Food Handler Test 2023/2024 Graded A+

When you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you should - ANSWER-call the person in charge at the food service facility After symptoms of diarrhea or vomiting have gone, when can you come work again - ANSWER-24 hours after disappearing symptoms Food handlers must wash their hands when: - ANSWER-1-Before starting work 2-After handling raw food and raw animal product 3- Before putting on food service gloves Why food service gloves are not a substitute for proper hand washing. - ANSWER-they can spread germs True or False: Touching ready-to-eat foods with bare hands *is* allowed. - ANSWER-false, not allowed gloves must be discarded when it is: - ANSWER-●As soon as gloves become soiled or torn ●Before beginning a different task ●After handling raw meat, fish, or poultry What are the ways to prevent bare-hand contact by using: - ANSWER-●Deli tissue ●Spatulas/Tongs/Forks/Utensils ●Dispensing equipment ●Single-use gloves What are the five major mistakes that often cause foodborne illness: - ANSWER-●Inadequate hand-washing ●Employees working while they are ill ●Cross contamination ●Inadequate cooking temperature ●Inadequate temperature control (allowing foods to be in the danger zone) What are the ways to prevent foodborne illness from happening - ANSWER-●Proper hand-washing every time hands may have become contaminated ●working only when healthy ●Storing and handling of foods in a manner to prevent contamination ●Cooking each animal product to its required internal temperature ●Keep food that are meant to be hot or cold away from each other ●bare hand contact with ready-to-eat food.