ServSafe 7th Edition Diagnostic Test 80-question diagnostic test and answer key .

12. C: When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? A) 5 seconds B) 8 seconds C) 10 seconds D) 18 seconds 13. A: After which activity must food handlers wash their hands? A) Clearing tables B) Putting on gloves C) Serving customers D) Applying hand antiseptic 14. B: What is the main reason for food handlers to avoid scratching their scalps? A) Transferring a food allergen B) Spreading pathogens to the food C) Getting food in their hair D) Causing toxic-metal poisoning 15. A: When may food handlers wear plain-band rings? A) At any time B) When not handling food C) Only if wearing gloves D) Only if washing dishes 16. D: What should a food handler do when working with an infected cut on the finger? A) Cover the wound with a bandage. B) Stay away from food and prep areas. C) Cover the hand with a glove or a finger cot. D) Cover the wound with an impermeable bandage or finger cot and a glove. 17. A: What is the only jewelry that may be worn on the hands or arms while handling food? A) Plain-band ring B) Medical ID bracelet C) Leather-band watch D) Diamond ring 18. B: In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? A) At least 1 B) At least 2 C) At least 10 D) At least 20 19. A: When should a food handler with a sore throat and fever be excluded from the operation? A) Customers served are primarily a high-risk population B) Fever is over 100°F (38°C) C) Sore throat has lasted for more than 5 days D) Before the regulatory authority is notified