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Three components of active managerial control include
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
As part of handwashing, food handlers must scrub their hands and arms for at least
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
Which agency enforces food safety in a restaurant or foodservice operation?
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
How should food handlers keep their fingernails?
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
To work with food, a food handler with an infected hand wound must
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
State or local regulatory authority
Restrict the food handler from working with food.
cover the wound with an impermeable cover and wear a single-use glove
Short and unpolished
identifying risks, corrective action, and training
10 seconds.
Exclude the food handler from the operation.
Contact the local regulatory authority before use.
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