TFM Personal Hygiene and Employee Health 3

Question 1

What is the primary reason bare-hand contact with ready-to-eat food is prohibited?

Accepted Answer

Hands can transfer pathogens directly to food that will not be cooked further

Answer

Ready-to-eat food will not undergo cooking to kill pathogens, so bare-hand contact can directly transfer illness-causing organisms to consumers.

Question 2

Which of the five Big 6 pathogens is associated with contaminated water and poor hygiene and causes bloody diarrhea?

Accepted Answer

Shiga toxin-producing E. coli (STEC)

Answer

Shiga toxin-producing E. coli (STEC) causes severe bloody diarrhea and is linked to poor hygiene, contaminated water, and undercooked ground beef.

Question 3

A food handler who has had diarrhea must be restricted from working until symptoms have been gone for how long?

Accepted Answer

48 hours

Answer

Food handlers must be free of vomiting and diarrhea for at least 24 hours before returning to food handling duties.

Question 4

Why is it important for food handlers to report illness symptoms to their manager?

Accepted Answer

To prevent contamination of food and protect public health

Answer

Reporting illness allows managers to exclude sick employees before they contaminate food, preventing foodborne illness outbreaks among customers.

Question 5

What should a food handler do immediately after handling a mobile phone while preparing food?

Accepted Answer

Change gloves and wash hands

Answer

Mobile phones carry high levels of bacteria; after touching one, gloves must be changed and hands washed before resuming food preparation.

TFM - Texas Food Manager Practice Test