Quiz____?
What must the person in charge of a nursing home do when A food handler has a sore
throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. -
Answer✓✓
C. Send the food handler home
Quiz____?
Food handlers must wash their hands and exposed portions of their arms prior to which of
the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. -
Answer✓✓
C. Putting on disposable gloves.
Quiz____?
An operation installs hand-antiseptic dispensers at each of the handwashing stations. What
should management explain to food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
1
, B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is applied. -
Answer✓✓
A. A hand-antiseptic applied after correct handwashing
Quiz____?
A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized -
Answer✓✓
B. Wearing intact single-use gloves.
Quiz____?
The person in charge must exclude the food handler when he or she reports having which
symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever -
Answer✓✓
A. Yellow skin and eyes
Quiz____?
Cooked plants products that are served from a steamtable must be maintained at what
minimum temperature?
A. 155°F
2
, B. 145°F
C. 135°F -
Answer✓✓
C. 135°F
Quiz____?
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature -
Answer✓✓
B. Threats
Quiz____?
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling -
Answer✓✓
A. Be immediately frozen for safety
Quiz____?
A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled -
3
What must the person in charge of a nursing home do when A food handler has a sore
throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. -
Answer✓✓
C. Send the food handler home
Quiz____?
Food handlers must wash their hands and exposed portions of their arms prior to which of
the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. -
Answer✓✓
C. Putting on disposable gloves.
Quiz____?
An operation installs hand-antiseptic dispensers at each of the handwashing stations. What
should management explain to food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
1
, B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is applied. -
Answer✓✓
A. A hand-antiseptic applied after correct handwashing
Quiz____?
A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized -
Answer✓✓
B. Wearing intact single-use gloves.
Quiz____?
The person in charge must exclude the food handler when he or she reports having which
symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever -
Answer✓✓
A. Yellow skin and eyes
Quiz____?
Cooked plants products that are served from a steamtable must be maintained at what
minimum temperature?
A. 155°F
2
, B. 145°F
C. 135°F -
Answer✓✓
C. 135°F
Quiz____?
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature -
Answer✓✓
B. Threats
Quiz____?
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling -
Answer✓✓
A. Be immediately frozen for safety
Quiz____?
A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled -
3
