Diagnostic Quiz #2

To organize a walk-in refrigerator, put the following foods in order from TOP to BOTTOM.

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• 
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Answer explanation

The correct order for organizing a walk-in refrigerator from top to bottom is.

1. Cold, TCS RTE foods like fresh produce.

2. Whole cuts of fish and seafood.

3. Whole cuts of meats like lambs, ribs, and roasts.

4. Ground meat like hamburger, sausage and ground seafood.

5. Raw and ground poultry.

Food handler's need to ____ _____ _____ after touching any part of their body or clothing.

When washing hands, the minimum time that food handlers should scrub hands and arms with soap is​ ​ ​ (a)  

• 10 seconds
• 8 seconds
• 12 seconds
• 5 seconds
• 25 seconds

Answer explanation

Food handler's need to wash their hands for 10-15 seconds.

The minimum amount of time spent is 10 seconds.

After which activity must food handlers wash their hands?

• Clearing tables

• Putting on gloves

• Serving Customers

• Applying hand antiseptic

The main reason for food handlers to avoid scratching their scalps and touching their faced is to prevent

When may food handlers wear plain-band rings?

• At any time.

• When not handling food.

• Only if wearing gloves.

• Only if washing dishes.

What should a food handler do when working with an infected cut on the finger?

• Cover the wound with a bandage.

• Stay away from food and prep areas.

• Cover the hand with a glove or finger cot.

• Cover the wound with an impermeable bandage or finger cot and a glove.

Answer explanation

Any type of wound on a finger must be properly covered with a clean bandage, a glove or finger cot.

Whenever changing bandages, you must rewash hands before returning back to work.

What is the only jewelry that may be worn on the hands or arms while handling food?

• Plain-band ring

• Medical ID bracelet

• Leather-band watch

• An Apple watch with a waterproof band.

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

• At least 1

• At least 2

• At least 10

• At least 20

When should a food handler with a sore throat and fever be excluded from the operation?

• Customers served are primarily a high-risk population.

• Fever is over 100 F.

• Sore throat has lasted for more than 5 days.

• Before the regulatory is notified.

Answer explanation

High risk populations are:

1. Elderly

2. Preschool age children

3. Immunocompromised people.