FREE ServSafe Personal Hygiene and Health Questions and Answers

Question 1

A food handler has been diagnosed with an illness caused by Norovirus. What is the manager's responsibility?

Accepted Answer

Exclude the food handler from the operation and notify the local regulatory authority.

Answer

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.

Question 2

Which of the following is the correct procedure for washing hands in a food service operation?

Accepted 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.

Answer

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.

Question 3

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?

Accepted Answer

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

Answer

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.

Question 4

Under which circumstance must a food handler wash their hands?

Accepted Answer

After handling raw meat, poultry, or seafood.

Answer

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.

Question 5

Which item is a food handler permitted to wear while preparing food?

Accepted Answer

A plain band ring.

Answer

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.

ServSafe Practice Test

ServSafe Practice Test

FREE ServSafe Personal Hygiene and Health Questions and Answers