Food Handler: Assessment Five

10 September 2022
4.7 (114 reviews)
10 test answers

Unlock all answers in this set

Unlock answers (6)
question
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:
answer
Put a watertight bandage over the cut and wear gloves.
question
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions?
answer
Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken.
question
When might you expect a manager to offer a gentle reminder about hand washing?
answer
If you reach down to pet a service animal.
question
If all proper hand washing steps are followed, how long should the entire process take?
answer
At least 20 seconds
question
Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?
answer
Mouth and nose
question
Why should you stock only brightly colored bandages for first aid supplies?
answer
So they can be more easily found should they fall into food.
question
Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.
answer
Spit or smoke
question
Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
answer
Using hand sanitizer instead of washing his or her hands.
question
The MOST important reason for having food handlers wear hair restraints is to:
answer
Prevent food handlers from contaminating their hands by touching their hair.
question
If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:
answer
Identify by price and quality the most desirable suppliers.