Food Handler Practice Test 5

Question 1

What must a food handler with a hand wound do to safely work with food?

Accepted Answer

Bandage the wound with an impermeable cover and wear a single-use glove

Answer

An open wound on the hand can harbor pathogens and directly contaminate food. To safely work, the wound must first be covered with an impermeable bandage, such as a finger cot or waterproof bandage, to prevent any leakage. A single-use glove must then be worn over the bandage to provide an additional barrier and prevent direct contact with food.

Question 2

What is the final step in cleaning and sanitizing a prep table?

Accepted Answer

Allowing the surface to air-dry

Answer

After cleaning and sanitizing a food-contact surface, the final and crucial step is to allow it to air-dry completely. Wiping the surface with a towel could reintroduce contaminants or pathogens, negating the sanitization process. Air-drying ensures the surface remains sanitized and ready for safe use.

Question 3

What is the maximum number of days that ready-to-eat food can be stored if held at 41°F (5°C)?

Accepted Answer

7 days

Answer

Ready-to-eat Time/Temperature Control for Safety (TCS) food prepared in-house can be stored for a maximum of 7 days. This limit applies only if the food is held consistently at 41°F (5°C) or lower. The 7-day count begins from the day the food was prepared or the earliest prepared ingredient was opened.

Question 4

Which group of individuals has a higher risk of foodborne illness?

Accepted Answer

Elderly people

Answer

Elderly people are considered a highly susceptible population because their immune systems naturally weaken with age. This makes them more vulnerable to foodborne illnesses and more likely to experience severe symptoms. Their bodies may not be able to fight off pathogens as effectively as younger individuals.

Question 5

What is the final step in cleaning and sanitizing a prep table?

Accepted Answer

Allowing the surface to air-dry

Answer

After cleaning and sanitizing a food-contact surface, the final and crucial step is to allow it to air-dry completely. Wiping the surface with a towel could reintroduce contaminants or pathogens, negating the sanitization process. Air-drying ensures the surface remains sanitized and ready for safe use.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

Food Handler Practice Test 5