Personal Hygiene Flashcards
7 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 7 Personal Hygiene flashcards as text
A food handler reports they consumed raw oysters two days ago and now feel fine. What should the manager consider?
Answer: Monitor for symptoms of illness such as Hepatitis A or Norovirus
Raw oysters can carry Hepatitis A and Norovirus with delayed onset; managers should monitor the handler for symptoms in the days following exposure.
Which action best prevents bare-hand contact with ready-to-eat food?
Answer: Using single-use gloves, tongs, or deli tissue when handling RTE food
Using single-use gloves, utensils, or deli tissue creates a physical barrier that prevents pathogens on hands from contaminating ready-to-eat food.
A food handler uses hand sanitizer after washing hands. What is the correct understanding of this practice?
Answer: Hand sanitizer may be used in addition to, but never instead of, handwashing
Hand sanitizer can supplement handwashing but cannot replace it because it does not remove dirt, grease, or all pathogens as effectively as soap and water.
Under what condition may a food handler with a skin disease like eczema work with exposed food?
Answer: Only if open sores are covered with bandages and gloves
A food handler with a non-infectious skin condition may work with food if open sores are fully covered with waterproof bandages and single-use gloves.
Why should food handlers not touch their face, hair, or body while working with food?
Answer: It can transfer pathogens from these areas to food or food-contact surfaces
The face, hair, and body harbor microorganisms that can be transferred to hands and then to food, causing contamination.
A food handler who works in a school cafeteria is diagnosed with E. coli O157:H7. Who must be notified according to ServSafe guidelines?
Answer: The establishment manager and the local regulatory authority
E. coli O157:H7 is a Big 6 pathogen; both the manager and the local regulatory authority must be notified per ServSafe guidelines.
A food handler who drinks from a personal beverage cup during their shift must ensure the cup has what features?
Answer: A lid and a handle or straw to avoid mouth contact with the rim
Personal drinks must have a covered lid and be consumed through a straw or have a handle to prevent mouth-to-container contamination that could spread to hands.