Chapter 4. The Food Handlers
Question and Answers 2025.
one that __________. - answerLiquid cannot pass through
Which is a way to prove to the regulatory authority that you require staff to report health
issues? - answerPresent signed statements in which staff members agree to report
illnesses.
A food handler's fingernails should be __________. - answerTrimmed
The primary function of hand antiseptics is to __________. - answerLower the number
of pathogens on skin.
Long fingernails are not allowed in the kitchen because they are __________. -
answerDifficult to keep clean.
At a minimum, how long should the handwashing process take? - answerAt least 20
seconds.
Where should dirty aprons be kept once food handlers are done using them? - answerIn
a nonabsorbent container or washable laundry bag at work.
In order to reduce the risk of food handlers touching their hair while working with food,
they should __________. - answerWear a clean hat.
Which type of jewelry is typically permitted when working in prep areas? - answerPlain
band ring.
Why is it dangerous to eat or drink in food-prep areas? - answerSaliva full of pathogens
can be transferred to food.
To wash hands correctly, the first step is to wet hands and arms using water that is -
answerWarm.
How a wound is covered depends primarily on __________. - answerWhere it is
located.
Once a hand antiseptic has been applied, food handlers must wait to handle any food or
equipment until __________. - answerThe antiseptic has completely dried.
The food handler should be excluded from the operation if he or she has a __________.
- answerVomiting and diarrhea illness.
Question and Answers 2025.
one that __________. - answerLiquid cannot pass through
Which is a way to prove to the regulatory authority that you require staff to report health
issues? - answerPresent signed statements in which staff members agree to report
illnesses.
A food handler's fingernails should be __________. - answerTrimmed
The primary function of hand antiseptics is to __________. - answerLower the number
of pathogens on skin.
Long fingernails are not allowed in the kitchen because they are __________. -
answerDifficult to keep clean.
At a minimum, how long should the handwashing process take? - answerAt least 20
seconds.
Where should dirty aprons be kept once food handlers are done using them? - answerIn
a nonabsorbent container or washable laundry bag at work.
In order to reduce the risk of food handlers touching their hair while working with food,
they should __________. - answerWear a clean hat.
Which type of jewelry is typically permitted when working in prep areas? - answerPlain
band ring.
Why is it dangerous to eat or drink in food-prep areas? - answerSaliva full of pathogens
can be transferred to food.
To wash hands correctly, the first step is to wet hands and arms using water that is -
answerWarm.
How a wound is covered depends primarily on __________. - answerWhere it is
located.
Once a hand antiseptic has been applied, food handlers must wait to handle any food or
equipment until __________. - answerThe antiseptic has completely dried.
The food handler should be excluded from the operation if he or she has a __________.
- answerVomiting and diarrhea illness.
