F2 ServSafe Chapters 1-3 Unit Test

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Электронная почта *

When should a food handler with a sore throat and fever be excluded from the operation? *

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When the food handler's fever is over 100°F (38°C)

After the food handler has a sore throat that has lasted for more than 5 days

When the customers served are primarily a high-risk population

Before the regulatory authority is notified

Which of these is a physical contaminant? *

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a sanitizing tablet that was dropped into a prep pan

lubricating oil that was used to service the oven racks that then got into food

a piece of chicken bone left in a pot of chicken and dumplings

a virus on a worker's hand from not washing after he went to the restroom

When is it acceptable to eat in a foodservice operation? *

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When prepping food

When sitting in a break area

When washing dishes

When handling utensils

Which is a TCS food? *

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Bread

Flour (dry)

Sprouts

Strawberries (whole)

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause foodborne illness? *

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cross-contamination

poor cleaning and sanitizing

poor personal hygiene

time-temperature abuse

When must a food handler change gloves? *

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After 3 hours of constant use

At the end of the shift

As soon as they become dirty or torn

Every 6 hours

Parasites are commonly linked with what type of food? *

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seafood

rice

poultry

canned food

What should a food handler do to make gloves easier to put on? *

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Sprinkle flour in the gloves

Blow in the gloves

Select the correct size gloves

Roll the gloves up

Why are preschool children at higher risk for foodborne illnesses? *

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They have not built up strong immune systems.

They are more likely to spend time in a hospital.

They are more likely to suffer allergic reactions.

Their appetites have increased since birth.

What must food handlers do when handling ready-to-eat food? *

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Wear single-use gloves

Sanitize their hands

Wear an apron

Use bare hands

A food handler comes to work with diarrhea. What should the manager tell the food handler to do? *

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Do not work with food

Go home

Clean the restroom after each use

Only bus tables

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? *

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cross-contamination

poor cleaning and sanitizing

poor personal hygiene

time-temperature abuse

A foodhandler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the foodhandler have done differently? *

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stored the sanitizer bottle on the floor between uses

stored the sanitizer bottle away from the prep area

stored the sanitizer bottle on the prep table between uses

stored the sanitizer bottle with food supplies below the prep table

What should food handlers do after leaving and returning to the prep area? *

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Put on gloves

Wash hands

Remove their apron

Apply hand antiseptic (sanitizer)

Which of these is a biological contaminant that could make food unsafe? *

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a bandage that fell off a worker's hand

a fish bone left in a fillet

a chemical that was sprayed near the salad bar and got onto the lettuce

bacteria that contacted food when a worker sneezed while prepping items

The cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear the same gloves while slicing hamburger buns. What mistake was made? *

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The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

The cook did not clean and sanitize the gloves before handling the hamburger buns.

The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

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

What should foodhandlers do to prevent food allergens from being transferred to food? *

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clean and sanitize utensils after use

buy from approved and reputable suppliers

store cold food at 41F or lower

label chemical containers correctly

Which government agency issues the Food Code, a science-based guide of recommendations for how to store, prepare, serve and keep food safe? *

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USDA

FDA

CDC

U.S. PHS

What must a food handler with an infected hand wound do to work safely with food? *

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Avoid working with raw food until the wound is completely dry

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

Apply hand sanitizer to the wound

Place a bandage on the wound

What is the most important way to prevent a foodborne illness from bacteria? *

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prevent cross-contamination

practice good personal hygiene

practice good cleaning and sanitizing

control time and temperature

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

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After 1 week

When his or her skin returns to a natural color

Seven days after the last symptom is observed

When approved by the regulatory authority (health department)

Which of these foods is most likely to become unsafe and is, therefore, TCS? *

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Store-bought loaf of bread

dry rice in your cabinet

cooked vegetables leftover from supper

raw potatoes stored in a cool, dark place

Which piece of jewelry can be worn on a food handler's hand or arm? *

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watch

diamond ring

plain band ring

medical bracelet

Where should a food handler wash his or her hands after prepping food? *

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Three-compartment sink

Utility sink

food prep sink

Designated sink for handwashing

What should a server do after clearing the table and bussing dirty dishes? *

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Apply hand antiseptic (sanitizer)

Put disposable gloves back on

Rinse hands in warm water

Wash hands

What is the most important way to prevent a foodborne illness from viruses? *

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control time and temperature

prevent cross-contamination

practice good personal hygiene

practice good cleaning and sanitizing

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ... *

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reheating leftover food

serving ready-to-eat food

using single-use disposable gloves

purchasing food from unsafe sources

What is an important measure for preventing foodborne illness? *

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Serving locally grown food

Using new equipment

Measuring pathogens

Controlling time and temperature

Shiga toxin-producing E. coli is commonly linked with what type of food? *

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potato salad

raw ground beef

thick stews

dairy products

Which of these products is a ready-to-eat food? *

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raw ground beef in the cooler

a prepared submarine sandwich wrapped and stored in the cooler

raw potatoes stored in a cool, dark place

Soup that has been chilled and will be reheated for tomorrow's lunch service

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