Chapter 3

Question 1

Food handlers has infected wound or boil

Answer 1

Restrict

Question 2

Food handlers has sore throats with fever

Answer 2

Restrict

Exclude if primarily serve high risk population

Question 3

Food handlers has persistent sneezing, coughing or runny nose with discharges

Answer 3

Restrict

Question 4

Food handlers has at least one of these

Vomiting
Diarrhea
Jaundice

Answer 4

Exclude

Question 5

Vomiting and diarrhea return to work

Answer 5

Had no symptoms for 24 hours

Or

Written release from medical practitioner

Question 6

Food workers with jaundice in order to return

Answer 6

Must report to regulatory authorities

Must have written release from medical and regulatory to return to work

Question 7

Food handlers has vomiting or diarrhea and has bee diagnosed with a pathogen

Answer 7

Exclude

Report to regulatory authorities

Question 8

Food handlers has illness caused by virus

Answer 8

Exclude and report

Question 9

When to wash hands

Answer 9

Before preparing food
Working with clean utensils 
Putting on gloves
Starting a new task
Using the rest room

Question 10

Hand antiseptics should not

Answer 10

Be used in place of hand washing

Question 11

When food handlers have not washed hands correctly

Answer 11

Take immediate corrective actions

Dispose of contaminated food and clean surfaces

Retrain or coach employee

Question 12

Single use gloves must be worn when

Answer 12

Handling ready to eat foods

Question 13

Change gloves when

Answer 13

Dirty or torn
Starting a new task
After an interruption in the task
Handling raw meat, seafood, poultry 
Before handling ready to eat food
After 4 hours of continuous use

Question 14

Never handle ready to eat food with bear hands if you serve

Answer 14

High risk populations

Question 15

Before handling food or working in prep areas workers must

Answer 15

Put on clean clothing
Put on clean hair restraint
Remove jewelry from hands and arms

Question 16

Aprons should be

When food handlers leave prep areas

Answer 16

Removed and stored

Question 17

Food handlers should only eat, smoke, or chew gum/Tabasco in

Answer 17

Designated areas

Question 18

Food workers may drink from

Answer 18

A covered container with that has a lid with a straw or sip-lid top

Question 19

Staff must report health problems to

Answer 19

Management before working with food

Question 20

Food handlers must be excluded from work if they are

Answer 20

Vomiting or have diarrhea and have been diagnosed with a foodborne illness from certain pathogens

Question 21

Food handlers must not come to work if they have symptoms that include

Answer 21

Vomiting diarrhea or jaundice

Question 22

Staff Who have persistent sneezing, coughing, runny nose or sore throats with a fever should

Answer 22

Not work with exposed food or equipment.

Question 23

You can minimize foodborne illnesses by

Answer 23

Establishing a program
Training staff
Enforcing the program

Question 24

Most important element is that you must

Answer 24

Set a good example by practicing good personal hygiene

Question 25

Actions that can contaminate food

Answer 25

``` Scratching scalp Running fingers through hair Wiping or touching nose Rubbing ear Touching a pimple or wound Wearing or touching a dirty uniform Coughing or sneezing into hand Spitting in the operation ```

Question 26

Things that support a personal hygiene program

Answer 26

``` Creating policy training food handlers on the policies Modeling correct behavior Supervising food safety practices Revising policy to conform to law or science ```

Question 27

You should never wash hands in

Answer 27

Sinks designated for food prep Dishwashing Or sinks for discarding waste water

Question 28

Most important part of personal hygiene

Answer 28

Hand washing

Question 29

How to wash hands

Answer 29

``` Wet hands and arms Apply soap Scrub hands and arms for 10-15 seconds Rinse hands and arms thoroughly Dry hands and arms ```

Question 30

Gloves Never do

Answer 30

Blow into gloves Roll gloves to make them easier to put on Wash and reuse gloves

Question 31

Never wipe your hands on

Answer 31

Your apron

Question 32

Jewelry Cannot wear

Answer 32

Rings, except for a plain band Bracelet, including medical bracelets Watches

Question 33

Policies for reporting health issues proof

Answer 33

Signed staff statements Documentation showing completed training Posting signs or providing pocket cards

Question 34

Food handlers must report if they live with someone diagnosed with any of the big 6 except

Answer 34

NTS salmonella

Question 35

Personal hygiene program elements

Answer 35

Avoid behaviors that can contaminates food Washing and caring for hands Following dress code Limiting where food handlers eat, drink, smoke, etc Preventing sick people from being around food

Question 36

Total hand washing time should be at least

Answer 36

20 seconds