SAFe POPM Exam Study Guide
A packaging staple - ANSWER Which of the following would be considered a
physical contaminant?
Physical - ANSWER While preparing cherry pies, you discover a cherry pit in the
filling. This is an example of which type of contamination?
Specifically made for food service equipment - ANSWER In a food service
operation, machine lubricants should be:
Carry out the previously determined policy on how to safely handle these types of
situations - ANSWER In the event a food item in your establishment is purposefully
contaminated, you should:
Protein - ANSWER An allergic reaction is caused by a _____________ in the food
item
An allergic reaction - ANSWER Nausea and hives are symptoms of which of the
following?
Confirm the foods items is not in the dish ordered, because they know how the item
is prepared. - ANSWER When a guest informs the server that they are allergic to a
food item, that staff member should be able to:
Whom to contact about suspicious activity - ANSWER To prevent the deliberate
contamination of food, a manager should know who is in the facility, monitor the
security of products, keep information related to food security on file, and know:
Lemons & limes - ANSWER The following are common food allergens EXCEPT
which one?
Be symptom free for 24 hours before being allowed to return to work. - ANSWER
Food handler's that have vomiting, diarrhea, or jaundice must:
Be FDA compliant - ANSWER If a hand antiseptic is used in a food service
operation it must be:
Separate cutting boards for foods ordered by a guest with a stated allergy -
ANSWER Which one of the following best guards against cross-contact?
10-15 seconds - ANSWER A food service worker should vigorously rub their hands
for a minimum of ______ during the handwashing process.
All of the above: (Blowing your nose, touching your hair, touching a pimple) -
ANSWER Which of the following personal behaviors can contaminate food?
, Wash cut, then cover the cut with a clean, dry, waterproof bandage, and a glove. -
ANSWER Susan has a small cut on her finger & is about to prepare chicken salad.
How should Susan's manager respond to the situation?
After every possible contamination - ANSWER How frequently should a food
handler wash his or her hands?
Set an example for all employees to follow - ANSWER In maintaining a program of
good personal hygiene, which of these is management's most important
responsibility?
Dry the hands thoroughly with a hot air dryer or sanitary single-service towel -
ANSWER Which one of the following describes the proper way to dry your hands
after they have been washed?
Under fingernails - ANSWER When washing hands, food service workers should
pay particular attention to which area?
AIDS - ANSWER Certain illnesses require a person to be removed from food
service. Which of the following is NOT one of those illnesses?
All of the above: cleaned, bandaged, covered - ANSWER Cuts, abrasions, burns
and pustule lesions need to be:
Hepatitis A - ANSWER A food service worker can infect other for weeks before
having any symptoms themselves with which of these diseases?
Reduce the number of times hands need to be washed - ANSWER Proper glove
use DOES NOT include:
Call the health dept. & remove him from the establishment until the doctor releases
him to come back to work. - ANSWER An employee tells you, the manager, that he
has been diagnosed with Hepatitis A virus, you:
Anyone who works with food. - ANSWER Hair restraints are required for:
A local jurisdictional allowance - ANSWER Do not eat, drink, smoke, or chew gum
or tobacco when preparing or serving food, except when it is allowed by which of the
following?
All of the above: Fever, diarrhea, vomiting - ANSWER Which of the following health
concern would require an employee be removed from food preparation in a
preschool kitchen?
The path food travels through a foodservice operation. - ANSWER The Flow of
Food refers to:
Check it before accepting it - ANSWER When you are receiving a delivery of food
for your establishment, it is important that you:
A packaging staple - ANSWER Which of the following would be considered a
physical contaminant?
Physical - ANSWER While preparing cherry pies, you discover a cherry pit in the
filling. This is an example of which type of contamination?
Specifically made for food service equipment - ANSWER In a food service
operation, machine lubricants should be:
Carry out the previously determined policy on how to safely handle these types of
situations - ANSWER In the event a food item in your establishment is purposefully
contaminated, you should:
Protein - ANSWER An allergic reaction is caused by a _____________ in the food
item
An allergic reaction - ANSWER Nausea and hives are symptoms of which of the
following?
Confirm the foods items is not in the dish ordered, because they know how the item
is prepared. - ANSWER When a guest informs the server that they are allergic to a
food item, that staff member should be able to:
Whom to contact about suspicious activity - ANSWER To prevent the deliberate
contamination of food, a manager should know who is in the facility, monitor the
security of products, keep information related to food security on file, and know:
Lemons & limes - ANSWER The following are common food allergens EXCEPT
which one?
Be symptom free for 24 hours before being allowed to return to work. - ANSWER
Food handler's that have vomiting, diarrhea, or jaundice must:
Be FDA compliant - ANSWER If a hand antiseptic is used in a food service
operation it must be:
Separate cutting boards for foods ordered by a guest with a stated allergy -
ANSWER Which one of the following best guards against cross-contact?
10-15 seconds - ANSWER A food service worker should vigorously rub their hands
for a minimum of ______ during the handwashing process.
All of the above: (Blowing your nose, touching your hair, touching a pimple) -
ANSWER Which of the following personal behaviors can contaminate food?
, Wash cut, then cover the cut with a clean, dry, waterproof bandage, and a glove. -
ANSWER Susan has a small cut on her finger & is about to prepare chicken salad.
How should Susan's manager respond to the situation?
After every possible contamination - ANSWER How frequently should a food
handler wash his or her hands?
Set an example for all employees to follow - ANSWER In maintaining a program of
good personal hygiene, which of these is management's most important
responsibility?
Dry the hands thoroughly with a hot air dryer or sanitary single-service towel -
ANSWER Which one of the following describes the proper way to dry your hands
after they have been washed?
Under fingernails - ANSWER When washing hands, food service workers should
pay particular attention to which area?
AIDS - ANSWER Certain illnesses require a person to be removed from food
service. Which of the following is NOT one of those illnesses?
All of the above: cleaned, bandaged, covered - ANSWER Cuts, abrasions, burns
and pustule lesions need to be:
Hepatitis A - ANSWER A food service worker can infect other for weeks before
having any symptoms themselves with which of these diseases?
Reduce the number of times hands need to be washed - ANSWER Proper glove
use DOES NOT include:
Call the health dept. & remove him from the establishment until the doctor releases
him to come back to work. - ANSWER An employee tells you, the manager, that he
has been diagnosed with Hepatitis A virus, you:
Anyone who works with food. - ANSWER Hair restraints are required for:
A local jurisdictional allowance - ANSWER Do not eat, drink, smoke, or chew gum
or tobacco when preparing or serving food, except when it is allowed by which of the
following?
All of the above: Fever, diarrhea, vomiting - ANSWER Which of the following health
concern would require an employee be removed from food preparation in a
preschool kitchen?
The path food travels through a foodservice operation. - ANSWER The Flow of
Food refers to:
Check it before accepting it - ANSWER When you are receiving a delivery of food
for your establishment, it is important that you:
