every 4 hours during continual use, and more often if needed. c. at the end of the shift. d. every 6 hours, to avoid wasting gloves.

every 4 hours during continual use, and more often if needed.

When using single-use gloves in your operation, you should a. wash and reuse them. b. purchase only latex gloves. c. provide a one-size-fits-all glove. d. provide gloves made from non-latex materials.

provide gloves made from non-latex materials.

If food handlers are sick, they must a. stay home. b. tell you about their symptoms. c. call the health department. d. only work for short periods of time.

stay home