ServSafe Personal Hygiene Test 1
Hand sanitizers are a suitable method of hand hygiene because
They do not eliminate all foodborne pathogens, hand sanitizers are not a suitable method of hand hygiene. Only 99.9% of bacteria are killed by hand sanitizers, which cannot eliminate physical or chemical threats. There are billions of germs on your hands, so even if 99.9% of them are eliminated, millions will still live. Because of these factors, proper hand washing is the only appropriate method of hand hygiene.
Hand washing stations should include all of the following except:
Hand washing stations should include all of the listed articles, expect a cloth towel. A cloth towel is a source of contamination since it can stay at the hand sink for long periods of time without being changed. In addition, more than one person will use the towel. Instead, paper towels should be placed at hand washing stations.
When you are not feeling well and have a sore throat or diarrhea, you should:
You should stay at home when you are feeling sick. This is especially true when you feel like you have a sore throat, have diarrhea, or have a fever. The reason for this safety precaution is due to the fact that you can get other people sick rather easily when you are sick. During the first couple of days of your illness, this is even more so.
A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is:
Sending the worker home is the proper action to take if he or she comes into work with a sore throat and fever. To minimize risks to the customers and wait staff, it is best to limit the employee’s exposure by sending them home. Having them work in any capacity can make your entire staff sick, which might cause you to shut your restaurant down for a couple days.
A French bistro employee arrives at work with a fever and sore throat. The management should proceed as follows:
If a worker has a fever and a sore throat and arrives at work, it is best to send them home. The best course of action is to limit the employee's exposure by sending them home in order to reduce risks to the patrons and wait staff. Your entire workforce could become ill if you let them work in any capacity, forcing you to close your restaurant for a few days.
The management should do the following if a worker reports to work with symptoms related and the chills:
The best course of action for the manager to follow is to send an employee home if they arrive at work with severe diarrhea and chills. It is recommended to send the employee home until they feel better because these two signs are a good indication of a food-borne disease.
Employee personal hygiene training should begin:
After being hired, a worker should start receiving training in personal hygiene-related topics. This guarantees that the employee will arrive at work on the first day in a hygienic and respectable manner.
Of the following listed items, which is not permitted for employees to wear in a restaurant kitchen?
Jewelry is not permitted in a restaurant kitchen for employees to wear. This is due to the fact that jewelry, including watches, can easily slip off the employee and land in the food, becoming a physical hazard. Prescription eyeglasses are permitted for those who have a legitimate need. Baseball hats can be used instead of a plastic or paper hat.
Hand Sanitizers are an acceptable form of hand sanitation because:
Hand sanitizers are not an acceptable form of hand sanitation because they do not kill all forms of food hazards. Hand sanitizers cannot remove chemical or physical hazards and only kill 99.9% of bacteria. Since there are billions of bacteria on your hands, millions will survive, even if 99.9% are killed. For these reasons, the only form of acceptable hand sanitation is to properly wash your hands.
All of the following should be present in hand washing stations, but not:
All of the items listed should be present at hand washing stations, with the exception of a cloth towel. Since a cloth towel might sit at the hand sink for a long time without being replaced, it can become contaminated. Additionally, the towel will be used by more than one individual. Instead, hand washing stations should have paper towels available.
What is the first action someone should take when entering the restaurant for a work shift?
Upon entering the restaurant for a work shift, someone should first wash their hands. Washing your hands is the first action you should take when entering the restaurant for a shift since this reduces the risk of microbes, viruses, and other pathogens from making contact with any surface within the kitchen, front of house work station, as well as many other areas that are used throughout the day.
Hands should be washed with water and soap for at least how long?
Hands should be washed with water and soap for at least twenty seconds. While it is perfectly fine to wash your hands with water and soap for more than twenty seconds, a time of at least 20 seconds is needed to ensure properly cleaned hands.
What should a person do right away when they walk into the restaurant to start their shift?
Someone should wash their hands before going into the restaurant for a shift. When starting a shift in a restaurant, the first thing you should do is wash your hands. By doing so, you lower the possibility of bacteria, viruses, and other pathogens coming into touch with surfaces in the kitchen, front-of-house workstations, and many other frequently used places.
Which of the following guidelines is most crucial for the restaurant's food safety?
The most crucial guideline to observe to guarantee adequate food safety in your food service operation is hand washing. The other responses are significant, but hand washing is the most crucial instruction.
The correct time to wash your hands is after which one of the following events?
All of the above mentioned events are the correct time to wash your hands. Hand washing is perhaps the most important aspect of food sanitation, so it is important to constantly wash your hands to avoid food safety issues.
While chopping vegetables, a kitchen worker cuts his hand. The proper process for the worker to follow is:
The employee should wash the wound with water, place a bandage over the wound, then cover the hand with a single use plastic glove. This ensures that the wound has been properly treated and eliminates the chance of blood entering the food. If the wound is deep or if the employee begins to faint, it is best to take the worker to the hospital for evaluation.