Servesafe Chapter 4
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Chapter 4 of the Servsafe Manager
Topics of this game:
- What is the main reason for food handlers to avoid scratching their scalps?
- A food handler has a wound on thier finger. Can the wound cause a foodborne illness?
- What is a carrier?
- What is jaundice?
- When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
- What should the temperature of the water be when washing hands?
- A food handler wet his hands with warm water, applied soap, and scrubbed for 15 seconds. Then he rinsed them in warm water and dried them with a cloth side towel. What did he do wrong?
- Approximately how long should the whole handwashing process take?
- After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?
- When should food handlers wash their hands?
- After which activity must food handlers wash their hands?
- What must food handlers do after touching their body or clothing?
- What is the purpose of a hand antiseptic?
- Hand antiseptics should be used
- After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?
- How should food handlers keep their fingernails?
- Why should food handlers nat wear false fingernails?
- What should a food handler do when working with an infected cut on their finger?
- If a food handler has a wound on their arm. they cannot prepare food until they
- Which food item may be handled with bare hands?
- Which food can be handled with bare hands?
- A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What was the mistake?
- A food handler who spends an entire shift forming hamburger patties should change gloves
- Single-use gloves do not need to be worn when
- What should food handlers do after prepping food and before using the restroom?
