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

When a food handler has a sore throat with a fever, they must be restricted from working with or around food. If the operation serves a high-risk population, the employee must be excluded from the operation altogether. They can return to work with or around food when they have a written release from a medical practitioner.

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

The ServSafe handwashing procedure requires scrubbing hands and arms vigorously for 10 to 15 seconds. The entire handwashing process, including wetting, soaping, scrubbing, rinsing, and drying, should take a total of at least 20 seconds.

Question 3

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

Accepted Answer

A plain metal band

Answer

The only jewelry allowed on hands or wrists when preparing food is a plain metal band, such as a simple wedding ring. Other jewelry can harbor pathogens and is difficult to clean, posing a risk of contaminating food.

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

Food handlers must wear hair restraints, such as a hat or hair covering, to keep their hair from contaminating food. In addition, food handlers with beards must wear a beard restraint.

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

Single-use gloves should be changed after four hours of continuous use, as soon as they become dirty or torn, before beginning a different task, and after handling raw meat, seafood, or poultry. While they must also be changed after an interruption like a phone call, the four-hour rule is a key requirement for continuous use.

ServSafe Practice Test

ServSafe Practice Test

FREE SERVSAFE Personal Hygiene Practices Questions and Answers