SERVSAFE MANAGER COURSEBOOK Personal Hygiene 2

Question 1

A food handler diagnosed with Salmonella Typhi must be:

Accepted Answer

Excluded from the operation until cleared by a medical professional

Answer

Salmonella Typhi is a Big 6 pathogen that requires the employee to be excluded from the operation until a health professional clears them.

Question 2

What are the 'Big 6' pathogens that require employee exclusion under ServSafe?

Accepted Answer

Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli O157:H7, Nontyphoidal Salmonella

Answer

The Big 6 are the pathogens most easily spread through food handling and require immediate exclusion of infected employees.

Question 3

What is the difference between 'restricting' and 'excluding' a sick food handler?

Accepted Answer

Restricted workers may work but not handle food; excluded workers cannot be in the facility

Answer

Restriction limits where a sick employee can work within the facility, while exclusion requires removal from the operation entirely.

Question 4

Which behavior is NOT appropriate for food handlers regarding jewelry?

Accepted Answer

Wearing a plain band ring while prepping food

Answer

A plain band ring is the only jewelry permitted; it can harbor bacteria but ServSafe allows it as an exception.

Question 5

Why should food handlers avoid wearing nail polish or artificial nails?

Accepted Answer

They can chip off and become physical contaminants in food

Answer

Nail polish and artificial nails can chip off and become physical contaminants that are difficult to detect in food.

SERVSAFE MANAGER COURSEBOOK Practice Test