Free ServSafe Personal Hygiene and Health Questions and Answers 1 — Questions and Answers
Question 1: A food handler has been diagnosed with an illness caused by Norovirus. What is the manager's responsibility?
- Allow the employee to continue working but restrict them from handling ready-to-eat foods.
- Tell the employee they can return to work once they feel better.
- Exclude the food handler from the operation and notify the local regulatory authority. (Correct answer)
- Require the food handler to wear single-use gloves and a mask for all tasks.
Correct answer: Exclude the food handler from the operation and notify the local regulatory authority.
Norovirus is a highly contagious virus and one of the illnesses that must be reported to the regulatory authority. A food handler diagnosed with Norovirus must be excluded from the operation to prevent a foodborne illness outbreak.
Question 2: Which of the following is the correct procedure for washing hands in a food service operation?
- Use the coldest water possible, scrub with soap for 5 seconds, rinse, and dry with an apron.
- Wet hands with warm water, apply soap, scrub hands and arms vigorously for 10-15 seconds, rinse, and dry with a single-use paper towel. (Correct answer)
- Use a hand sanitizer for at least 30 seconds and allow to air dry.
- Rinse hands under warm water, apply an alcohol-based sanitizer, and then dry with a cloth towel.
Correct answer: Wet hands with warm water, apply soap, scrub hands and arms vigorously for 10-15 seconds, rinse, and dry with a single-use paper towel.
The entire handwashing process should take about 20 seconds. This includes wetting hands with water that is at least 100°F (38°C), applying soap, scrubbing vigorously for 10-15 seconds, rinsing thoroughly, and drying with a single-use paper towel or hand dryer.
Question 3: A chef is preparing salads for a catering event. They have a small cut on their finger. What is the proper procedure they must follow?
- Wash their hands and continue preparing the salads.
- Apply a clean bandage and continue working.
- Stop working and go home for the day.
- Cover the cut with a bandage and a single-use glove. (Correct answer)
Correct answer: Cover the cut with a bandage and a single-use glove.
Infected wounds or cuts must be covered to prevent pathogens from contaminating food. The proper procedure is to cover the wound with an impermeable cover like a bandage and then wear a single-use glove over it.
Question 4: Under which circumstance must a food handler wash their hands?
- After putting on single-use gloves.
- Before taking out the garbage.
- After handling raw meat, poultry, or seafood. (Correct answer)
- Before using the restroom.
Correct answer: After handling raw meat, poultry, or seafood.
Food handlers must wash their hands after activities that could contaminate them, such as handling raw meat, poultry, or seafood, to prevent cross-contamination. Handwashing is required *before* putting on gloves, and *after* taking out garbage or using the restroom.
Question 5: Which item is a food handler permitted to wear while preparing food?
- A medical alert bracelet.
- A plain band ring. (Correct answer)
- A watch with a leather strap.
- A diamond engagement ring.
Correct answer: A plain band ring.
According to ServSafe guidelines, the only jewelry allowed on hands or arms while preparing food is a plain, solid band ring. Other items like bracelets, watches, and rings with stones can harbor pathogens and are a physical contaminant risk if they fall into food.
Question 6: A food handler needs to drink water while working in the kitchen prep area. What is the correct procedure?
- They can drink from an open cup as long as it is kept away from food.
- They must leave the kitchen and drink in a designated break area.
- They can drink from a covered container with a straw. (Correct answer)
- They are not allowed to drink anything while in the kitchen.
Correct answer: They can drink from a covered container with a straw.
To prevent saliva from contaminating hands, surfaces, or food, employees may drink from a covered container with a straw in food prep and dishwashing areas, if allowed by the local regulatory authority. Otherwise, eating, drinking, and smoking must be done in designated areas away from food preparation.
Free ServSafe Personal Hygiene and Health Questions and Answers 1
A food handler has been diagnosed with an illness caused by Norovirus.
What is the manager's responsibility?