ServSafe Manager Exam: Practice Questions

ServSafe Manager Exam Practice Questions Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture C. state or local regulatory authority Three components of active managerial control include A. identifying risks, creating specifications, and training B. identifying risks, corrective action, and training C. identifying risks, creating purchase orders, and training D. Identifying risks, record keeping, and training B. identifying risks, corrective action and training A water main has caused the water in the operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except hand washing. A. Contact local regulatory authority before use 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 A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity. D. whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel B. Wash hands As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. C. 10 seconds To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove. B cover the wound with an impermeable cover and limit contact A. cover the wound with an impermeable cover and wear a single with food. use glove C wash hands and bandage the wound with an impermeable cover. D apply ointment and bandage the wound with an impermeable cover. How should food handlers keep their fingernails? A Short and unpolished B Long and unpolished C Long and painted with nail polish D Short and painted with nail polish A. short and unpolished What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation. B Report the illness to the local regulatory authority. C Speak with the food handler's medical practitioner. D Restrict the food handler from working with food. D. restrict the food handler from working with food What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? 1 / 13 A Keep the food handler away from duties that involve food. B Exclude the food handler from the operation. C Make sure the food handler is supplied with disposable gloves. D Make sure the food handler washes hands often. B. exclude food handler form operation Where should staff members eat, drink, smoke, or chew gum? A Where customers cannot see them B Outside the kitchen door C Dishwashing areas D Designated areas D. designated areas How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container D. 90 days after the last shellfish was sold or served from the counter When receiving a delivery of food for an operation, it is important to A inspect only the TCS food. B inspect all food immediately before storing it. C stack the delivery neatly and inspect it within 12 hours. D store it immediately and inspect it later. B. inspect all food immediately before storing it Which item is stored correctly in the cooler? A Macaroni salad stored above raw salmon B Raw ground pork stored below raw poultry C Raw poultry stored above raw pork roast D Sliced pineapple stored below raw steaks A. Macaroni salad above raw salmon Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours. B. 24 hours A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A Refer to the vendor notification for next steps C. Label item to prevent it from accidentally being placed back into B Contact the supplier and arrange for the product to be picked inventory up C Label the item to prevent it from accidentally being placed back in inventory D Inform the local media, customers, and employees of the reason for the recall What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? A 2 days B 5 days C 7 days D 9 days C. 7 days Pathogens are likely to grow well in a meat stew that is A below freezing temperature. B at refrigeration temperatures. C between 41°F and 135°F (5°C and 57°C). D cooked to the correct internal temperature. C. between 41 F and 135 F Which is a TCS food? A Bananas B Coffee C Crackers D Sprouts D sprouts Cut melons should be stored at what internal temperature? A 41°F (5°C) or lower B 45°F (7°C) or lower A 41 F or lower 2 / 13 C 51°F (11°C) or lower D 55°F (13°C) or lower Why are preschool-age children at a higher risk for getting a foodborne illness? A They do not have strong appetites. B They do not receive enough nutrition. C They are more likely to suffer allergic reactions. D They have not yet built up their immune systems. D. they have not yet built up their immune system What is one factor that affects the growth of bacteria in food? A Leanness B Density C Ripeness D Acidity D Acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of A cross-contamination. B time-temperature abuse. C physical contamination. D toxic-metal poisoning. A. cross contamination Peanuts and soy products are two possible food items that can be dangerous for people with A FAT TOM. B food allergies. C chemical sensitivity. D poor personal hygiene. B food allergies Wheezing and hives are symptoms of A food allergies. B Norovirus. C botulism. D hepatitisA. A. food allergies A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00p.m. C 3:00 p.m. Which of these operations is never allowed to hold TCS food without temperature control? A Catered event B Nursing home C Quick service operation D Convenience store B nursing home Which action could contaminate food at a self-service area? A Keeping hot TCS food at 135°F (57°C) B Allowing customers to reuse plates C Labeling all containers and handles D Taking food temperatures every hour B allowing customer to reuse plates Which food item may be handled with bare hands? A Cooked pasta for salad B Chopped potatoes for soup C Canned tuna for sandwiches D Pickled watermelon for garnish B. chopped potato for soup When preparing to wash dishes in a three-compartment sink, what is the first task? A Remove leftover food from the dishes. B Fill the first sink with detergent and water. C Clean and sanitize the sinks and drain boards. D Make sure there is a working clock with a second hand. C. clean and sanitize sinks and the drain boards When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the 3 / 13 A common name of the chemical. B expiration date of the chemical. C date the chemical was transferred. D name of the person who transferred the chemical. A common name of chemical Which does not require sanitizing? A Plates B Knives C Walls D Tongs C. walls What is the definition of sanitizing? A Washing a surface to a clean level B Using a cloth on a surface until it is clean C Removing the amount of dirt on a surface to safe levels D Reducing the pathogens on a surface to safe levels D. reducing pathogens on a surface to safe levels To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, A rinse it from the surface and then apply it a second time. B test the surface first to confirm that there are no pathogens. D. use a test kit to check sanitizer's concentration when mixing it C heat it to the temperature recommended by the manufacturer. D use a test kit to check the sanitizer's concentration when mixing it. Outdoor garbage containers must be A washed frequently. B kept covered with tight-fitting lids. C kept away from customer parking areas. D lined with plastic or wet-strength paper. B. kept covered with tight fitting lids What is a cross-connection? A Threaded faucet B Device that prevents a vacuum C Brass valve that mixes hot and cold water D Physical link between sources of safe and dirty water D. physical link between sources of safe and dirty water What step must managers take after creating a master cleaning schedule and training staff to use it? A Monitor the cleaning program B Determine what should be cleaned C Determine who should do each task D Time staff on how long they take to clean A. monitor the cleaning program A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A soap. B a timer. C a clock. D gloves A. soap What is the best way to eliminate pests that have entered the operation? A Raise the heat in the operation after-hours. B Lower the heat in the operation after-hours. C Work with a licensed pest control operator (PCO). D Apply over-the-counter pesticides around the operation. C. work with a licensed pest control operator How high should floor-mounted equipment be from the floor? A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters) D at least 6 inches What thermometer is used to measure the surface temperature of food and equipment? Infrared Which thermometer measures through a metal stem? Bimetallic stemmed What thermometer measures through a metal probe? Thermocouple When can raw, unpackaged meat be offered for self-service? A At Mongolian barbecues 4 / 13 B When the meat is frozen C When the meat is high quality D at organic food stands A. at mongolian barbecues What should a server do when taking a food order from customers who have concerns about food allergies? A Describe each menu item to customers who ask, including any "secret" ingredients B Tell customers with food allergies they will not be able to receive service C When customers arrive, tell them the food may cause allergic reactions D Explain the symptoms of an allergic reaction to customers before they order A. Describe each menu item to customers who ask A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? A April 12 B. April 8 C April 10 D April 4 B. April 8 What factors influence the effectiveness of a chemical sanitizer? A Concentration, absorbency, moisture, alkalinity, salinity B Concentration, water activity, reactivity, pressure, density C. Concentration, temperature, contact time, pH, and water hardC. Concentration, temperature, contact time, pH, and water hard- ness ness D. Concentration, protein, acidity, air temperature, strength Parasites are commonly associated with what food? A Mushrooms B.Whole Wheat C Dairy products D.Wild game D. wild game What rule for serving bread should food handlers practice? A Clean and sanitize bread baskets between each customer B Recycle unused, uncovered butter for use in other food items C. Do not re-serve uneaten bread D Reheat uneaten bread before serving to other customers C. Do not re serve uneaten bread The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? A. Corrective action B Monitoring C Hazard analysis D Verification A. corrective action How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? A 8 hours B 6 hours C 4 hours D 2 hours B 6 hours What must food handlers do when handling ready-to-eat food? A Use bare hands B Wear an apron C. Wear single-use gloves D Sanitize their hands c. wear single use gloves What is the first step of cleaning and sanitizing stationary equipment? A Spray the surface with cleanser 5 / 13 B Unplug the unit C Wash the equipment surface using hot water D Take off removable parts B unplug the unit Why should food temperatures be taken in 2 different locations? A The temperature may vary in the food B To ensure the thermometer is calibrated correctly C It is required by the manufacturer D To ensure the thermometer is accurate to +/-2 F or +/-1 C A the temperature may vary in the food What practice is useful for preventing Norovirus from causing foodborne illness? A Encouraging staff to get flu shots B Cooking food to a minimum internal temperature C Correct handwashing D Cooling food rapidly C Correct hand washing Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A Soft boiled eggs B Corned beef hash C Pancakes D Mayonnaise A soft boiled eggs What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? A Heat the food to destroy pathogens B Make sure food has not been time-temperature abused C Recondition the food D Throw it out D Throw it out What strategy can prevent cross-contamination? A Buy food that does not require prepping B Prep raw food and ready-to-eat food at the same time C Prep food on both sides of a cutting board D Avoid time temperature abuse A Buy food that does not require prepping Which item is a potential physical contaminant? A Hand sanitizer B Jewelry C Sweat D Sanitizer B Jewelry What is a cross-connection? A Backflow of clean water into dirty water B Water transport vehicle C The physical link between safe water and dirty water D Approved public water main C the physical link between safe water and dirty water What is the minimum internal cooking temperature for a veal chop? A 145 F (63 C) B 155 F (68 C) C 165 F (74 C) D 135 F (57 C A 145 F Which organization includes inspecting food as one of its primary responsibilities? A U.S. Department of Agriculture B Occupational Safety and Health Administration C U.S. Public Health Service D Centers for Disease Control A U.S. department of agriculture A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? A 2 hours B 3 hours D 5 hours 6 / 13 C 4 hours D 5 hours Bulk unpackaged food in self-service areas must be labeled when... A the food is prepared on the premises. B the manufacturer claims the food is healthy. C the food is prepared at another unit of the same chain. D the food supports pathogen growth. B manufactureryyy claims that food is healthy When can glass thermometers be used? A When candy is being made B When checking liquids C When hanging in a cooler D When enclosed in a shatterproof casing D when enclosed in a shatterproof case What temperature must stuffed lobster be cooked to? A 145 °F (63 °C) for 4 minutes B 135 °F (57 °C) for 4 minutes C 155 °F (68 °C) for 15 seconds D 165 °F (74 °C) for 15 seconds D 165 F for 15 seconds What condition promotes the growth of bacteria? A High acidity B Food with a pH that is highly alkaline C Food held between 70 F and 125 F (21 C and 52 C) D Low levels of moisture C Food held between 70 F and 125 F The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? A Hazard Analysis B Critical limit C Verification D Monitoring B Critical Limit When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? A Labels on food B Telephone C Verbal instructions D Text or email message A Labels on food What should food handlers do after leaving and returning to the prep area? A Remove their aprons B Wash hands C Put on gloves D Smile B Wash hands Why are people who take certain medications at risk for foodborne illness? A They only eat TCS food B They have hidden allergies C They have not built up strong immune systems D Their immune systems are compromised D Their immune systems are compromised What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? A Pasteurized B Hard-boiled C Pooled D Shelled A Pasterized When can a food handler diagnosed with jaundice return to work? A After 1 week B Seven days after the last symptom is observed D When approved by regulatory authority 7 / 13 C When his or her skin returns to a natural color D When approved by the regulatory authority What must an operation do before packaging fresh juice on-site for later sale? A Obtain a variance B Hold produce at 41 °F (5 °C) or lower C Contact OSHA D Freeze the juice A Obtain a variance What is the first step in developing a HACCP plan? A Identify corrective actions B Conduct a hazard analysis C Establish monitoring procedures D Determine critical control points B Conduct a hazard analysis What temperature must cooked vegetables reach to be safely hot-held for service? A 155 °F (68 °C) B 135 °F (57 °C) C 145 °F (63 °C) D 165 °F (74 °C) B 135 F What symptom requires a food handler to be excluded from the operation? A Sore throat B Coughing C Stomach cramps D Jaundice D jaundice What rule for serving condiments should be practiced? A Serve bottle condiments that remain open between uses B Combine bowls of leftover condiments with fresh ones C Serve condiments in original containers D Serve condiments in antimicrobial containers C Serve condiments in original containers When should a food handler with a sore throat and fever be excluded from the operation? A When the food handler's fever is over 100 F (38 C) B Before the regulatory authority is notified C After the food handler has a sore throat that has lasted for more than 5 days D When the customers served are primarily a high-risk population D when customers served are primarily a high risk population What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? A Quality of the food B Reheating instructions C Potential allergens D storage requirements C potential allergens What is the minimum internal cooking temperature for chicken breast? A 145 °F (63 °C) for 4 minutes B 155 °F (68 °C) for 15 seconds C 135 °F (57 °C) for 4 minutes D 165 °F (74 °C) for 15 seconds D 165 F for fifteen seconds A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A Raw carrots B Potato salad C Deviled eggs D Rare hamburgers D rare hamburgers What practice should be used to prevent seafood toxins from causing a foodborne illness? A Cooking food to correct internal temperatures B Microwaving fish to be served raw for 15 seconds C Purchasing food from approved reputable suppliers 8 / 13 C Purchasing food from approved, reputable suppliers D Handwashing throughout the day A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? A 2:00 p.m. B 12:00 p.m. c 3:00 p.m. D 4:00 p.m C 3:00 pm What should be done with a package of flour that is received with signs of dampness on the bag? A Store the bag in a cooler at 41 F (5 C) or lower B Reject the flour and return it to the supplier C Dry the bag thoroughly before use D Accept the flour and place in dry storage B Reject the flour and return it to supplier What should a food handler do with food after it is thawed in the microwave? A Cover the food to prevent it from drying out B Check the temperature in at least 2 places C Let the food stand for 2 minutes before cooking D Cook it using conventional cooking equipment D Cook it using conventional cooking equipments What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A Wrap the utensils with a clean napkin B Wipe off the utensils and reuse C Leave the utensils for the next guest D Clean and sanitize the utensils D Clean and sanitize utensils What should a food handler do to make gloves easier to put on? A Roll the gloves up B Sprinkle flour in the gloves C Blow into gloves D Select the correct size gloves D Select the correct size glove What scenario can lead to pest infestation? A Storing recyclables in paper bags B Cleaning up spills around garbage containers C Installing air curtains above doors D Rotating products using the FIFO method A Storing recyclables in paper bags What temperature should the water be for manual dishwashing? A Must be at least 110 F (43 C) B Must be at least 70 F (21 C) C Must be at least 90 F (32 ) D Must be at least 100 F (37 C) A Must be at least 110 F Which item should be rejected? A Bottled milk at 41 F (5 C) B Bags of organic cookies in torn packaging C Live oysters at 50 F (10 C) D Shell eggs at an air temperature of 45 F (7 C) B Bags of organic cookies in torn packaging Which responsibility is included in the Food and Drug Administration's role? A Regulating food transported across state lines B Issuing licenses and permits C Inspecting meat, poultry, and eggs D Approving HACCP Plan A regulating food transported across state lines In a self-service area, bulk unpackaged food does not need a label if the product... A does not make a claim about health or nutrient content. B makes a claim about health or nutrient content. C has been prepared at a vendor's processing plant. D has been prepared at an unregulated processing plant. A does not make a claim about health or nutrient content 9 / 13 What thermometer is best suited to checking a dishwashing machine's final rinse temperature? A Maximum registering thermometer B Time-temperature indicator C Immersion probe D Infrared thermometer A Maximum registering thermometer A food handler has just finished storing a dry food delivery. Which step was done correctly? A Stored food underneath a stairwell B Stored food in an empty chemical container C Stored food away from the wall D Stored food 4 inches off the floor C Stored food away from wall Which process requires a variance from the regulatory authority? A Sprouting seeds or beans B Serving wild game C Smoking food to enhance the flavor D Serving imported cheese A Sprouting seeds or beans Which of these food processes does not require a variance from a regulatory authority? A Pasteurizing juice on-site B Smoking food as a method to preserve it C Buying bean sprouts from a reputable supplier D Curing food C Buying bean sprouts from a reputable supplier When must a food handler change gloves? A After 1 hour of constant use B Every 6 hours C At the end of the shift D As soon as they become dirty or torn D As soon as they become dirty or torn What temperature must a high-temperature dishwasher's final sanitizing rinse be? A At least 160 F (71 C) B At least 150 F (65 C) C At least 180 F (82 C) D At least 170 F (76 C) C At least 180 F What should a server do after clearing a table? A Put disposable gloves back on B Wash hands C Rinse hands in warm water D Apply hand antiseptic B Wash hands Which food item has been associated with Salmonella Typhi? A Beverages B Undercooked ground beef C Produce D Shellfish from contaminated water A Beverages What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A 135 F (57 C) B 125 F (51 C) C 145 F (62 C) D 115 F (46 C) A 135 F Single-use gloves are not required when... A cleaning stationary equipment. B handling cooked food. C the food handler has a latex sensitivity. D washing produce D washing produce What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? A People for the Ethical Treatment of Animals C Occupational Safety and Health Administration 10 / 13 B National Restaurant Association C Occupational Safety and Health Administration D Environmental Protection Agency What information must be included on the label of food packaged on-site for retail sale? A Pack date B List of ingredients C Serving size D Storage guidelines B List of ingredients What information must be posted on a dishwasher? A Correct settings B Recommended sanitizing amounts C Schedule for cleaning D Manufacturer phone number A Correct Settings What is the purpose of hand antiseptic? A Eliminate the need for handwashing B Eliminate the need for use of gloves C Lower the number of pathogens on the skin D Increase the use of sanitizing solutions C Lower the number of pathogens on the skin What should staff do when receiving a delivery of food and supplies? A Stack the delivery neatly and inspect it within 12 hours B Inspect non-food items first C Visually inspect all food items D Store it immediately and inspect it later C Visually inspect all food items Where should a food handler wash his or her hands after prepping food? A Three-compartment sink B Designated sink for handwashing C Utility sink D Food-prep sink B Designated sink for hand washing What practice can help prevent allergic reactions? A Cooking different food types in the same oil B Providing home delivery service C Using parchment paper when baking cookies D Identifying ingredients for customers D Identifying ingredients for customers what factors influence the effectiveness of a chemical sanitizer? A Concentration, absorbency, moisture, alkalinity, salinity C Concentration, temperature, contact time, pH and water hardB Concentration, water activity, reactivity, pressure, density ness C Concentration, temperature, contact time, pH, water hardness D Concentration, protein, acidity, air temperature, strength Which part of the plate should a food handler avoid touching when serving customers? Top An operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve items on the salad bar 8 At what maximum internal temperature should cold TCS food be held? 41 F What item must customers take each time they return to a self-service area for more food? Clean Plate At what minimum internal temperature should hot TCS food be held? 135 F An operation is located in a jursidiction that allows hot TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold served or thrown out? 4 hours 11 / 13 how often must you check the temperature of food that is being held with temperature control? at least every four hours A pan of lasagna at 165 F was packed in a heated cabinet for off site delivery. what is the minimum information that should be on the pan label? use by date and time and reheating instructions and serving instructions which may be handled with bare hands? A cooked pasta for salad B chopped potatoes for soup C canned tuna for sandwiches D pickled watermelon for garnish B chopped potatoes for soup When a utensil is stored in water between uses, what are the requirements? running water at any temperature or a container of water at at 135 F or higher what is a foodborne-illness outbreak? When two or more people report the same illness from eating the same food which is ready to eat food? A uncooked rice B raw deboned chicken C sea salt D unwashed green beans C Sea salt Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries C Sprouts The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and purchasing food from unsafe sources What is TCS food? food requiring time and temperature control for safety A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, make sure the food handler understands safe cooling practices what is an appropriate corrective action? What is an important measure for preventing foodborne illness? preventing cross contamination what is one possible function of a government agency that is responsible for food safety? approving a construction project What are the most common symptoms of a foodborne illness? diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice How does most contamination of food happen? When people cause the contamination what is the most important way to prevent foodborne illness from bacteria control time and temperature what is the most important way to prevent a foodborne illness from viruses? practice good personal hygiene parasites are commonly linked with what type of food seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? biological toxins a prep cook stores a bottle of sanitizer above a prep table. to prevent chemical contamination what should be done differently? store away from prep area what should food handlers do to prevent food allergies from being transferred to food? use clean and sanitized utensils when prepping the order what step should be taken if a manager suspects a foodborne illness outbreak? set aside suspected product, label do not use and do not discard when washing hands what is the minimum time you should scrub with soap? 10 seconds 12 / 13 What should food handlers do after prepping food and before using the restroom? take off apron 13 / 13