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1.
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Managers have many responsibilities. One
of the primary responsibilities of a food manager is:
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A. To make sure customers are happy. |
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B. To
make sure employees stay busy. |
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C. To train employees in basic food safety principles. |
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2.
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What is the proper way to wash your hands?
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A. Sanitize hands 10-15 seconds |
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B. Use anti-bacterial gel on hands and exposed
arms |
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C. Rub lathered hands & exposed arms vigorously
for 10-15 seconds.
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3. |
May
an employee eat, smoke, or chew gum or tobacco in the food preparation
area? |
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A.
Yes. |
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B.
No. (explain your answer) |
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4.
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May an employee drink in the food
preparation area? |
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A.
Yes. |
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B.
No. (explain your answer) |
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5. |
Employees may not wear a wrist-watch while
preparing food because: |
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A. it
may harbor microorganisms. |
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B.
it
may slip off of the wrist and fall into the food being prepared. |
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C. All of the above |
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6. |
Which of the following foodborne illnesses is one of the BIG FIVE?
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A. Norovirus |
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B.
Hepatitis
A virus |
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C.
E.
Coli |
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D. Salmonella typhi |
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E. Shigella ssp. |
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F. All of the above |
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7. |
An employee with symptoms of one of the "Big 5" foodborne illnesses
must:
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A.
be restricted from handling food or food items such as utensils and clean
napkins. |
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B. be excluded from the food establishment. (Stay
home!) |
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8.
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Food-handlers must not work with or around food if they have which of the following
symptoms:
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A. fever and sore throat |
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B.
diarrhea and vomiting. |
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C. an infected boil or cut on finger that's not
protected. |
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D.
any of the above symptoms |
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9.
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Should the manager restrict or exclude the employee with
the
symptoms in question #8? |
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10. |
An employee diagnosed with Shigellosis, Norovirus, E.Coli, Salmonella
typhi or ___________ must be excluded from the eating establishment. |
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A. Hepatitis C |
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B. HIV |
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C. Hepatitis A |
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11. |
Before returning to work, an employee who was excluded from the
establishment must: |
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A. Ensure all symptoms are gone for 72 hours. |
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B. have approval from the regulatory
authority and provide written documentation from a
physician. |
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12. |
The Staphylococcus bacteria is most likely to contaminate food by
employees who are carriers of the bacteria: |
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A. Mopping the floor |
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B. coughing, sneezing or scratching during food
prep |
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C. eating in a food prep area |
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13.
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A manager should restrict the food handling tasks of an employee who
has persistent sneezing, coughing or runny nose that: |
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A. requires cold or cough medication. |
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B. causes discharges from the eyes, nose or
mouth. |
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14.
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When should food employees wash their hands? |
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A. after touching dirty dishes |
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B. after blowing their nose |
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C. before handling food |
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D. all of the above |
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15. |
Why must the food manager make sure employees have clean fingernails
and wear clean aprons? |
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A. bacteria under fingernails and on dirty aprons can
contaminate food. |
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B. Listeriosis is found under fingernails |
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16. |
When training employees in basic food safety principles, which of the
following subjects should be included? |
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A. the nutritional value of foods |
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B. symptoms of diseases that are transmitted through
food |
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17.
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A food employee is making hamburger patties and another employee is
cutting raw chicken meat. Their aprons get dirty from the raw meat. The
dirty apron is a concern because: |
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A. it may be a carrier of cold or flu |
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B. The apron could contaminate other food |
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18. |
A piece of food gets stuck in a customer's throat. Which of the
following should be done? |
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A. the Heimlich Maneuver |
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B. Cardio-Pulmonary Resuscitation - CPR |
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| 19. |
The health inspector completed an inspection and gave you the inspection
report. The score was an 89. As a manager you should: |
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A. be concerned because the score wasn't 100 and fix the
issues so the violations do not occur again. |
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B. give your employees the afternoon off for the adequate
score. |
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20. |
Employees may drink from a non-spillable, closed beverage container if it
prevents the contamination of the: |
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A. hands |
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B. glass |
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21. |
Employees are required to report which of the following to the manager? |
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A. Health |
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B. Previous food safety training |
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