Personal Hygiene and Health Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Personal Hygiene and Health flashcards as text
A food handler has been diagnosed with an illness caused by Norovirus. What is the manager's responsibility?
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.
Which of the following is the correct procedure for washing hands in a food service operation?
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.
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?
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.
Under which circumstance must a food handler wash their hands?
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.
Which item is a food handler permitted to wear while preparing food?
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.
A food handler needs to drink water while working in the kitchen prep area. What is the correct procedure?
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.