ServSafe Chapter 4: Food Handler Health and Hygiene

Practice questions and answers for Chapter 4 regarding food handler hygiene, health requirements, handwashing procedures, and regulatory reporting based on the provided transcript.

When can a food handler diagnosed with jaundice return to work?

When approved by the regulatory authority.

What should a manager do if a server has a runny nose and the operation is under-staffed?

Restrict her to non-food contact activities.

What is the correct action to take if a food handler reports suffering from vomiting?

Exclude him from the operation.

What is the primary benefit of hand antiseptics (hand sanitizing solutions)?

They provide an added protection against bacteria when used after hot water and hand soap.

Why must food handlers wash their hands regularly?

To prevent the spread of pathogenic bacteria between food products.

What must a food handler do after busing tables and before handling food?

Wash hands.

How long must food handlers scrub their hands and arms during the handwashing process?

At least $10$ seconds.

How should a food handler with an infected hand wound proceed to work with food?

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

What is the requirement for food handlers' fingernails?

Short and unpolished.

What should a manager of a quick-service operation do if a food handler has a sore throat and a fever?

Restrict the food handler from working with food.

What action is required if a food handler is diagnosed with a foodborne illness caused by Shigella spp.?

Exclude the food handler from the operation.

Which food item may specifically be handled with bare hands during prep?

Chopped potatoes for soup.

Which symptom does NOT automatically require exclusion from a general foodservice operation?

Fever.

What practice is useful for destroying viruses?

Cooking food to minimum internal temperature.

How many seconds should the total handwashing process take?

At least $20$ seconds.

When should hand antiseptics be applied according to management instructions?

After correct handwashing.

What practice reduces contamination risk in a food prep area regarding beverages?

Drinking beverages from a covered container with a straw.

After which specific activity should hands be washed before handling food?

Answering the phone.

When should new gloves be used if a food handler has worked at a ready-to-eat food station for a continuous shift?

Once at the beginning and again in four hours.

How can a foodhandler prevent cross-contamination when switching between loading dirty dishes and removing clean items from a dishwasher?

Wash hands with soap and hot water between loading and unloading items.

A food protection manager must notify the regulatory authority if a foodhandler is diagnosed with which condition?

Shigellosis.

Who is required to wear a hair restraint while working?

Dishwashers.

What must a nursing home manager do if a cook's roommate is diagnosed with shigellosis?

Restrict the foodhandler from work.

Which foodhandler activity is most likely to contaminate food while working?

Drinking a can of soda while working.

What should a foodhandler do immediately after noticing a cut on their hand and washing it?

Apply a waterproof bandage to the cut and put on gloves.

Appropriate management of an apron when using the restroom involves what action?

Taking the apron off before entering the restroom.

Which specific task requires a foodhandler to wash their hands immediately afterward?

Clearing used silverware from tables.

What jewelry item is a foodhandler permitted to wear?

Plain metal ring.

Which illness must be reported to the regulatory authority if diagnosed in a foodhandler?

Hepatitis A.

What is the term for telling a foodhandler with a sore throat and fever they cannot work around food or food-contact surfaces?

Restriction.

What condition would exclude a food handler from working in a retirement home dining room specifically?

Suffering from diarrhea and a mild sore throat with fever.

What is the first step in the handwashing process?

Wet hands.

What is the main reason food handlers should avoid scratching their scalps?

Spreading pathogens to the food.

What is an error in handwashing if a worker wets hands with warm water, soaps, scrubs for $15$ seconds, rinses, and dries on a cloth side towel?

Dried hands on a side towel.

Where should personal items, such as a coat, be stored?

Away from food.

Where are staff members permitted to eat, drink, smoke, or chew gum?

Designated areas.

What is a 'carrier' in the context of food safety?

Someone who carries pathogens without getting sick.

What should the temperature of the water be when first wetting hands?

At least $105^\circ\text{F}$.

Why should a food handler with a sore throat and fever be excluded from a day-care center specifically?

The children are a high-risk population.

Why are false fingernails discouraged for food handlers?

They are hard to keep clean.

What mistake is made if a cook uses the same pair of single-use gloves to form raw beef patties and then slice hamburger buns?

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

Where is the only appropriate place for food handlers to wash their hands?

Designated sink for handwashing.

What must food handlers do after touching their body or clothing?

Wash their hands.