The Safe Food Handler Flashcards
Where should food handlers wash their hands?
A. Prep sink
B. Utility sink
C. Designated sink for handwashing
D. Three-compartment sink
C. Designated sink for handwashing
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
A. Wash their hands
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
After which activity must food handlers wash their hands?
A. Clearing tables
B. Putting on gloves
C. Serving customers
D. Applying hand antiseptic
A. Clearing tables
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
B. Spreading pathogens to the food
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
A. At any time
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 glove
D. Cover the wound with an impermeable bandage or finger cot and glove
What is the only jewelry that may be worn on the hands or arms while handing food?
A. Plain-band ring
B. Medical ID bracelet
C. Leather-band watch
D. Diamond ring
A. Plain-band ring
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
C. Sore throat has lasted for more than 5 days
D. Before the regulatory authority is notified
A. Customers served are primarily a high-risk population
After handing 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. Set them aside if working with meat again later
D. Wash hands and change them
D. Wash hands and change them
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. In a designated area, away from food
D. In a kitchen, away from moving equipment
C. In a designated area, away from 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
D. Take off their aprons
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 lever of service
B. Could make the food handler more sick
C. Are a high-risk population
D. Will refuse to eat
C. Are a high-risk population
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
C. Chopped carrots for stew
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 reusabe gloves while handling the raw ground 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.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns.
