The Safe Food Handler Exam Questions
and Answers 100% PASS
What should a food handler know about bare-hand contact and ready-to-eat food?—
ANSWER--This food has a high risk of contamination when touched with bare hands.
The food handler should be excluded from the operation if he or she has a __________.—
ANSWER--vomiting and diarrhea illness
Long fingernails are not allowed in the kitchen because they are __________.—ANSWER-
-difficult to keep clean
At a minimum, how long should the handwashing process take?—ANSWER--At least 20
seconds
Infected wounds, cuts, or boils should be covered with an impermeable cover, which is
one that __________.—ANSWER--liquid cannot pass through
What practice can lead to food contamination?—ANSWER--Working with an uncovered
infected wound
When must food handlers wash their hands?—ANSWER--Before touching ready-to-eat
food
What should a manager do when a food handler is diagnosed with jaundice?—
ANSWER--Report it to the regulatory authority
and Answers 100% PASS
What should a food handler know about bare-hand contact and ready-to-eat food?—
ANSWER--This food has a high risk of contamination when touched with bare hands.
The food handler should be excluded from the operation if he or she has a __________.—
ANSWER--vomiting and diarrhea illness
Long fingernails are not allowed in the kitchen because they are __________.—ANSWER-
-difficult to keep clean
At a minimum, how long should the handwashing process take?—ANSWER--At least 20
seconds
Infected wounds, cuts, or boils should be covered with an impermeable cover, which is
one that __________.—ANSWER--liquid cannot pass through
What practice can lead to food contamination?—ANSWER--Working with an uncovered
infected wound
When must food handlers wash their hands?—ANSWER--Before touching ready-to-eat
food
What should a manager do when a food handler is diagnosed with jaundice?—
ANSWER--Report it to the regulatory authority
