Practice Tests and Answer Keys Diagnostic Test (4) A food handler comes to work with diarrhea. What should the m manager r tell the food handler to do? A. Do not work with food B Gohome C Clean the restroom after each use D Only bus tables (1) What should a food handler do to make gloves easier to put on? A Sprinkle flour in the gloves B Blow into gloves C Select the correct size gloves D Roll the gloves up (1) When can a food handler diagnosed with Jaundice return to work? A After 1 week B When his or her skin returns to a natural color C Seven days after the last symptom is observed D When approved by the regulatory authority (1) Which item is a potential physical contaminant? A Sanitizer B Jewelry C Sweat D Hand sanitizer (1) What is the purpose of hand antiseptic? A Eliminate the need for handwashing B Increase the use of sanitizing solutions C Lower the number of pathogens on the skin D Eliminate the need for use of gloves (i) Single-use gloves are not required when A the food handler has a latex sensitivity. B cleaning stationary equipment. C washing produce. D handling cooked food. (2)What should food handlers do after leaving and returning to the prep area? A Put on gloves B Remove their aprons C Wash hands D Apply hand antiseptic ation Educational Foundation (NRAEF). AI rights reserved. ServSafe" is a trademark of the NRAEF. Nat xcible for instructional use only.Not for individual sale.

Question

Practice Tests and Answer Keys Diagnostic Test (4) A food handler comes to work with diarrhea. What should the m manager r tell the food handler to do? A. Do not work with food B Gohome C Clean the restroom after each use D Only bus tables (1) What should a food handler do to make gloves easier to put on? A Sprinkle flour in the gloves B Blow into gloves C Select the correct size gloves D Roll the gloves up (1) When can a food handler diagnosed with Jaundice return to work? A After 1 week B When his or her skin returns to a natural color C Seven days after the last symptom is observed D When approved by the regulatory authority (1) Which item is a potential physical contaminant? A Sanitizer B Jewelry C Sweat D Hand sanitizer (1) What is the purpose of hand antiseptic? A Eliminate the need for handwashing B Increase the use of sanitizing solutions C Lower the number of pathogens on the skin D Eliminate the need for use of gloves (i) Single-use gloves are not required when A the food handler has a latex sensitivity. B cleaning stationary equipment. C washing produce. D handling cooked food. (2)What should food handlers do after leaving and returning to the prep area? A Put on gloves B Remove their aprons C Wash hands D Apply hand antiseptic ation Educational Foundation (NRAEF). AI rights reserved. ServSafe" is a trademark of the NRAEF. Nat xcible for instructional use only.Not for individual sale.

Answer 1

1. A2. C3. D4. B5. C6. B7. C

Answer 2

## Step 1The first question is about the correct action a food handler should take when they come to work with diarrhea. The correct answer is A, "Do not work with food". This is because a food handler with diarrhea can contaminate the food, leading to foodborne illnesses.## Step 2The second question is about the correct way to put on gloves. The correct answer is C, "Select the correct size gloves". This is because the correct size gloves will make it easier to put them on and ensure that they cover the hands properly.## Step 3The third question is about when a food handler diagnosed with Jaundice can return to work. The correct answer is D, "When approved by the regulatory authority". This is because Jaundice is a condition that can be transmitted through food, and the regulatory authority will ensure that the food handler is no longer a risk before allowing them to return to work.## Step 4The fourth question is about potential physical contaminants in a food preparation setting. The correct answer is B, "Jewelry". This is because jewelry can fall into the food and cause choking or other health issues.## Step 5The fifth question is about the purpose of hand antiseptic. The correct answer is C, "Lower the number of pathogens on the skin". This is because hand antiseptic is used to kill germs and reduce the number of pathogens on the skin.## Step 6The sixth question is about when single-use gloves are not required. The correct answer is B, "cleaning stationary equipment". This is because single-use gloves are not required when cleaning stationary equipment, as there is no risk of contamination.## Step 7The seventh question is about what food handlers should do after leaving and returning to the prep area. The correct answer is C, "Wash hands". This is because washing hands is a crucial step to prevent the spread of germs and ensure food safety.

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