ServSafe Chapter 3 The Safe Food Handler
|
See more in Hospitality & Tourism
Let's see what you remember!!
Create multiple-choice games on Wisc-Online and play them on our Chakalaka mobile app!
But that's not all! Explore educational games created by others. Simply search by category or enter agame code number and dive into a world of learning and fun.
Download the Chakalaka mobile app here:
Topics of this game:
- After which activity must food handlers wash their hands?
- When washing hands, what is the minimum time you should scrub with soap?
- What should food handlers do after prepping food & before using the restroom?
- A food handler will be wearing single-use gloves to assemble box lunches. When must the food handler’s hands be washed?
- A food handler has diarrhea & has been diagnosed with an illness from Shigella. What should the manager tell this food handler to do?
- A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?
- As an employee, when is it acceptable to eat in an operation?
- People who carry pathogens & infect others w/o getting sick themselves are called:
- Which practice is the most important part of personal hygiene?
- How long should the whole hand washing process take?
- True or false: hand antiseptics (sanitizers) may be used instead of hand washing.
- When is it acceptable for a food handler to wear false fingernails or nail polish?
- Which is not true about using single-use gloves to prevent contamination?
- After what time of continuous use, should single-use gloves be changed?
- True or false: Wash your hands and handle ready-to-eat foods carefully.
- Which type of jewelry is acceptable to wear when working with food?
- If an employee has any of the following symptoms, they may need to be restricted or excluded from working with food. These symptoms include: infected wound, jaundice, sore throat w/fever, vomiting, and _____________.
- Which term means to keep employee away from work, not in the building at all?
- Which term means an employee can come to work but not work directly with exposed food, utensils & equipment?
- Bill, a line cook in a restaurant, has a sore throat with a fever. Should he be restricted at work, or excluded from work?
