CFPM Food Worker Health & Hygiene 3

Question 1

A food worker has been exposed to Salmonella Typhi but shows no symptoms. What should the manager do?

Accepted Answer

Exclude the worker from the food establishment until cleared by health authorities

Answer

Exposure to Salmonella Typhi (typhoid fever) requires exclusion from the food establishment because infected individuals can be carriers even without symptoms.

Question 2

Which practice helps prevent bare-hand contact contamination when a glove is removed during food preparation?

Accepted Answer

Wash hands thoroughly before putting on new gloves

Answer

Hands must be washed thoroughly before putting on new gloves because pathogens can transfer to glove surfaces during the donning process.

Question 3

What is the correct order for a food worker's handwashing procedure?

Accepted Answer

Wet, apply soap, scrub 20 seconds, rinse, dry

Answer

Correct handwashing requires wetting hands first, applying soap, scrubbing for at least 20 seconds, rinsing thoroughly, and drying with a single-use towel.

Question 4

A manager notices a worker applying hand lotion after washing their hands before food prep. Is this acceptable?

Accepted Answer

Yes, lotion keeps skin healthy and reduces cracking that harbors bacteria

Answer

Using hand lotion is acceptable and encouraged because healthy, uncracked skin is less likely to harbor pathogens than dry, cracked skin.

Question 5

A food worker wearing nail polish has a chip in the polish while preparing salad. What is the risk?

Accepted Answer

Physical contamination of food with nail polish flakes

Answer

Chipped nail polish poses a physical contamination risk as fragments can fall into food, which is why the FDA Food Code discourages nail polish without gloves.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM Food Worker Health & Hygiene 3