ServSafe Certification Personal Hygiene 2 — Questions and Answers
Question 1: A food handler finishes cleaning grease traps and is about to return to food prep. What must happen first?
- Put on a clean apron and return to work
- Wash hands thoroughly before resuming food prep (Correct answer)
- Change gloves only and continue working
- Rinse hands with sanitizer solution
Correct answer: Wash hands thoroughly before resuming food prep
Hands must be thoroughly washed with soap and water after handling chemicals or performing dirty tasks before returning to food preparation.
Question 2: Which situation requires a food handler to be excluded from the operation entirely?
- A minor cut on the finger covered with a bandage and glove
- Diagnosis with Hepatitis A virus (Correct answer)
- A mild headache with no other symptoms
- Sneezing without a runny nose
Correct answer: Diagnosis with Hepatitis A virus
Hepatitis A is a highly contagious illness that requires the food handler to be excluded from the operation until medically cleared.
Question 3: How long should a food handler scrub their hands during the handwashing process?
- 5 seconds
- 10 to 15 seconds
- 20 seconds (Correct answer)
- 30 to 45 seconds
Correct answer: 20 seconds
ServSafe requires scrubbing hands with soap for at least 20 seconds to effectively remove pathogens.
Question 4: A food handler has a sore throat with fever. According to ServSafe, what should the manager do?
- Assign the handler to a non-food contact role only
- Allow work if the handler wears a mask
- Exclude the handler from the operation (Correct answer)
- Restrict the handler to serving packaged food only
Correct answer: Exclude the handler from the operation
A sore throat with fever indicates possible illness that could spread to food; the handler must be excluded from the operation.
Question 5: Which is an acceptable way for a food handler to taste food while cooking?
- Use a tasting spoon and place it back in the pot
- Use a clean, single-use utensil each time (Correct answer)
- Taste from a ladle and rinse it afterward
- Use fingers to taste then wash hands
Correct answer: Use a clean, single-use utensil each time
A clean, single-use or dedicated tasting utensil must be used each time to prevent cross-contamination.
Question 6: What is the proper temperature of water for effective handwashing?
- Cold water (below 60°F)
- Warm water (at least 100°F) (Correct answer)
- Hot water (above 130°F)
- Any temperature is equally effective
Correct answer: Warm water (at least 100°F)
Warm water at a comfortable temperature (at least 100°F) combined with soap is required for effective handwashing.
Question 7: A food handler with an infected, bandaged wound on their hand should do what before working with food?
- Cover the bandage with a food-safe glove (Correct answer)
- Remove the bandage and let the wound air out
- Apply extra sanitizer to the wound area
- Work only with dry food items
Correct answer: Cover the bandage with a food-safe glove
An infected wound must be covered with a waterproof bandage and then a single-use glove to prevent pathogens from contaminating food.
ServSafe Certification Personal Hygiene 2
A food handler finishes cleaning grease traps and is about to return to food prep.
What must happen first?