FREE SERVSAFE Personal Hygiene Practices Questions and Answers

Question 1

A food handler has a sore throat and a fever. According to ServSafe guidelines, what is the correct action for the manager to take?

Accepted Answer

Restrict the employee from working with or around food.

Answer

Allow the employee to work in a non-food-contact position.

Answer

Tell the employee they can work as long as they wear a mask and gloves.

Answer

Send the employee home and require a doctor's note to return.

Question 2

What is the minimum time that hands and arms should be scrubbed with soap during the handwashing process?

Accepted Answer

10-15 seconds

Answer

5-10 seconds

Answer

20-25 seconds

Answer

The entire process should take 10 seconds.

Question 3

Which piece of jewelry is a food handler permitted to wear while preparing food?

Accepted Answer

A plain metal band

Answer

A medical alert bracelet

Answer

A diamond wedding ring

Answer

A small pair of stud earrings

Question 4

A chef with a beard is preparing salads in the kitchen. What specific personal hygiene practice must he follow?

Accepted Answer

Wear a beard restraint.

Answer

Wash his hands every 30 minutes.

Answer

Wear a clean apron.

Answer

Keep his beard trimmed to a length of 1/2 inch or less.

Question 5

When must a food handler change their single-use gloves?

Accepted Answer

After four hours of continuous use on the same task.

Answer

Only when they become visibly soiled.

Answer

Before taking a phone call.

Answer

At the end of their shift.

Question 6

A food handler has an infected cut on their finger. Which of the following is the correct procedure for them to follow to handle food safely?

Accepted Answer

Cover the cut with a waterproof bandage and a single-use glove.

Answer

Wash their hands and apply hand sanitizer over the cut.

Answer

Cover the cut with a clean bandage.

Answer

Cover the cut with a bandage and a finger cot, then wash hands.

A food handler has a sore throat and a fever.According to ServSafe guidelines, what is the correct action for the manager to take?