Module 3 - ServSafe

Question 1

What can cause contamination if you’re not careful? (4)

Answer 1

1. Sneezing
2. Coughing
3. Open Wounds
4. Contact with the ill

Question 2

What are carriers?

Answer 2

People who carry pathogens and infect others without getting sick themselves

Question 3

Wearing dirty clothes/aprons AND wiping your hands on them won’t spread pathogens. True or False?

Answer 3

False

Question 4

How do you upkeep safety hygiene practices?

Answer 4

Start by creating good personal hygiene policies

Question 5

Washing hands in a food-prep sink is not a good thing. True or False?

Answer 5

True

Question 6

How long should you wash your hands for?

Answer 6

20 seconds

You should be scrubbing for 10-15 seconds

Question 7

What is the first step to washing your hands?

Answer 7

Wet your hands with warm running water

Question 8

What is the second step to washing your hands?

Answer 8

Apply the soap, make sure there’s enough to build up lather

Question 9

What is the third step to washing your hands?

Answer 9

Scrub your hands/arms vigorously for up to 10–15 seconds

Question 10

What is the fourth step to washing your hands?

Answer 10

Rinse your hands/arms thoroughly under warm water

Question 11

What is the fifth step to washing your hands?

Answer 11

Dry your hands/arms, through hand dryers or single use paper towels

Question 12

What happens if you see staff not handling properly by not washing their hands? (3)

Answer 12

1. Dispose the contaminated food
2. Clean contaminated utensils
3. Coach staff correctly

Question 13

How do you train your staff to upkeep hygiene? (8)

Answer 13

1. Wash hands before preparing food or using equipment?
2. Wash hands after using the restroom
3. Washing hands after handling items
4. Washing hands after touching your body/clothes or other foods
5. After taking out the trash
6. After eating, drinking, or chewing anything
7. Wash after touching money or chemicals
8. After touching electronic equipment

Question 14

If you used Hand Antiseptic, do you still need to wash your hands? Yes or No?

Answer 14

Yes!

Question 15

Is it okay to handle food if you have long fingernails? Yes or No?

Answer 15

No!

Question 16

What can happen to nail polish and or long nails?

Answer 16

It can flake off and fall into food

Question 17

Parts of the body that are not the arm or the hand should be covered with a dry, durable, tight-fitting bandage.

Answer 17

Info Card

Question 18

When buying gloves, should they be for food service use? Yes or No?

Answer 18

Yes!

Also make sure they are single use

Question 19

Should single use gloves be washed and reused? Yes or No?

Answer 19

No!

Question 20

Avoid touching the glove as much as possible

Answer 20

Info Card

Question 21

What happens if food is touched by bare hands?

And what are the exceptions? (2)

Answer 21

It is contaminated

the only exception is if they are washing the produce

Or if a dish is cooked to internal temperature

Question 22

Should you make sure your staff shower and come in clean clothes before work? Yes or No?

Answer 22

Yes!

Question 23

What should you do with your apron before leaving the work station?

Answer 23

Remove your apron

You should also never wipe your hands on your aprons

Question 24

What are the risks with Jewelry? (2)

Answer 24

1. Contain bacteria
2. Can fall into food

Question 25

Should tobacco only be used in designated areas made for it specifically?

Answer 25

Yes!

Question 26

When sick, what should employees do? (2)

Answer 26

1. Alert when you’re sick
2. Stay away from exposed foods, utensils, or equipment